These almond flour chocolate chip cookies make chewy cookies that don't fall apart into crumbles like gluten-free baked goods often do.
Preheat oven to 350 degrees (F).
Thoroughly cream coconut oil and sugars together. (We use our KitchenAid stand mixer for this, but a wooden spoon works, too!) Add eggs. Stir in remaining ingredients.
Drop large spoonfuls of dough onto cookie sheet. Bake for 15 minutes or until they begin to brown. Transfer to cooling rack.
*I prefer to use organic sugar or at the very least *cane sugar. Sugar that is not labeled as organic or made from cane is very likely made with GMO sugar beets.
**To make oat flour, simply grind gluten-free oats in your blender until they’re a fine powder.