Method

1. Preheat oven to 350°F.
2. In small bowl combine coconut flour, ground almonds, baking soda and salt. Set aside.
3. Cream butter & splenda until light and fluffy in mixer with paddle attachment. Add eggs and vanilla and mix until combined. Scrap bowl.
4. Add coconut/almond flour mixture. Mix till just combined on low, then turn mixer on medium-high and beat till mixture is completely smooth. Add more coconut flour a Tablespoon at a time until cookie dough consistency.
5. By hand fold in chocolate chunks.
6. Line cookie sheet with parchment paper, or nonstick baking liner. Scoop either with a cookie scoop or scoop about 1½ Tablespoons then roll in ball. Press down cookie with palm of your hand, just enough to flatten slightly.
7. Bake at 350° for 11-13 minutes.