INGREDIENTS
8 Tablespoons Salted Butter, Softened at Room Temperature
¾ Cup Coconut Sugar
1 Teaspoon Vanilla Bean Powder
1 ½ Cups Bob Red Mill’s Paleo Baking Flour
¼ Cup Cassava Flour
1 Egg
1 Teaspoon Baking Soda
½ Teaspoon Himalayan Pink Salt
1 Heaping Cup Refined Sugar Free Chocolate Chips or Chocolate Chunks, I love “Just Date” or “Hu”
ASSEMBLY
- Preheat the oven to 350F degrees.
- Add the butter, coconut sugar, vanilla bean powder, egg, baking soda, and pink salt to a stand mixer.
- Mix on medium speed until all of the ingredients are fully incorporated.
- Add the flours and mix on medium speed until all of the ingredients are fully incorporated.
- Using a spatula, fold in the chocolate chips.
- Divide the dough into 12 equal portions, or measure out with a large spoonful.
- Roll each portion or spoonful of dough into a ball about 1 ½ inches in diameter.
- Place the 12 pieces of dough on a large cookie sheet.
- Bake for 7 minutes, remove the cookie sheet from the oven.
- Using a fork, lightly press the cookies so they flatten around an inch.
- Bake for an additional 8 minutes.
- Place the cookies on a cooling rack.
- Cool, and ENJOY!