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Perfect Paleo Chocolate Chip Cookies (Vegan / Keto Options) - Texanerin Baking

Ingredients

• 1 cup (100 grams) blanched almond flour1
• 1/4 cup (32 grams) coconut flour2
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (84 grams) coconut oil or unsalted butter, room temperature (if your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.)3
• 3/4 cup (150 grams) coconut sugar, very tightly packed or brown sugar or Lakanto monkfruit sweetener for low-carb / keto4
• 6 tablespoons (98 grams) natural almond butter (the kind with just almonds in it and no added fat / sugar), room temperature5 (here's how to make almond butter)
• 1 1/2 teaspoons vanilla extract
• 1 large egg, room temperature (or 1 chia egg6 for vegan)
• 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided (make sure to use paleo-friendly chocolate chips, if desired)

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