1/2 cup Grass-Fed Butter, Ghee, OR Coconut Oil, melted
1/4 cup Maple Syrup
1/4 cup Coconut Sugar
1-1/2 tsp Vanilla
1/3 cup Arrowroot Starch
1/3 cup Coconut Flour (if using any brand other than Honeyville Coconut Flour, use a scant 1/3 cup Coconut Flour)
1/3 cup Tapioca Flour
1 tbsp Grass-Fed Gelatin (we use Great Lakes brand)
1 tsp Baking Soda
1/2 tsp Salt
1 cup Chocolate Chips (use Enjoy Life brand for a dairy-free, soy-free option)
1Preheat oven to 350°F & line a baking sheet with parchment paper.
2In a large mixing bowl, whisk dry ingredients (except coconut sugar & chocolate chips) together.
3In a separate bowl, whisk butter/oil, sweeteners, & vanilla together until a brown syrup forms. Slowly pour & whisk into flour mixture until dough forms.
4Fold in chocolate chips with a spatula and form cookies using a tablespoon for consistent sizing.
5NOTE: For soft, chewy cookies - simply roll out dough balls, just barely flatten the tops, and place on baking sheet. For chewy-inside & crispy-outside cookies - roll dough balls, then slightly flatten to 1-1/2 to 1-3/4 inch diameter. For crispy cookies - Roll dough balls, then, flatten to 2 inch diameter.
6Bake for 10-12 mins and let cool on a wire rack before serving.