Try these cookies... you'll love them!
Chocolate Chip Cookies (Gluten-free and Refined Sugar-free)
Adapted from Against All Grain
1/2 c coconut palm sugar (I use Madhava brand)
4 T (84 g) raw honey
4 tsp vanilla
3 c (360 g) almond meal
4 T (28 g) coconut flour
1 tsp baking soda
1/2 tsp salt (I use coarse kosher salt)
1 c enjoy life mini chocolate chips OR other dark chocolate, chopped
Preheat oven to 350 degrees. Soften butter in microwave (melted is fine too). Add coconut palm sugar, honey, vanilla, and egg and cream until fluffy. Add dry ingredients (almond meal, coconut flour, baking soda, and salt) and beat until well combined. Stir in chocolate chips or chopped dark chocolate. Scoop by medium scoopfuls onto parchment lined baking sheets and flatten gently. Bake 10-12 min. Cool on baking sheet about 5 minutes then remove to rack to cool the rest of the way. Store in the fridge or freezer. I recommend the freezer! They stay perfectly chewy and can be eaten directly from the freezer. This recipe makes around 30 cookies.