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Mix flax seed with warm water. Set aside to thicken for 5-10 minutes.
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Mix almond flour, coconut flour, coconut sugar, baking soda, baking powder, and salt. Set aside.
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Whisk coconut oil, nut butter, vanilla extract, and flax seed egg together.
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Add dry ingredients to wet ingredients. Stir until combined.
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Add chocolate chips.
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Form cookies into balls with a cookie scoop.
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I always like to chill my cookies in the freezer while the oven pre-heats, so the fats in the cookies will have time to become solid, and as the cookies enter the oven, the fat won’t start melting immediately, giving the cookie a chance to have a better structure.
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Pre-heat oven to 350F.
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Bake for about 8 minutes. Might take longer or less time depending on how big you shaped your cookies.
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Let them cool before handling.