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Preheat oven to 350°F and line a sheet tray with parchment paper. To a medium bowl, add the paleo mix, baking soda, and ¼ teaspoon of salt. Mix well and set aside. In another bowl, beat the sugar and butter (or coconut oil/ghee) together for 1 minute on high using a hand mixer. Add the almond butter, vanilla, and beat on medium for another 15 seconds to combine. Add the egg and beat to combine once again.
Add the dry mix to the wet mix and stir with a spatula until thoroughly combined. Add the chocolate chips and mix well. Cover the batter with plastic wrap and chill the batter for at least 30 minutes in the refrigerator or even overnight.
Use a cookie scoop or spoon, and place dough a few inches apart on sheet tray. You will have more dough than can fit on one sheet tray. Bake for 13 minutes or until lightly golden around the edges. Let cool on the sheet tray and enjoy!