Vanilla Bean Chocolate Chip Cookies
- 1 stick butter room temperature
- ¼ cup Vanilla Bean Avocado Oil
- 2-4 tbsp grade B maple syrup adjust to taste
- 1 egg chilled
- 1 ½ cup blanched almond flour
- ¾ cup tapioca flour
- 2 coconut flour
- 1 tsp baking soda
- ½ tsp sea salt
- ½ cup dark chocolate chips
Preheat oven to 350F.
In the bowl of a stand mixer, combine butter, avocado oil, and maple syrup. Mix on medium speed until creamy. Add the egg and mix on medium to incorporate. Turn the speed up to high and mix for 1-2 minutes, or until the mixture has doubled in volume and it light and fluffy.
In a separate bowl, whisk together almond flour, tapioca flour, baking soda, and sea salt. Add the dry mixture to the wet in two intervals, mixing well in between. Let the dough rest 2-3 minutes to allow the coconut flour to expand. Scrape down the sides, add in chocolate chips, and mix again for 30 seconds on medium speed.
Portion out dough in 2” balls onto a lined baking sheet. Use the back of a spoon to press the tops down slightly. Bake 10-12 minutes, or until cookies are just starting to brown on top (careful not to cook longer than this or they will be dry). Serve warm and store extras in the fridge for up to a week.