¾ cup Organic Coconut Palm Sugar or organic brown sugar
1 tablespoon pure vanilla extract
2 large organic eggs
½ teaspoon baking soda
½ teaspoon salt
3 cups Almond Meal/Flour (I use Bob's Red Mill brand)
1 ¼ cups Organic Chocolate Chips
⅔ cups toasted pecans or walnuts, chopped
Instructions
Preheat oven to 350. Line 2 baking sheets with Parchment Paper.
In the bowl of a stand mixer, cream together butter, coconut oil and coconut sugar.
Add vanilla and eggs. Blend until mixed together.
Mix in baking soda and salt.
Add almond flour one cup at a time, beating well after each addition. Fold in chips and nuts.Personally, I always chill dough 30 minutes or so before baking. It prevents the cookies from spreading too much.
Scoop by tablespoons and place 3 inches apart on baking sheet. I like to flatten them a bit with my hand.
Bake 11-12 minutes for soft & chewy or 14-18 minutes for crispier, browner cookies. You can tell by the photos I go for crispier and browner!
Remove to a cooling rack. These are crispier the first day but will soften by day 2.
Recipe by Kate Battistelli at https://katebattistelli.com/baking-2/perfect-gluten-free-chocolate-chip-cookies/