1 cup (112 g) blanched almond flour (I use either nuts.com or Honeyville)
1/2 cup (60 g) tapioca starch/flour (I use nuts.com – many other brands have a metallic taste)
1/4 cup (32 g) arrowroot starch (again, nuts.com)*
2 tablespoons (16 g) coconut flour (nuts.com)*
1/2 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup (120 g) coconut sugar, ground into a fine powder
6 ounces miniature dark chocolate chips (I use Enjoy Life Brand)
3 tablespoons (42 g) virgin coconut oil, melted and cooled
2 eggs (120 g out of shell) at room temperature, beaten
*NOTE: Arrowroot and tapioca starches have different properties, and I found that a blend of these two worked best in these cookies. If you don’t have both, and would like to use all of one or all of the other, give it a shot and let us know how it goes!
Preheat your oven to 300°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the almond flour, tapioca starch, arrowroot starch, coconut flour, salt, baking soda and finely ground coconut sugar, and whisk to combine well. Remove 1 tablespoon of the blended dry ingredients, place in a small bowl and toss with the chocolate chips. Set the chips aside.
Create a well in the center of the dry ingredients, add the coconut oil and eggs and mix to combine. The dough will be thick and soft. Add the chips and reserved dry ingredients, and mix to evenly distribute the chips throughout the cookie dough. Roll the dough tightly into balls about 1-inch in diameter and flatten each into a disk. Place the dough in the freezer until chilled.
Once the dough has chilled, place the disks of dough on the prepared baking sheets about 2 inches apart (they will spread to about double their size during baking). Place in the center of the preheated oven and bake for about 18 minutes, or until lightly golden brown all over and dry to the touch. Remove from the oven and allow to cool on the baking sheets until firm (about 5 minutes).