from detoxinista.com
2 cups almond flour
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1/2 cup dark chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper to prevent sticking.
In a medium bowl, whisk together the almond flour, salt, and baking soda. Add in melted coconut oil, maple syrup and vanilla extract and stir again. (For an even chewier cookie, mix using a stand mixer. Beat on medium-high until well combined and dough has formed a ball).
Stir in chocolate chips. Drop the batter by rounded tablespoons on the prepared baking sheet. Use your fingers to flatten and shape the cookies to your linking - they will NOT spread when baked so make them the shape you want.
Bake at 350F for 8-9 minutes, until the edges are lightly golden. The darker they get, the crispier they will be.
Allow to cool for 10 minutes on the pan, then serve warm or allow to cool to room temperature. Store in an airtight container. Storing in fridge will extend shelf-life.