Ingredients:

  • 113g unsalted butter, melted and cooled
  • 150g coconut sugar
  • 100g eggs, room temperature
  • 5ml vanilla extract
  • 65g unsweetened cocoa powder
  • 125g almond flour
  • 3g baking soda
  • 1.5g fine sea salt

Instructions:

  1. Beat the eggs and sugar on high speed for 3–5 minutes until the mixture transforms into a pale, thick cream that holds a soft peak.
  2. Slowly stream in the melted butter and vanilla extract while continuing to mix.
  3. Sift in the cocoa powder, almond flour, baking soda, and salt. Fold gently with a spatula until just combined, avoiding overmixing.
  4. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
  5. Bake for 12-13 minutes until the edges are set and the tops have developed a thin, shimmering crust.
  6. Let the cookies rest on the pan for 10 minutes to firm up before transferring.