INGREDIENTS
1
scant 3/4 cup melted coconut oil
3/4 cup
coconut sugar
1
large egg (, at room temperature)
2 tsp
vanilla extract
3/4 cup
freeze dried strawberries (( to put in food processor))
1 cup
almond flour
1/4 cup
coconut flour
2 tsp
tapioca flour
1 tsp
baking soda
1/2 tsp
salt
1 cup
dairy-free mini chocolate chips
1/2 cup
freeze dried strawberries (, cut into chunks (to put into cookie batter))