• 2 cups almond flour
• ¼ cup coconut oil , melted
• ¼ cup pure maple syrup (at room temperature)
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• 2 teaspoons vanilla extract
• ⅓ cup YES Cacao chocolate chips

DIRECTIONS:

1. Preheat the oven to 350ºF and line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, combine the almond flour, coconut oil, maple syrup, salt, baking soda, and vanilla extract. Stir well, then fold in the chocolate chips.
3. Use a 1-ounce cookie scoop or tablespoon to drop the batter onto the prepared baking sheet. Use your fingers to flatten and shape the cookies to your liking; they will NOT spread when baked, so make them the shape you want.
4. Bake at 350ºF for 8 to 9 minutes, or until the edges are lightly golden. The darker they get, the crispier they will be.
5. Let the cookies cool on the pan for 10 minutes, then serve warm or at room temperature. These cookies can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. They will soften if stored at room temperature, so for the crispiest results, store them chilled.