Ingredients:

  • 250g blanched almond flour
  • 50g organic all-purpose flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 tsp cornstarch
  • 115g grass-fed butter, softened
  • 100g coconut sugar
  • 50g monk fruit sweetener
  • 1 large pasture-raised egg, room temperature
  • 2 tsp pure vanilla bean paste
  • 200g dark chocolate chips (70% cacao)

Instructions:

  1. Cream the softened grass-fed butter with the coconut sugar and monk fruit for 3 minutes until the texture is pale and aerated. Incorporate the egg and vanilla paste, beating until the mixture forms velvety ribbons.
  2. Sift the almond flour, all-purpose flour, baking soda, and cornstarch into the wet ingredients. Fold gently by hand to avoid over-developing the gluten. Once a soft dough forms, fold in the dark chocolate chips until evenly distributed.
  3. Scoop the dough into rounds using a 2-tablespoon cookie scoop. Place on a tray and refrigerate for at least 30 minutes, preferably overnight, to allow for enzymatic browning and flavor development.
  4. Preheat oven to 180°C (356°F) and arrange chilled dough on baking sheets lined with silicone mats. Bake for 10 minutes until the edges are mahogany-colored and the crust is set. Transfer to a wire rack to cool.