Makes 36 two-inch cookies
1/3 cup (60 grams) coconut sugar
1/3 cup oil (grapeseed or safflower)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups (128 grams) natural almond meal
2 tablespoons plus 1 teaspoon (32 grams) coconut flour
1 teaspoon (5 grams) baking soda
1/2 teaspoon (3 grams) fine sea salt
9 ounces (252 grams) Lily’s chocolate chips
Preheat the oven to 350ºF. Line two 11×17-inch baking sheets with parchment paper.
In a medium bowl, add the sugar, oil, egg, and vanilla. Whisk until well mixed.
Add the almond meal, coconut flour, baking soda, and salt. Using a wooden spoon or rubber spatula, stir just until combined, and there are no visible traces of flour.
Scoop tablespoons of the dough onto the prepared baking pans (I use a cookie scoop for this to make sure the cookies are all uniform in size). You can space them 1-inch apart since the cookies don’t spread much while baking. Using the flat bottom of a glass cup, gently press the dough to flatten the cookies a bit.
Bake for 8 minutes, until lightly golden around the edges. Let the cookies rest on the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool completely before storing in an air-tight, covered container.