Gluten free vegan chocolate chip cookies

Chewy, sweet, chocolatey, crunchy on the edges and chewy on the inside. These cookies have all of these wonderful characteristics and more. I put some maple sugar in them for a little bit of a twist on the traditional chocolate chip cookie.

• 1 1/2 cups blanched almond flour 
• 1/2 cup cashew flour**
•  2 tbsp maple sugar  
• 3 tbsp arrowroot powder 
• 1 tsp baking powder 
• pinch sea salt 
• 1/2 cup coconut nectar 
• 1/4 cup coconut oil (warmed to liquid)
• 1 tsp vanilla extract 
• 1/2 cup vegan chocolate chips 

1. Mix the first six ingredients together in a medium mixing bowl
2. Stir the coconut nectar, coconut oil and vanilla together in a small bowl
3. Combine the wet and dry ingredients together. Add the chocolate chips last
4. Bake at 350 for 8 to 10 minutes. Wait about 10 minutes for the cookies to cool. (they fall apart right out of the oven) Enjoy! 

** to make cashew flour: blend raw cashews in a high powered blender for a couple seconds or until the nuts turn to powder.