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Preheat your oven to 350 oF (180oC) then line a cookie sheet with parchment paper and set aside.
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Melt your coconut oil in a large microwave-safe bowl.
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Whisk the maple syrup and vanilla into the melted coconut oil.
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Next add the almond flour, coconut flour, coconut sugar, baking soda, and salt to the coconut oil mixture. Fold all ingredients together with a spatula until the dough just comes together. Fold in chocolate chunks.
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Allow cookie dough to set in the fridge for 20 minutes before scooping.
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Once the cookie dough has rested scoop into 2 tablespoon sized balls. Place about 1 inch apart on your lined baking sheet. Gently press each cookie down slightly until they are about 2 1/2 inches across.
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Bake for 12 -14 minutes or until golden brown.
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Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
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Once cooled the cookies can be covered and stored at room temperature for 3-4 days.