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Gluten-Free Chocolate Chip Cookies

"Almond flour is the only flour to use for these delicious treats. Trust me on this one. These fluffy gluten-free yummies will melt in your mouth. Coconut oil keeps these babies moist and flavorful. Enjoy."

Ingredients :

1/2 cup coconut palm sugar
1/4 cup extra-virgin coconut oil, at room temperature
1/2 teaspoon baking soda
Himalayan pink salt to taste
2 cups almond flour
2 eggs
1 tablespoon vanilla extract
1 cup chocolate chips (such as Ghirardelli®)

Instructions :

Prep : 15M	Cook : 24M	Ready in : 35M

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Combine coconut sugar, coconut oil, baking soda, and salt in a large bowl; beat with a handheld electric mixer until smooth. Add almond flour, eggs, and vanilla extract. Beat dough at medium speed, scraping the bottom and sides of the bowl, until well mixed, about 1 minute.
Fold chocolate chips into the dough. Grease your palms lightly with coconut oil; drop tablespoonfuls of dough onto the baking sheet.
Bake in the preheated oven until golden brown, 10 to 12 minutes. Let cool on the baking sheet, about 10 minutes.