Ingredients

• 3 cups Almond Flour (672 g) or Natural Almond Flour
• 1 tsp Baking Soda
• ½ tsp Salt
• ¼ cup Coconut Oil room temperature (54 g)
• ¼ cup Maple Syrup (80 g)
• 1 Egg room temperature (50 g)
• 2 Egg Whites room temperature (40 g)
• 1 tsp Vanilla Extract (optional)
• ¼ tsp Almond Extract (optional)
• 1 cup Dark Chocolate Chips (168 g)
• ½ cup toasted sliced Almonds

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.

2. Combine almond flour, baking soda and salt and set aside. 

3. Mix room-temperature coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add egg, egg whites and extracts (if using) and mix for an 2 additional minutes.

4. Slowly add dry ingredients to egg mixture and mix for 1 minutes. Add chocolate chips and toasted almonds and mix until well combined.

5. Place large rounded tablespoons (about 18 g per cookie) onto prepared baking sheets, about 1 inch apart. Flatten slightly, to approximately 1-inch thickness.

6. Bake until set and golden, about 15 minutes.