Serves 10-15 teaspoonful cookies
2cups almond flour, finely ground if you have almond meal
1/4tsp sea salt
1/2tsp baking soda
1/4cup coconut oil, do not melt it. Keep it in its hardened stage.
1Tbsp honey or pure maple syrup
1tsp vanilla extract
1 handful of chocolate chip mini's or dark chocolate chips
Preheat oven to 350 degrees.
If you have almond meal, pulse it to make the texture more fine and then add everything else into the food processor combine thoroughly; adding the chocolate chips by hand. On a parchment-lined cookie sheet, add 1teaspoon-full sized cookie balls and lightly press down. Bake at 350 for 6-8 minutes and cool on the cookie sheet at least 10 minutes before transferring to a cooling rack or else the cookies will fall apart and crumble. These won't last too long, but if they do, store in an airtight container up to 3 days.
If you want to bake these another day, make your individual portions and place on a parchment-paper lined cookie sheet (covered with tin foil or plastic wrap) and refrigerate up to 2 days or freeze, uncovered for 1 hour then transfer to an airtight freezer bag. When ready to bake, remove from refrigerator for 15 minutes then bake as suggested above. When ready to bake, remove from freezer and wait 1 hour to thaw and bake as suggested above.