Ingredients:
1 Cup White Flour
1 Cup Almond Flour
1 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Cinnamon
1/2 Cup Brown Sugar
1/4 Cup Coconut Sugar
1/4 Cup White Sugar
1/3 Bag Dark Chocolate Chips
4 Tbsp Coconut Milk (+ more if needed - you will need)
4 Tbsp Coconut Oil - Liquid state, not solid (it actually makes a difference)
2 Tsp Vanilla
Pinch of sea salt for topping
Directions:
Place all the dry ingredients in a stand mixer (or bowl if using a hand mixer). Mix the dry ingredients together to combine. In a small bowl combine the coconut milk, coconut oil and vanilla. With mixer on low, add in the wet ingredients scraping down the sides as needed. You might have to add in more coconut milk, 1 tbsp at a time until it all forms a dough.
Using a small cookie scoop, scoop out the cookies and place on a parchment lined baking sheet. I use a flat cookie sheet w/o sides. Sprinkle with a little sea salt.
Put the cookie sheet with the dough balls on it in the freezer for about 1 hour to firm up. Also they store great if you want to make a batch and then bake off as needed.
Preheat oven to 325 degrees. Bake for about 13-15 minutes. The time varies due to everyone's freezer and oven temps being different. Mine took towards the 14 minutes of the time.
Cookies will look a little bit underdone when you take them out, and they don't really spread much. Don't worry, just leave them on the cookie sheet for a few minutes and then transfer to a cooling rack.
Makes about 36 cookies. Crispy outside, chewy center, sweet, salty and oh so delicious.
Enjoy
#Cheftainment
EDIT: This can be made with basically any combo of flours and sugars. I also add in about 1/2 cup instant oats and then up the coconut milk until the dough comes together.
