Ingredients:

  • 2 cups (192g) super-fine blanched almond flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) fine sea salt
  • 1/3 cup (80ml) melted coconut oil
  • 1/3 cup (80ml) maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Set the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. Whisk the almond flour, baking soda, and salt in a large bowl. Note: Break up any flour clumps with the whisk.
  3. Pour the melted coconut oil, maple syrup, and vanilla into the dry mix.
  4. Fold the ingredients together with a spatula until a thick, cohesive dough forms.
  5. Stir in the semi sweet chocolate chips. Note: Fold gently so you don't deflate the dough.
  6. Scoop 1.5 tablespoons of dough for each cookie.
  7. Place cookies 2 inches apart on the sheet and press down slightly with your palm.
  8. Bake 10–12 minutes until the edges are a deep mahogany gold.
  9. Let them cool on the pan for 5 minutes before moving them.