Gluten Free Chocolate Chip Cookies

Preheat oven to 350 F.

In a bowl, whisk together the almond flour, arrowroot flour, baking powder, baking soda, and sea salt.

In a separate bowl, mix together the egg, coconut oil, almond butter, maple syrup, and vanilla until well combined.

Fold in half the flour mixture into the bowl with the egg, then the other half, and stir until no flour clumps remain.

Fold the chocolate chips into the batter and mix until incorporated.

Chill dough for 10 minutes while the oven finishes preheating and prepare a baking sheet with parchment paper or oil.

Using an ice cream scoop or large spoon, roll the dough into balls, then flatten the tops to make a disk-like shape, place on baking sheet, and bake for 9-11 minutes until the edges begin to brown.

Let cookies cool before transferring to a cooling rack.

Enjoy immediately or store in an airtight container for up to 5 days on the counter or 10 days in the fridge.