1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon tapioca flour
1 1/4 cup blanched almond flour
1/4 cup raw and unsweetened cacoa powder
2 tablespoons coconut flour
1/2 teaspoon sea salt
1 teaspoon vanilla extract
3 tablespoons fresh beet juice
1/2 cup maple syrup (regular or Lakanto)
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup chocolate chips (Lakanto or Enjoy Life)
In a large bowl, mix baking soda, cream of tartar and tapioca flour together snd let sit for 5 minutes. Add the almond flour, cacoa powder, coconut flour, and sea salt. Mix together until well combined.
In a medium bowl, add the egg, vanilla, beet juice, maple syrup, olive oil, and lemon juice, and whisk together until the mixture thickens.
Then, add the liquid bowl to the dry bowl and mix until everything is completely mixed.
Fold in the chocolate chips. Cover and put mixture into the fridge for 60 minutes.
While the mixture is in the fridge, preheat the oven to 350 degrees. Cover a cookie sheet with parchment paper.
Remove cookie batter from the fridge, with an ice cream scooper, scoop balls and place on cookie sheet. Note: if the batter is too sticky, wet the scooper with water before using.
Bake for 11-12 minutes and remove the cookies from the oven. Let the cookies sit cool, then remove the cookies from the pan.
Makes 12-14 cookies