1/2 cup dark chocolate chips (gluten, sugar, dairy, soy free)
1/2 cup walnut halves
1
1. Preheat the oven to 350f/175c.
3
2. Sift the almond flour, baking soda and the salt into a medium sized bowl.
5
3. In a standing mixer, butter and the coconut blossom nectar together. Add the vanilla extract and the egg, continuing to mix. Stop to scrape down the sides if necessary.
7
4. Stir in chocolate chips and walnuts if desired.
9
5. Scoop out balls of cookie dough using a large spoon or a small cookie scoop. Each cookie should be approximately 2 tablespoons, rolled into balls.
11
6. Place on a baking sheet lined with parchment paper and flatten the dough into the desired thickness, as it does not spread when cooking.
1/2 cup dark chocolate chips (gluten, sugar, dairy, soy free)
1/2 cup walnut halves
Directions
1
1. Preheat the oven to 350f/175c.
3
2. Sift the almond flour, baking soda and the salt into a medium sized bowl.
5
3. In a standing mixer, butter and the coconut blossom nectar together. Add the vanilla extract and the egg, continuing to mix. Stop to scrape down the sides if necessary.
7
4. Stir in chocolate chips and walnuts if desired.
9
5. Scoop out balls of cookie dough using a large spoon or a small cookie scoop. Each cookie should be approximately 2 tablespoons, rolled into balls.
11
6. Place on a baking sheet lined with parchment paper and flatten the dough into the desired thickness, as it does not spread when cooking.
