Double Chocolate Chocolate Chip Cookies (GF)

I first made these cookies in the 45 minutes I had before our dinner guests arrived, when I realized I didn’t have anything for dessert.  I took this biscuit recipe (originally from PaleoinPDX) and madly made some adjustments, without measuring the cacao.

My guests, and my family, loved them immediately, unanimously, and without reservation.

I made them again (approximately, since I still hadn’t measured the cacao) for another occasion, and was begged for the recipe.  By request, I made again them for two friends’ birthdays, and then my pastor tried them and fell in love.  This was getting ridiculous.  It was obviously time to make this an official Farmers Taft recipe!

Double Chocolate Chocolate Chip Cookies (Gluten-Free)

Makes 24 cookies.

INGREDIENTS

• 2 1/2 c. blanched almond flour
• 2 T. coconut flour
• 1/2 c. raw cacao powder
• 1/2 t. baking soda
• 3/4 t. sea salt
• 2 eggs
• 2 T. butter, melted
• 2 T. coconut oil, melted
• 1/3 c. honey
• 1 c. chocolate chips
• Sugar for tops (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, cacao powder, baking soda, and sea salt.
3. In a smaller bowl, combine eggs, butter, coconut oil, and honey.
4. Stir wet mixture into dry mixture.
5. Stir in chocolate chips.
6. Drop spoonfuls of dough onto baking sheet.  Flatten with the bottom of a glass dipped in sugar.
7. Bake for 14 minutes at 350 degrees F.  Let cool completely, and enjoy!