1½ cups finely ground almond flour

⅓ cup coconut sugar (or brown sugar)

½ cup tapioca flour

½ cup semi-sweet mini chocolate chips (Enjoy Life recommended)

½ teaspoon baking soda

¼ teaspoon salt

3 tablespoons milk (any kind; unsweetened almond milk works well)

3 tablespoons vegetable oil

2 teaspoons vanilla extract

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk almond flour, coconut sugar, tapioca flour, baking soda, and salt until combined.
Stir in mini chocolate chips.
In a separate bowl, mix milk, vegetable oil, and vanilla extract.
Pour wet ingredients into dry and stir until a slightly sticky dough forms.
Scoop tablespoons of dough onto the baking sheet, spacing 2 inches apart. Flatten slightly.
Bake 10-12 minutes until edges are golden and cookies are set.
Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

Chilling dough 15-20 minutes helps reduce stickiness and spreading.

Substitute coconut sugar with maple syrup or honey (adjust liquids).

Add chopped nuts, shredded coconut, or dried fruit for variety.

Use dark or white chocolate chips as alternatives.