Ingredients:

• ½ cup butter, softened
• ¼ cup softened coconut oil
• ¾ cup coconut sugar
• 2 large eggs
• 2 TSP vanilla
• ¼ TSP almond extract
• ½ TSP baking soda
• ½ TSP sea salt
• 2 ¼ cup almond flour
• 1 cup chopped walnuts
• 2 cups semisweet chocolate chips

Instructions:

1. In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the eggs, vanilla and almond extract, mix until incorporated.
2. In a separate bowl, combine the baking soda, salt and almond flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
3. Preheat the oven to 350F(convection) or 375F non-convection.
4. Line 2 baking sheets with parchment paper.
5. With an ice cream scoop, scoop dough and place onto baking sheet 3 inches apart. Refrigerate 1 hour.
6. Place in oven on 2 middle racks for 10 minutes, then rotate and change racks. Bake 10 more minutes.
7. Remove and let cool on baking sheet.