Paleo chocolate chip cookies

In a large bowl, place the almond flour, tapioca starch/flour, baking soda, salt, and coconut palm sugar, and whisk to combine well.

Remove about 1 tablespoon of dry ingredients and place in a separate small bowl. Add the chocolate chips to the small bowl, and toss to coat the chips in the dry ingredients.

Create a well in the center of the dry ingredients and add the coconut oil, eggs and vanilla, mixing to combine after each addition. Add the chocolate chips mixed with the dry ingredients, and mix until the chips are evenly distributed throughout.

The cookie dough will be very soft, and almost liquid at this point. Cover the bowl and place in the refrigerator for at least an hour and up to 2 days, until firm.

When you are nearly ready to bake the cookies, preheat your oven to 325F (163C). Line rimmed baking sheets with unbleached parchment paper.

Remove the cookie dough from the refrigerator, remove the plastic wrap and using an ice cream scoop or two spoons, divide the dough into 14 portions, each about 40 grams. Roll each piece of dough into a round between your palms, and place about 2 inches apart from one another on the prepared baking sheets.

Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 15 minutes, or until lightly golden brown all over, and mostly set toward the center. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.