1 1/2 cups (180 g) blanched almond flour
1/2 cup (60 g) tapioca starch/flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons (28 g) virgin coconut oil or nonhydrogenated vegetable shortening, melted and cooled
1/4 cup (84 g) pure maple syrup
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1 to 2 ounces miniature chocolate chips
Preheat your oven to 325°F. Line a large rimmed baking sheet with parchment paper and set it aside.
In a large bowl, place the almond flour, tapioca starch, baking soda and salt, and whisk to combine. Add the melted oil or shortening, syrup, egg and vanilla, and mix to combine. The cookie dough will be thick. Add the miniature chocolate chips, using as many or as few as you like, and mix until the chips are evenly distributed throughout the dough. Scoop the dough by the tablespoonful onto the prepared baking sheet in mounds about 1 1/2-inches apart from one another. With wet fingers, press each mound of dough into a disk about 1/4-inch thick.
Place the baking sheet in the center of the preheated oven and bake until set in the center and very lightly brown around the edges, about 10 minutes. For slightly crunchier cookies, bake for about 12 minutes. Remove the cookies from the oven and allow to cool on the baking sheet until firm, about 10 minutes.
Store in a sealed glass container at room temperature for a few days or wrapped tightly and in the freezer for longer storage.
Adapted from this recipe for grain free cookies.
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