Happy Thursday! I’ve spent the afternoon in the kitchen (with a “helpful toddler” & a teething baby strapped to me) making these delicious treats. Chocolate Chip cookies are soul food, simple as that. Nothing like a couple of these lovelies with a mug of almond milk. I hope you guys like these! The recipe will be best if you follow it to a T, as I’ve learned gluten free flours are not all the same, and it can completely change the cookies consistency if you substitute things. I love baking with all organic ingredients, and it just makes me feel so much better about making them for my family. These are soft + chewy and the perfect amount of chocolatey.

Recipe

Preheat oven to 350

Cream together

1/2 C. Softened butter

1/4 C. Melted coconut oil

3/4 C. Brown sugar 

Add

2 Eggs

2 TSP. Vanilla extract

1 Heaping TBS. Almond butter

Blend

Slowly add in 

2 1/2 C. Blanched almond flour

1/2 C. Tapioca flour

1/2 TSP. Baking soda

1/2 TSP. Salt

1 bag of Chocolate chips 

Prep a cookie sheet with parchment paper, put dough into fridge for about 15 minutes while you clean up kitchen. Take dough out and roll into balls. Bake for 14 minutes, let cool for two minutes on tray. I love doubling the recipe and freezing these for later when I want a quick treat.

Enjoy!

Thanks for stopping by!

xo

-Caitlin