This grain-free chocolate chip cookie recipe uses almond and coconut flour, and it tastes AH-MAH-ZING! Enjoy!

Ingredients:

• ¾ cup almond flour or almond meal
• ¼ cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon fine grain pink Himalayan salt
• Dash cinnamon (optional)
• ½ cup butter or coconut oil, melted
• ½ cup erythritol
• 1 tsp stevia extract powder
• 2 eggs
• 1 teaspoon vanilla extract
• ½ – 1 cup stevia sweetened chocolate chips

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a bowl mix all dry ingredients together. Add melted oil and mix.  Add eggs and vanilla and mix.  Add chocolate chips and nuts and mix.
3. Scoop dough, one tablespoon at a time, in mounds onto the baking sheet, leaving a couple inches around each cookie.
4. Bake for about 11 minutes, until golden brown. Let them cool on the baking sheet for a few minutes. I use a silicone baking sheet, so they slide off very easily.  When completely cooled off, they have the same texture as original cookies and have a crisp to them.

• ½ cup chopped nuts (optional)