Dry Ingredients

  • 1 3/4 cups blanched almond flour
  • 1 teaspoon coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt

Wet Ingredients

  • 3 Tablespoons solfened grass-fed unsalted butter
  • 2 Tablespoons coconut oil
  • 1/4 cup maple B syrup
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1/4 cup dairy – free mini chocolate chips (I use Enjoy life)


  1. Preheat oven to 350°F. Line baking sheet with parchment paper. In small bowl combine the dry ingredients, set aside.
  2. In a mixing bowl, using a stand mixer or electric hand mixer blend together the wet ingredients untill smooth and creamy.
  3. Add dry ingredients to the wet and mix well. Using a rubber spatula, fold in chocolate chips.
  4. Drop the dough using small ice cream scoop or by rounded spoonfuls at least 2″ apart onto parchment baking sheet. Use the bottom of measuring cup to flatten the cookies.
  5. Bake for 8-10 minutes, until lightly browned along edges. Allow to cool on cookie sheet, then transfer to wire rack to finish cooling.


Recipe by Robyn B.

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