In my opinion, chocolate chip cookies NEED that buttery taste, don’t you think? There’s something about that buttery taste that takes me back to my childhood when I used to put store bought chocolate chip cookies in the microwave to soften them. I was super resourceful! These guys aren’t loaded with white sugar (I used coconut sugar) and other processed junk and the chocolate chips are sugar-free, too!
Buttery Chocolate Chip Cookies
- 1 cup fine almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ cup + 1 tablespoon coconut sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- ¼ cup room temperature grass-fed butter
- ⅓ – ½ cup dark chocolate chips
- Coarse or flakey sea salt to sprinkle on top (optional)
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, add the almond flour, coconut flour, sea salt, baking soda and coconut flour. Mix to combine.
- In a small bowl. Add egg and whisk. Add vanilla and mix to combine.
- Add the wet ingredients into the dry ingredients and start to mix with spatula. Add in small pieces of the butter at time and continue to mix until everything is combined.
- Fold in chocolate chips.
- Form dough into balls and place on baking sheet. Flatten them with your hand or the back of a spoon to approx. ½ inch thick or to desired thickness.
- Bake for about 7-10 minutes. It all depends on how thick the cookies are and how cooked you like them. At the 7 minute mark, take a look at them and check the bottom to see if they are golden brown. If not yet, cook a bit longer.
- Store in a container for a few days, if they last that long!