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Prep time: 10 minutes Cook time: >14 minutes Yield: 16 cookies
Ingredients
  • 1 ¾ cups (196 g) finely ground blanched almond flour (I like Honeyville brand or nuts.com brand)
  • 3 tablespoons (24 g) coconut flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¾ cup (120 g) granulated coconut palm sugar
  • ¼ cup (56 g) virgin coconut oil, melted and cooled
  • 2 eggs (100 g, weighed out of shell) at room temperature, beaten
  • 2 teaspoons pure vanilla extract
  • 5 ounces dark chocolate chips
Steps
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