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🥗 Ingredients

• 2 cups almond flour (finely ground)
• 1/4 cup coconut oil (solid but soft)
• 1/2 cup sugar-free dark chocolate chips
• 1 large egg (room temperature)
• 1 teaspoon pure vanilla extract
• 1/4 cup monk fruit sweetener or raw honey
• 1/2 teaspoon baking soda
• a pinch of sea salt

👨‍🍳 Directions

1. 1

   Start by preheating your oven to 350°F (175°C) and lining a large baking sheet with parchment paper to prevent sticking.

2. 2

   In a medium mixing bowl, whisk together the dry ingredients: almond flour, baking soda, and sea salt until no clumps remain.

3. 3

   In a separate larger bowl, cream together the softened coconut oil and monk fruit sweetener (or honey). Use a whisk or electric mixer until the mixture is light and well combined.

4. 4

   Add the egg and vanilla extract to the wet ingredients and beat until the mixture is completely smooth.

5. 5

   Gradually pour the dry flour mixture into the wet ingredients, stirring with a spatula until a thick dough forms. The almond flour should be fully hydrated.

6. 6

   Gently fold in the sugar-free chocolate chips by hand so they are evenly distributed throughout the dough.

7. 7

   Place the bowl of dough in the refrigerator for about 10 minutes. This helps the coconut oil firm up, resulting in a chewier cookie that doesn't spread too much.

8. 8

   Use a cookie scoop or tablespoon to form small balls of dough. Place them on the prepared baking sheet, leaving about 2 inches of space between each.

9. 9

   Gently press down on each ball with your palm to flatten them slightly (almond flour cookies don't spread as much as wheat cookies).

10. 10

    🔟 Bake for 10–12 minutes until the edges are lightly golden. Let them cool on the baking sheet for at least 15 minutes to firm up before moving them to a wire rack.