Ingredients
- 1/3 c ghee softened but solid see note*
- 5 tbsp pure maple syrup
- 2 tbsp unsweetened almond butter
- 1 1/2 tsp pure vanilla extract
- 1 large egg
- 1 2/3 c finely ground almond flour
- 2 tbsp tapioca flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 c dark chocolate chips see note**
- coarse salt for sprinkling
Instructions
Preheat the oven to 350 degrees F.
Mix together the ghee, pure maple syrup, almond butter, and vanilla extract in a stand mixer fitted with a paddle attachment until very creamy. Add the egg and mix just until combined. (these are the wet ingredients)
In a separate bowl, stir together all dry ingredients (almond flour, tapioca flour, cinnamon, baking soda, and sea salt).
Mix the dry ingredients in the mixer with the wet ingredients until a dough forms. Mix in the chocolate chips until well-incorporated.
Drop wads of dough onto a large baking sheet (you can also roll the dough into a balls and place balls on the baking sheet). Bake on the center rack of the oven 8 to 12 minutes (I baked mine for 10 on the dot for the ghee version and 12 on the dot for the coconut oil version), depending on desired level of goo or crisp.
Remove from oven and allow cookies to cool 2 minutes before transferring them to a wire rack to cool the rest of the way. Consume fresh out of the oven!