These are big, soft, cookies with an intense nut butter flavor…chock full of chocolate chips. Gluten-free, Paleo

Bake time: 30 minutes
Makes: 24 cookies

2 eggs
1 c. coconut sugar
1 c. Nuttzo nut butter (or almond butter)
1 t. pure vanilla extract
1 t. salt
¼ c. coconut flour
1 t. baking powder
½ c. dark chocolate chips
handful of pumpkin seeds (optional)

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a large mixing bowl, combine eggs, coconut sugar, Nuttzo, vanilla, and salt, mixing until just combined. Stir in the coconut flour and baking powder until a dough begins to form.

Fold in the chocolate chips. Roll the dough into heaping tablespoon sized balls. Place each piece of dough onto the prepared baking sheet and flatten slightly using the palm of your hand.
Bake the cookies for 7-8 minutes, or until slightly golden brown.
Let cool slightly before transferring to a wire rack to cool completely.