INGREDIENTS
1 cup
blanched almond flour (I use either nuts.com or Honeyville)
1/2 cup
tapioca starch/flour (I use nuts.com – many other brands have a metallic taste)
1/4 cup
arrowroot starch (again, nuts.com)*
2 tbsp
coconut flour (nuts.com)*
1/2 tsp
kosher salt
1 tsp
baking soda
3/4 cup
coconut sugar, ground into a fine powder
6 oz
miniature dark chocolate chips (I use Enjoy Life Brand)
3 tbsp
virgin coconut oil, melted and cooled
2
eggs (120 g out of shell) at room temperature, beaten
*NOTE: Arrowroot and tapioca starches have different properties, and I found that a blend of these two worked best in these cookies. If you don’t have both, and would like to use all of one or all of the other, give it a shot and let us know how it goes!