These chocolate chip cookies are just like the classic kind you grew up loving with fewer ingredients and sweetened only with honey. These cookies can easily be made dairy-free using a vegan butter. Agave syrup can be substituted for the honey to make these cookies vegan.
¾cupalmond flour or mealfirmly packed (I use Trader Joe's almond meal or Honeyville almond flour)
¼cupcoconut flourfirmly packed (I like Bob's Red Mill Brand, found at grocery stores or online)
½teaspoonsalt
1teaspoonbaking soda
1cupsemi-sweet chocolate chunks or chipsor dairy-free if needed
Sea salt for sprinkling
Instructions
Preheat oven to 350 degrees Fahrenheit.
With an electric mixer, cream the honey, butter, and vanilla extract until well combined. Add both flours, salt, and baking soda. Mix until batter forms.
Stir in chocolate chips.
Let batter sit for a few minutes to "thicken" a bit, then give one more good stir.
Use small spoon to scoop batter onto cookie sheet. Sprinkle with sea salt if desired.
Bake 9-10 minutes until cookies start to turn golden brown. Let cookies sit on cookie sheet for 2-3 minutes before moving to cooling rack.