Option 1 Directions–Regular & Gluten-Free:

1. Preheat oven to 350F. Combine the coconut sugar and melted butter/oil in a large bowl. Add egg and egg yolk and mix until combined. Stir in the flour, baking soda, salt, and chocolate chips. If using gluten-free flour, a few teaspoons of water may need to be added if dough is crumbly. Add just enough water to get a soft cookie dough.
2. Place dough by the heaping tablespoons onto an ungreased or parchment paper lined baking sheet. Bake in the preheated oven for 10-12 minutes, until edges are set. The color of the cookies will appear darker due to the coconut sugar. Let cookies rest for a few minutes on the pan before transferring to a cooling rack to cool completely. Store extras in an airtight container. Yield: about 2 dozen.

Option 2 Directions–Vegan & Paleo:

1. Preheat oven to 350F. Combine almond flour, arrowroot, baking soda, salt, coconut sugar, and chocolate in a large mixing bowl. Use a wooden spoon to stir in coconut oil until evenly distributed. Mix in water a little at a time, just until dough comes together. Don’t add too much or cookies will be thin and flat.
2. Place heaping tablespoons of dough a couple of inches apart on a parchment paper lined baking sheet. Bake in the preheated oven for 10-12 minutes, until center is set and edges are lightly browned. Allow to rest on the cookie sheet for a few minutes before transferring to a wire rack to cool completely. Makes about 2 dozen.