1. Preheat oven to 325 degrees F.
2. Grease a normal-sized muffin pan very well with coconut oil and set aside.
3. In a large bowl combine almond flour, coconut flour, coconut palm sugar, sea salt and baking soda.
4. In a separate bowl combine egg, egg white, coconut oil, applesauce and vanilla extract.
5. Add wet ingredients to dry and stir until just combined.
6. Stir in chocolate chips.
7. Spoon about 2 tablespoons of dough into each muffin tin and flatten with fingers. Poke a hole in the center (don’t worry, it doesn’t need to be perfect. You will make the hole bigger later.
8. Bake for 15 minutes.
9. Remove from oven and using the back of a spatula or long round stick (I used the back of an ice cream scooper), create a large hole about 1 inch deep inside each cookie.
10. Place back in the oven and bake for 3 more minutes.
11. Remove from oven and let cool completely before removing from pan. Use a knife around the edges to loosen cups from pan.
12. Fill with toppings of choice as listed above, or get creative!
13. I keep mine in the refrigerator as I prefer the texture and they last longer…not that they last very long.

*I’ve only tried these with almond flour, NOT almond meal. Let me know if you have any luck using almond meal.

**I use Enjoy Life, dairy-free chocolate chips.