Ingredients:
- 1 cup and 4 tbsp of almond flour
- 2 tbsp of cornstrach
- 1/2 cup of unsweetened shredded coconut
- 1/2 tsp of baking soda
- 2 tsp pumpkin spice
- 1/2 tsp of pink himalayan salt
- 1 egg (organic)
- 1/2 cup of ghee
- 1/2 cup of coconut sugar
- 1 tsp of vanilla extract
- 1 tbsp of coconut milk
- 1/2 cup chocolate chips
Directions:
- Preheat oven to 350 F.
- In a bowl, mix together almond flour, cornstarch, coconut shreds, baking soda, pumpkin spice, and salt.
- Using a hand mixer on high speed, cream the ghee with coconut sugar.
- Add the egg, vanilla extract, and coconut milk; lower the speed of the mixer. Lastly, add the flour mix from Step 2 and chocolate chips. Mix until evenly combined.
- Using a cookie scooper, scoop out dough, and place on a baking tray covered with parchment paper. Bake for 10 minutes or until golden.
- Allow cookies to cool on a rack.
- Enjoy!
