1 cup no sugar added SunButter
1/2 cup maple syrup
1 large egg
1/4 teaspoon salt
6 tablespoons coconut flour
1 teaspoon baking soda
1/2 cup dairy free mini chocolate chips
In a large bowl, combine SunButter, maple syrup and the eggs. Mix well.
Add the salt, coconut flour, and baking soda. Mix until no dry spots remain.
Fold in the chocolate chips.
Refrigerate for at least one hour or over night.
Preheat the oven to 350° and line a sheet tray with parchment paper.
Scoop 1 tablespoon balls onto the sheet tray.
Roll them between your palms to get smooth and press down slightly.
Bake for 8 minutes, then let them cool to get the inside to turn green.