Ingredients
- 1/4 cup ghee melted
- 3/4 cup coconut sugar packed
- 1 egg at room temperature
- 1 egg white at room temperature
- 1 tablespoon vanilla
- 1/4 cup plus 2 tablespoons coconut flour sifted and packed (42 grams)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 5 tablespoons paleo-friendly chocolate chips divided
Instructions
- Line two cookie sheets with parchment paper and set aside. Additionally, preheat the oven to 350°F.
- In a large bowl, using an electric mixer, beat the ghee and coconut sugar until well mixed, scraping the sides of the bowl down as needed.
- Add the egg, egg white, and vanilla and beat with the electric mixer until well mixed, scraping the sides of the bowl down as needed.
- In a separate, medium-sized bowl, stir together the coconut flour, salt, and baking soda.
- Combine the dry ingredients with the wet ingredients. Stir in 4 tablespoons of chocolate chips and mix. Place mixture in freezer for 20 minutes to chill.
- Remove cookie dough from freezer and drop cookie-scoop-sized balls of dough on parchment paper. Press slightly for thicker, chewier cookies or press into 1/2-inch thickness for a thinner, crispier cookie. Add 1 tablespoon of chocolate chips to the top.
- Bake cookies until they are golden brown, approximately 15-16 minutes. Let them cool completely on the pan.