Double Chocolate Chip Coconut Flour Cookies

Ingredients

• 1/2 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup melted butter or coconut oil
• 3/4 cup coconut sugar or brown sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 3/4 cup semi sweet chocolate chips
• 3/4 cup dark chocolate chips

Directions

1. Heat the oven to 350°F (175°C), and cover a baking sheet with parchment paper.
2. In a medium bowl, stir the dark chocolate chips and semi-sweet chocolate chips with the vanilla extract. Put this bowl aside for now.
3. In a large bowl, whisk the eggs with the coconut sugar or brown sugar just until they come together. Pour in the melted butter or coconut oil, then stir until the mixture is smooth.
4. Sprinkle the salt and baking soda into the wet mixture and stir them in. Add the coconut flour gradually, mixing until the dough comes together and no dry pockets remain. Fold through the chocolate chip mixture so the chips are scattered evenly in the dough.
5. Drop 1 tablespoon portions of dough on the prepared baking sheet, spacing the cookies 2 inches apart so they have room to spread as they bake. Bake for 10-12 minutes, until the edges turn golden brown and the middles are set while still feeling soft.
6. Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack until fully cool before serving or storing them in an airtight container for up to 5 days at room temperature.