Comforting Double Chocolate Chip Cookies

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, PALEO

Encased in a delicately crispy outer-shell is soft, brownie-esque cookie that is timelessly comforting.
I enjoyed one…ok, it was two, for dessert with a cup of rose and hibiscus tea.  It was the perfect way to polish of the day!

Recipe (makes 10-12 big cookies)
1 cup of blanched almond flour
¼ cup tapioca flour
3 tbsp coconut sugar
2 ½ tbsp cacao powder
¼ tsp bicarb soda
Pinch of salt
3 tbsp coconut oil
3 tbsp nut butter (I used cashew butter)
2 tbsp maple syrup
1 tsp pure vanilla essence
1 egg, lightly beaten
60g of best quality dark chocolate chips (or chopped dark chocolate)

Method
Preheat the oven to 160C and line a large baking tray with baking paper (you may need two baking trays depending on the size tray you have).
Place the flours, cacao powder, coconut sugar, bicarb soda and salt in a mixing bowl and stir to combine.
Gently melt the coconut oil and nut butter together. 
Add the vanilla essence and maple syrup to your melted coconut oil and nut butter and stir to combine.
Make a well in the centre of your dry ingredients.
Pour your oil and syrup mixture, along with the lightly beaten egg, into the centre of the well and mix until well combined.
Gently fold through your chocolate chips.
Rub a little coconut oil into your hands and shape the cookie dough into 10-12 big cookies. 
Ensure there is enough space between each cookie on your baking tray to allow them to spread a little while cooking.
Place in the oven for 10 minutes.
Allow to cool on a wire rack while you make yourself a piping hot cup of tea.
Find a quiet little nook, curl up and enjoy!