Coconut flour cookies tend to be rather cakey, however the arrowroot allows it to develop a beautiful crunch that would otherwise be lacking. These are one of my husbands favourites, reminding him of the Italian style biscuits he had as a kid, and are great to keep on hand in the freezer for lunchboxes or a sweet treat.
1/3 cup coconut flour
1 cup arrowroot/tapioca starch
100g butter/ghee/coconut oil, melted
1/4 cup honey/rice malt syrup
1tbsp granulated stevia (or 1/4 cup coconut sugar)
1/3 cup dark chocolate chips
1tsp vanilla powder
1/2 tsp bicarb soda
Mix all ingredients except Choc chips in a food processor. Fold in Choc chips. Spoon tablespoons of mixture into a lined baking tray and smooth/flatten slightly with wet hands. Bake at 150 degrees (fan forced) for about 18-20 minutes. Let cool on a wire rack and can be frozen.