CHOCOLATE CHIP ALMOND COOKIES

INGREDIENTS

1¾ Cup Cassava Flour

1 Teaspoon Baking Soda

½ Teaspoon Baking Powder

1 Cup Butter

2 Cups Coconut Sugar

1 Large Egg

1 Teaspoon Vanilla Bean Powder

½ Teaspoon Pink Himalayan Salt

1 ¼ Cup Refined Sugar Free Chocolate Chips, My favorite are Just Date

1 Cup Almonds

ASSEMBLY

1. Add the almonds to a small baking dish and roast in the oven at 350 for 10 minutes.
2. Let the almonds cool and then crush them. 
3. Heat the oven to 375. 
4. Add the butter to a small bowl and put into the microwave to soften. 
5. Lightly soften the butter, do not melt it. 
6. Add the butter and the egg to a stand mixer.  Mix together until fully combined.
7. Add the baking soda, baking powder, coconut sugar, vanilla bean powder, and the pink salt to the butter and egg. 
8. Mix together until fully combined, occasionally scraping down the sides.  The mixture will be crumbly.
9. Fold in the chocolate chips and ¾ cup of the crushed almonds.  Mix until fully combined. 
10. Make the cookie balls by rolling a spoonful of the dough into a 1¾ inch ball. 
11. Place each ball onto a large cookie sheet. Make 2 rows of 4 balls on each cookie sheet. 
12. Bake the first 2 cookie sheets for 12 – 14 minutes until the cookies have flattened and turned golden brown on all sides. 
13. This will make a total of 24 cookies.  
14. Let the cookies cool on the cookie sheet until you’re able to move them without tearing apart. 
15. Transfer to a cooking rack. 
16. Continue baking until all 24 cookies are done. 
17. ENJOY!