My children love making these cookies! They are easy to make and store well in the freezer.
1 ¼ cup blanched almond flour
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon coconut flour
2 Tablespoons butter, room temperature*
2 Tablespoons coconut oil, melted and cooled
¼ Cup maple syrup**
1 teaspoon vanilla extract***
1 ¾ teaspoons ground cinnamon
½ Cup shredded coconut
1/3 Cup chocolate chips
*Substitute with coconut oil for a vegan cookie.
**Substitute with honey for a sweeter cookie.
***I add a pinch of grated vanilla beans instead of using vanilla extract because many vanilla extracts are not grain free.
Preheat oven to 350°F.
Mix all ingredients except chocolate chips in stand mixer.
Then, mix in chocolate chips.
Drop by spoonful onto cookie sheet lined with unbleached parchment paper.
Flatten slightly with fingers.
Bake 8-10 minutes.
Slide parchment paper with cookies onto cooling rack.
Makes 18 cookies. This recipe is featured in my son’s cookbook, Rattlesnake Treats! http://www.handsoffmyfood.com/rattlesnaketreats