Palm Sugar Sweetened Chocolate Chip Cookies (Gluten Free)

1. Preheat oven to 350ºF.

2. Over very low heat, melt butter in a small saucepan and set aside to cool.

3. In a large mixing bowl, whisk together the almond flour, arrowroot, baking soda, and salt until no longer lumpy and it looks like one beautiful flour.

4. Pour the cooled butter in a mixing bowl. Add the palm sugar, vanilla, and egg. Beat until well combined.

5. Slowly stir in half of the flour mixture, then the milk alternative, then the remaining flour.

6. Fold in the chocolate chips.

7. For best results, refrigerate for at least 30 minutes before baking.

8. Then, drop by the spoonful onto a greased or parchment-lined baking sheet, placing 2 inches apart.

9. Bake 7-9 minutes, or until nicely browned.