Chocolate Chip Cookies

Crispy edges, chewy middle - need I say more? These CHOCOLATE CHIP COOKIES are America's favorite classic treat made gluten free & you can't even tell the difference!

What you'll need:

• Unsalted pasture raised grass fed butter: I use Vital Farms, can substitute for regular unsalted butter

• Coconut sugar: can substitute for any granulated sugar

• Pasture raised egg: I used Vital Farms, can substitute for a regular commercial egg

• Vanilla extract

• Almond flour: I use Bob's Red Mill, can substitute for any flour substitute

• Sea salt

• Baking soda

• Baking powder

• Chocolate chips: this time I used Lily's semi-sweet baking chips

Materials you'll need:

• Cookie sheet

• Parchment paper

• Measuring cups and spoons

• Large mixing bowl

• Whisk

• Mixing spoon or rubber spatula

• Cookie scoop or large spoon

• Spatula

• Wire racks (optional)

How to do it:

First, preheat your oven to 375 degrees and line a large cookie sheet with parchment paper.

Next, in a large mixing bowl, whisk softened butter and coconut sugar until fully combined - there shouldn't be any clumps.

Add in egg and whisk until fully combined.

Mix in vanilla extract, almond flour, sea salt, baking soda, and baking powder until fully combined and forms a cookie dough texture.

Fold in half of the chocolate chips into the dough.

Dollop dough into 12 cookies with a cookie scoop or large spoon on prepared cookie sheet and top with remaining chocolate chips.

Pop cookies into the preheated oven for 12-14 minutes.

Cool for 15-20 minutes on wire racks and enjoy!