Palm Sugar Sweetened Chocolate Chip Cookies (Gluten Free)

• 13 cups Earth Balance Butter
• 2 cups Blanched Almond Flour, Finely Ground
• 1/2 cups Tapioca Or Arrowroot Flour
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Sea Salt
• 1/2 cups Palm Sugar (brown Sugar Would Work Too)
• 1 Tablespoon Gluten Free Vanilla
• 1 whole Egg
• 3 Tablespoons SO Delicious Coconut Milk, Or Preferred Milk Alternative
• 1/2 cups Semi-sweet Chocolate Chips (dairy Free)

1. 1.
2. Preheat oven to 350 degrees F.
3. 2.
4. Over very low heat, melt butter in a small saucepan and set aside to cool.
5. 3.
6. In a large mixing bowl, whisk together the almond flour, arrowroot, baking soda, and salt until no longer lumpy and it looks like one beautiful flour.
7. 4.
8. Pour the cooled butter in a mixing bowl.
9. Add the palm sugar, vanilla, and egg.
10. Beat until well combined.
11. 5.
12. Slowly stir in half of the flour mixture, then the milk alternative, then the remaining flour.
13. 6.
14. Fold in the chocolate chips.
15. 7.
16. For best results, refrigerate for at least 30 minutes before baking.
17. 8.
18. Then, drop by the spoonful onto a greased or parchment-lined baking sheet, placing 2 inches apart.
19. 9.
20. Bake 7-9 minutes, or until nicely browned.

butter, blanched almond flour, tapioca, baking soda, salt, sugar, vanilla, egg, milk, semisweet chocolate chips

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/palm-sugar-sweetened-chocolate-chip-cookies-gluten-free/ (may not work)