1 3/4 cups (196 g) finely ground blanched almond flour (I like Honeyville brand or nuts.com brand)
3 tablespoons (24 g) coconut flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup (120 g) granulated coconut palm sugar
1/4 cup (56 g) virgin coconut oil, melted and cooled
2 eggs (100 g, weighed out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
5 ounces dark chocolate chips
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the almond flour, coconut flour, salt and baking soda, and whisk to combine well. Add the palm sugar, and whisk again to combine, working out any lumps in the sugar. Create a well in the center of the dry ingredients, and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the chocolate chips tossed in coconut flour to the cookie dough, and mix to combine. The dough will be quite soft.
Divide the dough into two equal portions on generous pieces of parchment paper, shape each into a log about 1 1/2 inches in diameter, and wrap each tightly. Place the dough in the refrigerator to chill until mostly firm, or at least 30 minutes. Unwrap each piece of dough, slice each into 8 pieces and place about 1 inch apart on the prepared baking sheet.
Alternatively, drop the dough by portions each of about 2-tablespoons in volume on the prepared baking sheets, about 1 inch apart from one another. Place the baking sheet in the freezer and chill for about 10 minutes or until firm. Remove from the freezer, roll each into a ball between your palms and flatten into a disk about 1/2-inch thick.
Place the cookies in the center of the preheated oven and bake until lightly golden brown all over and set all the way to the center (about 14 minutes). Remove from the oven and allow to cool completely on the baking sheet (about 10 minutes). They will become more firm as they cool. Store any leftovers in a sealed container in the refrigerator or freezer.
Originally published on the blog in 2013. Recipe ingredients unchanged, method modified in 2016, photos and video new.