Pre heat oven to 350 degrees & line a baking sheet with parchment or with your Silpat you don't need to grease or line anything

In a sifter, sift almond flour, coconut flour, baking soda and matcha powder. Sift into large mixing bowl. Then add all the other dry ingredients (coconut sugar, baking soda, salt, flax seed) except for chocolate chips. Whisk together and set aside.

In a medium sized mixing bowl combine all the wet ingredients (maple syrup, coconut oil, egg, peppermint extract, vanilla extract). Make sure you melted the coconut oil. Whisk until well combined.

Next add to the dry ingredients and mix throughly. Then fold in the chocolate chips. Let it stand for 10 minutes. This is important to the perfect consistency. I usually clean up the kitchen at this point, by the time I do that, it is good to go/

Divide batter into 9 large cookies or 12 small ones. Bake for 10-12 minutes. Keep an eye out after 10 minutes! I can tell they are done in my oven when the tops are starting to get a tiny bit brown, and when I take the spatula they are starting to brown a tiny bit on the bottom.

Remember that coconut flour & almond flour cook differently then regular flour, so it may seem that they are SO soft there is no way they are done. Just pay attention to the bottom and tops like mentioned. Then let stand for at least 10 minutes before you take off the pan or try to eat. This allows them the chance to cool and hold their shape!

Store in air tight container in the fridge for up to 7 days. Zap in the microwave for 5-8 seconds before eating-- takes it to the next level!

Enjoy!