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Almond Flour Chocolate Chunk Cookies

Ingredients

• 2 cups blanched almond flour (not almond meal)
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 6 tablespoons coconut oil, in a liquid state
• 1/3 cup pure maple syrup or honey
• 1 teaspoon vanilla extract
• 1/3 cup chopped dark chocolate or dark chocolate chips*

Directions

Preheat oven to 350° F. Line baking sheets with parchment paper or a silpat baking mat.
Add almond flour, sea salt and baking soda in small bowl.
In another bowl, whisk together coconut oil, maple syrup and vanilla until combined.
Gradually add almond flour into the bowl with the wet mixture. Stir in chocolate.
Add cookie dough by level measuring tablespoon (1-inch scoop) onto prepared baking sheet.
Bake for 17-20 minutes or until cookies are golden around the edges.
Cool on baking sheets for a full 15 minutes before placing on wire racks to cool completely.
Definitely let them cool for the full 15 minutes or they will likely break.
Store in airtight containers. Eat within 2 days.

RECIPE NOTES

*I used Eating Evolved Unsweetened Midnight Coconut Bar to keep the sugar content low. Coco Loco is a great chocolate bar as well, sweetened with Stevia.