Ingredients
1/4 Cup Softened Butter
2 tbsp Coconut Oil
1/3 Cup Rapadura (or Sucanat)
1 tsp Pure Vanilla Extract
1 Large Egg
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1 1/2 Cups Blanched Almond Flour
3/4 Cup Fair Trade Dark Chocolate Chips (65% Cacao or Higher)
1/2 Cup Crispy Walnut Pieces (Optional)
Preparation
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper; set aside.
- Using an electric mixer, mix together the butter, coconut oil and rapadura in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the blanched almond flour, 1/2 cup at a time, until well blended.
- Using a spoon, fold in the chocolate chips and walnuts.
- Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet.
- Bake approximately 9-10 minutes, or until golden brown around edges.
- Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling.