PALEO CHOCOLATE CHIP HAZELNUT COOKIES

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Servings large cookies, 18 small cookies

Calories 207kcal

¼ cup melted coconut oil
¼ cup maple syrup
¼ cup nut butter of choice (I used Georgia Grinders, but any will do!)
1 tsp vanilla extract
2 tbsp dairy-free milk (I used Elmhurst1925 Unsweetened Hazelnut milk, but again, any will do!)
1 cup + 4 tbsp almond flour (Bob's Red Mill fine almond flour)
2 tbsp coconut flour (Bob's Red Mill coconut flour)
¼ tsp salt
¾ tsp baking soda
⅓ cup roughly chopped hazelnuts
½ cup Enjoy Life Foods dairy free chocolate chips

Preheat oven to 350.
You need two bowls, so go grab them.
Line a baking sheet with parchment paper and set aside.
In one bowl, whisk together the coconut oil, maple syrup, nut butter, vanilla, and dairy-free milk. Set that aside.
In another bowl, mix together the almond flour, coconut flour, salt, and baking soda.
Pour the dry ingredients into the wet ingredients, and then stir in the hazelnuts and chocolate chips.
Form into cookies and place on the baking sheet.
Bake for 10 minutes, until golden on top. Note, these will still look soft when you remove from the oven. That's ok. They will firm up once they cool, as you do want them to be crispy on the outside, and chewy on the inside! Enjoy!