Paleo Chocolate Chip Cookies Recipe

Prep: Preheat oven to 350℉.
Wet Ingredients: Add 1 cup coconut sugar and softened butter to a stand mixer using a whisk attachment; beat until well combined. Add 1 teaspoon vanilla extract and 1 egg; whisk to combine.
Dry Ingredients: In a mixing bowl, combine 1 ¼ cups super fine almond flour, 1 cup cassava flour, ¾ teaspoon baking soda, ½ teaspoon cream of tartar, ½ teaspoon arrowroot powder, ¼ teaspoon kosher salt and ⅛ teaspoon xanthan gum; stir to combine ensuring there are no clumps.
Combine: Using the dough hook attachment on your stand mixer, slowly add in the dry ingredient mixture until it turns to dough. Add ¾ cup dairy-free chocolate chips and fold into the dough using a spoon or spatula.
Form Cookies: Taking about 2 tablespoons at a time in your hand, roll into a ball. Place on a greased cookie sheet and press down gently to flatten a bit. Ensure cookies are approximately 2 inches part.
Bake: Move pan to the oven to bake on the middle rack, for 8-10 minutes.
Cool + Serve: Let cool and then enjoy or store for later.