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Salted Chocolate Chip Cookies with almonds & adaptogens

Nothing is better than a salted chocolate chip cookie! Sweet and salty all the way for me!
  
Makes 20 large cookies
Use a 2.5 ounce scoop
Bake at 350 for 12 minutes
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Ingredients
  

WET

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated white sugar
  • ¾  cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 7 TB coconut Creamer

DRY

  • 1 ¼  cups GF flour
  • ½ tsp baking soda
  • 1 tsp. baking powder
  • ½ tsp flake salt
  • ½  tsp Chaga
  • 1/2 tsp Reishi
  • ½ tsp Lions Mane
  • 1 cup semisweet chocolate chunks
  • ½  cups almonds
  • Sprinkle lightly with flake salt

Instructions
 

  • Add butter and sugars and mix on medium high speed until everything is completely mixed and becomes light and fluffy, 1 minute.
     
    Add in eggs and vanilla. Mix on medium speed until egg and vanilla are completely incorporated into the butter mixture, about 1/2 minute.
    Mix the flour, baking soda, baking powder and salt, chaga, lions’ mane and reishi and whisk together. Add flour mixture to butter mixture. Mix on lowest speed possible and mix until it is only just barely completely incorporated. Do NOT overmix. Add in the chocolate chunks and almonds. Mix for a few seconds.
    Scoop on baking sheet and sprinkle very light sea salt on top before baking.