1. Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Line a muffin tin with silicone baking cups or parchment liners for easy removal.

2. Mix the Wet Ingredients

• In a medium bowl, whisk together:

  • Greek yogurt

  • Honey or maple syrup

  • Vanilla extract

• Mix until smooth and creamy.

3. Combine the Dry Ingredients

• In a separate bowl, stir together:

  • Almond flour

  • Coconut flour

  • Baking soda

  • Salt

• Gradually add the dry mixture into the wet mixture, stirring until a thick dough forms.

4. Add Chocolate Chips

• Gently fold in the mini chocolate chips until evenly distributed throughout the dough.

5. Scoop and Shape

• Spoon 1 heaping tablespoon of the cookie dough mixture into each muffin cup.

• Flatten slightly with the back of a spoon or your fingers.

6. Bake

• Bake for 10–12 minutes, or until edges are lightly golden.

• Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack.

7. Garnish and Serve

• Once fully cooled, top with optional toppings such as melted chocolate, chopped almonds, or sprinkles.

• Serve at room temperature or slightly chilled.