Double Chocolate Chip Cookies

Yield: 10-12 cookies

These cookies are 100% grain and refined sugar free, and full of healthy fats. Fourth & heart’s chocolate ghee spread is sweetened with dates. See notes if you can’t find.

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper. Combine almond flour, coconut flour, baking soda and vanilla powder into the bowl of a stand-up mixer**. Add ghee and almond butter and mix until combined, then add egg and mix for another minute or two until fully incorporated.
Cut chocolate bar into chunks and mix into dough using a spatula, making sure the chocolate is evenly distributed. Use a soup spoon to scoop out cookie (about the size of a golf ball), place on baking sheet and flatten with the ball of your hand. Continue until all dough is used and top with a generous sprinkle of Maldon sea salt.
Bake for 12-15 minutes and cool. The cookies will firm up as they cool down. Store in an airtight container for up to 5 days (if they last that long).
* Can’t find the chocolate ghee spread? Use 1/3 cup of plain ghee (or another cooking fat) and add 1/4 cup cacao powder, but 1/4 cup of coconut sugar.
* If you don’t have a stand mixer, just use a spatula or your hands to get everything well combined. Also whisk the egg lightly before incorporating.

Notes:

* Can’t find the chocolate ghee spread? Use 1/3 cup of plain ghee (or another cooking fat) and add 1/4 cup cacao powder, but 1/4 cup of coconut sugar.

* If you don’t have a stand mixer, just use a spatula or your hands to get everything well combined. Also whisk the egg lightly before incorporating.