1 1/2 cups super-fine almond flour
3 tbsp coconut flour
1 tsp baking powder
1/4 tsp sea salt
1 tsp ground cinnamon
1/4 cup coconut oil, melted
1/4 cup date syrup
2 tsp pure vanilla extract
1/4–1/2 cup sugar-free vegan chocolate chips
Preheat oven to 350F and line a cookie sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, cinnamon, baking powder, and salt. Whisk until well combined. Add coconut oil, date syrup, and vanilla, and mix until ingredients are well combined and the dough is THICK.
Fold in chocolate chips and mix until they are evenly distributed. Using a heaping tbsp, scoop dough and roll it between your hands to form a ball. Place it on the prepared baking sheet. Repeat until all the dough has been used up, and then use spatula to gently flatten the cookies.
Bake for 8 minutes, or until the edges begin to turn golden brown. Remove from oven and allow to cool completely on the baking sheet. Store cookies in an airtight container for up to 5 days.