2 c. almond meal
8 oz. chocolate chips, ground
1 T. vanilla
1/2 c. maple sugar
1 c. butter, ghee, or coconut oil at room temperature
1/4 c. arrowroot powder
1 egg
Combine all ingredients in the bowl of a stand mixer. Mix until fully incorporated. Chill the dough for 30-60 minutes. Preheat oven to 350 degrees F.
Drop 1/2 T. of dough by spoonful or cookie scoop onto a silpat-lined or baking paper lined baking sheet, leaving two inches between cookies. Bake for 12 minutes until nicely browned.
© 2019 Betsy Leighton / dairyfreegaps.wordpress.com
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