Ingredients:
1 cup almond flour
1/2 cup tapioca flour
1/4 cup coconut sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup chocolate chips
1/4 cup coconut oil, melted
1 egg
1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, tapioca flour, coconut sugar, salt, and baking powder.
- Stir in the chocolate chips, coconut oil, egg, and vanilla extract until well combined.
- Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your gluten-free chocolate chip cookies!