• 1 ¼ cups blanched almond flour
  • ½ cup arrowroot flour
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ⅓ cup creamy almond butter
  • ⅓ cup coconut oil, melted
  • ½ cup maple syrup
  • 1 egg
  • 1 ½ tsp pure vanilla extract
  • 1 cup pure cacao chocolate chips
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the almond flour, arrowroot flour, baking powder and salt.
  3. Use a standing mixer to beat the almond butter, coconut oil, maple syrup, egg and vanilla extract until creamy. Add the dry ingredients and mix again until just combined. Gently stir in the chocolate chips.
  4. Use a tablespoon to scoop out the dough onto the baking sheet two inches apart. They will spread, so be sure you give them some space! Press each cookie dough mound very lightly to form a cookie shape. Bake for 10 minutes, or until golden brown.
  5. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a baking rack to cool completely. Enjoy!