chocolate-chip cookies

 Makes 12

1. In a large bowl combine
   70g coconut flour,
   85g tapioca flour,
   1/2 teaspoon Celtic sea salt,
   2 teaspoons cacao powder,
   1 teaspoon bicarbonate of soda and mix well.
   
   
2. Add
   180ml melted coconut oil,
   185ml maple syrup,
   2 teaspoons vanilla extract,
   2 eggs and
   180g dark chocolate pieces.
   
   
3. Preheat oven to 160C.
   
   
4. Cover and place in fridge for 15 minutes to firm up and form a dough.
   
   
5. Divide into 12 pieces and roll into balls, place on baking trays allowing room to spread. Gently press down with a fork and bake for 15 minutes.

NB. Best stored in the fridge.