Description
Coconut-Free
Ingredients
Scale
- ½ cup softened ghee
- ¼ cup maple sugar
- 2 Tbs maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups almond flour
- 2 Tbs arrowroot flour
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
- Place the ghee and maple sugar in the bowl of your electric mixer (stand or hand mixer). Using the paddle attachment, cream the ghee and sugar until combined. Now add the syrup, egg and vanilla and cream again, until smooth. It may separate a little bit, and that is okay.
- In a medium bowl, whisk together the flours, baking soda and sea salt.
- While the mixer is running, slowly pour the flour mixture into the ghee-egg mixture.
- Turn the mixer off when the dough is light in color and very smooth. Stir in the chocolate chips.
- Using a cookie scoop or heaping tablespoon, scoop the dough onto the cookie sheet. I recommend only scooping out eight dough balls at a time, as they will spread a bit in the oven. Slightly wet the palm of your hand, and flatten the dough balls out a bit. The more you flatten them out, the thinner they’ll be. They do spread a little, but they also rise in the oven.
- Bake the cookies for 15 minutes, then let them cool on the cookie sheet for 5 minutes. Transfer the cookies to a wire cooling rack, and let them cool for 5 minutes more.
- Repeat steps 6-7 with the other half of cookie dough.
- Serve the cookies and enjoy! Store leftovers in an airtight container at room temperature, or freeze and reheat them later.
Notes
- If you do not have ghee on hand, you can substitute softened sustainable palm shortening or grass-fed butter.