- 2 cups Coconut flour
- 1/4 cup Almond flour
- 2 tsp Xanthan Gum
- 2 tsp Baking powder
- 1/2 tsp Celtic Sea Salt
- 1/2 cup Salus Sugar
- 1/2 cup Truvia Brown Sugar Blend
- 1 tbsp Ground Chia
- 1 cup Butter, unsalted
- 2 Large eggs
- 2 tsp Vanilla extract
- 6 oz Chocolate ChipsLily’s Dark Chocolate chips
Salus Sugar Blend is made with 1 parts Xylitol, 2 parts Lakanto Monk Fruit, 2 parts Sugarly Sweet Erythritol.
In a small bowl, whisk together the coconut flour, almond flour, xanthan gum, baking powder, salt, sugars and ground chia.
In a separate bowl, whisk together the softened butter, eggs, and vanilla extract.
Turn up the heat
Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
Slowly add in the dry mixture, stirring until fully incorporated.
Fold in the dark chocolate chips. Chill the cookie dough in refrigerator for 10-60 minutes.
Enter the goodness
Drop the cookie dough into 12 scoops onto the prepared baking sheet. Moisten your hands, and gently shape into rounded mounds. Flatten to your desired thickness and width. Bake at 375°F for 12-15 minutes. Cool on the baking sheet for 10 minutes before transferring onto a wire rack.