Servings: 12 cookies
Equipment
- 1 Mixing Bowl (or KitchenAid)
- 1 Whisk
- 1 Airtight container
- 1 Refrigerator
- 1 Oven
- 2 baking sheets (lined with Parchment Paper)
- 1 Cookie Scoop
- 1 pan
- 1 wire rack
Ingredients
- 1 ¼ cups almond flour
- ¼ cup coconut flour
- 2 eggs room temperature
- ¼ cup ghee or grass fed butter (room temperature)
- ¼ cup coconut oil (softened)
- 1 tsp baking soda
- 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract
- ½ cup coconut sugar
- 1 cup Guittard Santé No-Sugar-Added 72% Dark Chocolate Baking Chips
- PRV sea salt (sprinkled)
Instructions
- Add ghee, coconut oil, and coconut sugar to your mixing bowl or KitchenAid. Once combined, add all remaining ingredients except baking chips.
- Once mixed, fold in baking chips.
- Add dough to an airtight container and refrigerate overnight.
- When it’s time to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a cookie scoop to scoop dough. Use your hands to roll dough into balls that are 1.5 inches in diameter. Place balls of dough at least 2 inches apart on parchment lined baking sheet.
- Next, bake for 9-11 minutes. Remove from oven and let cookies cool for 3 minutes on pan before removing to a wire rack to cool.
- Lastly, sprinkle cookies with sea salt if desired.
Notes
Grass fed butter can be substituted for the ghee.
Refrigerate cookie dough overnight for best results.
Refrigerate for 2 hours minimum.
Use a cookie scoop to ensure evenly sized cookies.
Bake until middles of cookies are just set. Do not over bake!
Store covered at room temperature for up to 3 days. They will be slightly soft at room temperature.
Store in fridge for up to 5 days for a firmer cookies.
These cookies freeze well! Thaw before eating.