- 2 sticks unsalted butter
- 1 cup coconut sugar
- 2 eggs
- 11/2 cups almond flour
- 11/2 cups coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2/3 cup chocolate bark, crushed
- 1/2 cup milk chocolate chips
Preheat oven to 340ºF. Line a baking sheet with parchment paper.
Melt butter on very low heat. Make sure to not brown the butter. This should take about 8-10 minutes.
In a large bowl, add the butter with the sugars and whisk really well until mixture is well combined. Add eggs one by one and continue to whisk the mixture. Add the vanilla extract and whisk a little more.
In separate bowl, add the almond flour, coconut flour, baking soda, baking powder and salt. Mix them well. Sift the dry ingredients and slowly add them to the wet mixture. Use a spatula to combine everything together. Fold in the chocolates.
Use an ice cream scoop to get the right amount of dough for each cookie. Scoop dough for 6 cookies and place on baking sheet. You will need to bake in batches. Gently pat each cookie slightly to flatten it a bit. They should be 3/4 to 1 inch thick. Bake for 10 minutes.
Remove from oven and let them cool for 15 minutes before moving. Before they’ve cooled the cookies will be extremely soft and brittle. They will harden as they cool.