from : http://friskylemon.com/2012/08/28/brace-yourself-again-new-and-improved-cookie-dough-truffles/
For GAPS, omit chocolate chips because of sugar.
2 1/2 cups almond flour
3 Tbsp coconut flour (see below)
8 Tbsp butter, softened
1/3 cup maple syrup or raw honey
1 Tbsp vanilla
1/4 tsp sea salt
1 to 2 cups mini chocolate chips
plus more chocolate for dipping (optional)
Combine the butter, sweetener, and vanilla. Cream these ingredients together with either a hand mixer or manually with a spoon.
Once the butter mix is smooth, stir in the almond flour one cup at a time. Then, add the coconut flour one tablespoon at a time: the batter should be firm enough for you to form into balls, but not so dry that the balls fall apart. You may have to play around with the amount of coconut flour, so just add it one tablespoon at a time, mix and reevaluate.
Add the salt and mini chocolate chips and stir.
Line a baking sheet with parchment paper. Form the dough into balls about 1 Tbsp big and set them on the tray to chill in the fridge for at least 30 minutes.
Dip in chocolate if you like, OR you can just eat them plain…they’re pretty good either way.