Ingredients
1flax egg
2tbspcoconut oilsoftened but not melted
½cupcoconut sugaror packed brown sugar
¼cupalmond butter
1tspvanilla extract
2cupsalmond flour
½tspbaking soda
¼tspsea salt
½cupsemisweet chocolate chips
flaky sea saltfor sprinkling (optional)
Preparation
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, add the 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 of water if 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.
Bake for 11 to 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, store them in an airtight container for up to 4 days or freeze them for up to 4 months.
