Paleo Chocolate Chip Cookies or Scones Recipe {No Almond Flo

• servings: 12 cookies
• active time: 5 minutes
• total time: 16 minutes

Ingredients

1 cup blanched almond butter

2 tbsp raw honey or grade b maple syrup or granulated sweetener of choice

2 tsp pure vanilla extract

1 large egg

2-3 tbsp tapioca flour or arrowroot flour (use 2 tbsp for cookie like final product and use 3 tbsp if you want a scone like final product). See note below.

1/4 tsp baking soda

1/4 tsp sea salt

1/4-1/2 cup gluten free mini chocolate chips

Directions

1. Preheat oven to 350ºF.

2. With a handheld mixer blend together almond butter, honey, vanilla and egg.

3. In another bowl, combine tapioca flour, baking soda and sea salt.

4. Pour the dry ingredients into the wet ingredients. I like to use a wooden spoon or my hands to stir in the flour.

5. When flour in well combined with wet ingredients, stir in mini chocolate chips.

6. Spoon onto an ungreased cookie sheet. If you want, you can roll into a ball too.

7. Bake for 11-13 minutes or until lightly browned.

8. Allow to cool before eating. Makes 1 dozen.

Notes

Update: I revised this recipe to use tapioca flour or arrowroot flour. You can use either: arrowroot flour creates a more light and fluffy cookie and has great texture. Tapioca flour creates a more chewy and cake like final product.