1/2-3/4 cup chocolate chips, or monk fruit sweetened chocolate chips
instructions:
Preheat your oven to 350 degrees
Line a large cookie sheet with parchment paper
In a medium bowl, combine coconut flour, arrowroot flour, baking soda, sea salt and set aside
In a stand alone mixer or large mixing bowl using an electric mixer, combine the tahini, coconut sugar, and maple syrup on medium speed until smooth. Add in the egg, egg yolk and vanilla extract and continue to mix on low speed until smooth
Slowly add the dry ingredients into the wet until fully combined. Remove from mixer and add the chocolate chips
Chill dough in the refrigerator for 20 minutes. Scoop dough with a medium cookie scoop 2” apart on the parchment lined baking sheet
Bake for 12-16 minutes or until cookies are set and turning light brown. Cool for 5 minutes on the baking sheet, then carefully transfer to cooling rack
