Ingredients

The following ingredients have 6 Servings
  • 1 egg or 1 flax egg*
  • 2 tablespoons coconut oil, softened but not melted
  • 1/2 cup coconut sugar or packed brown sugar
  • 1/4 cup almond butter
  • 1 teaspoon vanilla extract
  • 2 cups (192 grams) almond flour*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup semisweet chocolate chips
  • flaky sea salt, for sprinkling (optional)

Instruction

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a large bowl, add the egg (or flax egg), coconut oil, sugar, almond butter and vanilla.  Whisk until well combined.  Add the almond flour and sprinkle the baking soda and salt evenly over the mixture.  Use a spatula or wooden spoon to stir until well combined, adding 1 to 2 tablespoons water is the mixture is too dry.  Fold in the chocolate chips.
  • Use a 3-tablespoon* cookie scoop to scoop the dough onto the baking sheet.  Press each ball down slightly and sprinkle with flaky sea salt, if using.  Bake for 11-14 minutes, or until the edges are just starting to brown.
  • Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
  • When the cookies are completely cool, they can be stored in an airtight container for up to 4 days or frozen for up to 4 months.