Ingredients:

  • 2 cups (240g) super-fine blanched almond flour
  • 1/2 cup (100g) coconut sugar
  • 1/4 cup (56g) coconut oil, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) fine sea salt
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the melted coconut oil and coconut sugar until combined.
  2. Beat in the room temperature egg and vanilla extract until the mixture looks glossy and smooth.
  3. Sift in the almond flour, baking soda, and sea salt. Use a spatula to fold the ingredients together until no dry clumps remain.
  4. Fold in the chocolate chips gently until the dough is thick and velvety.
  5. Scoop 2 tablespoons of dough per cookie onto a prepared baking sheet.
  6. Press down slightly with your palm to flatten the tops.
  7. Bake for 8–10 minutes. Remove when the edges are golden brown but the centers still look slightly underbaked.
  8. Let the cookies sit on the baking sheet for 5 minutes until they firm up before moving them to a wire rack.