Ingredients:

  • 2 cups (216g) super-fine almond flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (110g) maple syrup
  • 1/3 cup (75g) melted coconut oil
  • 1 large (50g) egg
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until no large clumps remain.
  3. Add the maple syrup, melted coconut oil, egg, and vanilla extract to the dry ingredients. Stir with a spatula until a thick, glossy, mahogany-colored batter forms.
  4. Fold in the chocolate chips until evenly distributed.
  5. Scoop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart, and flatten the tops slightly with your palm.
  6. Bake for 9–11 minutes until the edges feel set but the center remains slightly soft.
  7. Allow cookies to rest on the hot baking sheet for 5–10 minutes to set their structure before transferring to a wire cooling rack.