A delicious, paleo chocolate cookie recipe that can easily be made into an ice cream sandwich too!
Mix the ghee and the coconut sugar together in a medium sized bowl, use your hands to soften the ghee and ensure it all gets incorporated.
Add in the egg and vanilla and stir well.
Add in the almond flour, tapioca flour, cacao powder, baking soda and sea salt. Mix it up well with a spoon.
Add in the chocolate chips and give it a quick stir.
Refrigerate the mix for about 30 minutes in your fridge.
Preheat your oven to 350.
Roll the cookies into approximately 1 inch balls and lightly press to flatten it, but not too much. They will flatten when you bake them. Bake 10-12 cookies at a time.
Bake for 8-10 minutes, remove the pan, let them cool for a few minutes (they will cook more as they rest on the pan). Then remove and let them cool on a cooling rack. Continue with the next batch.
If serving as ice cream sandwiches, let the cookies cool first before putting them in a container in your freezer. Let them sit in your freezer until hard (about a few hours) and then make them into sandwiches.
This recipe makes about 18-20 cookies depending on the size.
Don't bake for longer than 10 minutes as they will continue cooking once you remove them from the oven and leave them on the pan for a few minutes.