Step 1

Preheat the oven to 350 °F. Line a large baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk the almond flour, tapioca flour, and coconut flour together until it’s broken down and fine, about 2 to 3 minutes. Add the sea salt, baking soda, and coconut sugar, and whisk until combined.

Step 3

Add the honey, ghee, egg, and vanilla extract, and fold everything together until a uniform dough forms. The dough should be fairly thick and come together to form a ball. Fold in the chocolate chips.

Step 4

Form the dough into about twelve 2-inch balls and place them on the prepared baking sheet. Flatten each cookie ever so slightly with the back of a spoon.

Step 5

Bake for 10-12 minutes. Be careful not to over-bake them unless you like your cookies more done. Remove the cookies from the pan and place them on a wire rack to cool. Enjoy!