Paleo Chocolate Chip Cookies!

I really, really love these paleo chocolate chip cookies. I used to make Danielle Walker's cookies from Meals Made Simple. I took her recipe, and you guessed it... I tweaked it a bit, and added a few new flours, swapped tahini with almond butter, (even though tahini is a good option, especially if you have nut allergies!) and changed ingredient measurements, etc. These cookies are weekly staples in our home, and our girls kind of depend on them. Kind of. Flora calls them co-co's. SO CUTE. Recipe below! Let me know what you think! 

STEPH'S PALEO CHOCOLATE CHIP COOKIES
Certain almond butters won't create the perfect cookie. There are two butters that I like for these cookies - they are linked below. Be sure you don't use an almond butter that has extra oils, sugars, and salt!

INGREDIENTS

• 2 eggs
• 4 tablespoons softened grass fed butter or palm shortening 
• 2/3 cup coconut sugar
• 1 cup almond butter (I like Sam's Club almond butter, or this brand)
• 1/4 cup arrowroot powder
• 1/4 cup almond flour, heaping
• 2 tablespoons coconut flour
• 2 teaspoons vanilla
• 1/2 teaspoon sea salt (Only if the almond butter is unsalted. If salted, use 1/4 teaspoon.)
• 1/2 teaspoon baking soda
• Dark chocolate chips, about 1 - 1 1/2 cups (I like Simple Truth (kroger!) organic chocolate chips that are 72% cocoa and dairy free!)

METHOD

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Whisk eggs, and mix in softened palm shortening, coconut sugar, and almond butter.
• Add flours, salt, vanilla, and baking soda.
• Fold in dark chocolate chips.
• Scoop a tablespoon of dough to the baking sheet and bake for 10 minutes.
• Let cool and enjoy!