*Gluten Free, *Dairy Free, *Refined sugar free, *Paleo Friendly.
Ingredients:
1 ½ cups (165g) almond meal (or use slivered or whole blanched almonds if using TM)
½ cup(60g) tapioca flour
1 tsp. baking soda
½ tsp. Himalayan pink salt
¾ cup (120 g) coconut sugar
¼ cup (65 g) coconut oil, gently melted
¼ cup (25g) coconut flour
150g dark chocolate chips (I used “Well Naturally” stevia sweetened chocolate chips. If you can only find the bars/blocks, just chop it into rough chunks.)
2 eggs (room temperature), beaten
1 tsp. pure vanilla extract
 
Method:
Preheat oven to 190C and line two shallow oven trays with baking paper.
Place the almond meal on a lined oven tray and toast for about 10 mins, or until a nice biscuity colour.
In a large bowl, place the toasted almond meal, tapioca flour, baking soda, salt, and coconut sugar, and stir to combine well.
In a medium sized jug, whisk together the melted coconut oil, eggs and vanilla. Slowly add contents of the jug to your large bowl followed by the coconut flour and combine well using a rubber spatula.  Place cookie mixture in refrigerator for at least an hour to form a nice pliable dough.
Remove dough from refrigerator and add two-thirds (100g) of the chocolate chips and fold to combine.
Depending on how big you want your cookies take even sized portions using a spoon and roll each piece of cookie dough into a round between your palms, and place each ball about 5 cm apart from one another on the prepared baking trays. Dot the tops with the remaining chocolate chips and press down slightly.
Place the baking trays into preheated oven (centre of oven is best) and bake for about 15 minutes, or until lightly golden brown all over, and mostly set toward the centre. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely.
 
Thermomix Instructions:
Preheat oven to 190C and line two shallow oven trays with baking paper.
Place almonds in TM and grind to meal 5 sec / Speed 7.
Toast the nut meal in the TM – 12 mins / Varoma / Speed 2. MC removed.
Add to TM bowl; tapioca flour, baking soda, salt, and coconut sugar and mix 40 sec / speed 6.
In a medium sized jug, whisk together the melted coconut oil, eggs and vanilla. Set TM to 1 min/speed 3 and gradually pour contents of jug through hole in mixing bowl lid.
Add coconut flour and mix 40 sec / speed 4. Place TM jug in refrigerator and allow mixture to cool for at least an hour.
Add 100g of your chocolate chips and combine 10 sec / reverse / speed 3.
Depending on how big you want your cookies take even sized portions using a spoon and roll each piece of cookie dough into a round between your palms, and place each ball about 5 cm apart from one another on the prepared baking trays. Dot the tops with the remaining chocolate chips and press down slightly.
Place the baking trays into preheated oven (centre of oven is best) and bake for about 15 minutes, or until lightly golden brown all over, and mostly set toward the centre. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely.