Ingredients:

  • 2 cups (200g) super-fine almond flour
  • 1/2 cup (60g) powdered monk fruit sweetener
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1/3 cup (80ml) melted coconut oil
  • 2 tbsp (30ml) unsweetened almond milk
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (90g) sugar-free vegan chocolate chips
  • 1 pinch (0.5g) flaky sea salt

Instructions:

  1. In a large mixing bowl, whisk together the almond flour, powdered monk fruit, baking soda, and salt until no large clumps remain and the mixture is a uniform powder.
  2. Pour the cooled melted coconut oil, almond milk, and vanilla extract into the dry ingredients. Fold together with a rubber spatula until a thick, cohesive dough forms that pulls away from the sides of the bowl.
  3. Gently fold in the sugar-free vegan chocolate chips until evenly distributed.
  4. Scoop approximately 2 tablespoons of dough per cookie and roll into a ball. Place on a baking sheet lined with parchment paper or a silicone mat and press down slightly with your palm.
  5. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden brown.
  6. Allow cookies to cool completely on the baking sheet for at least 15 minutes to allow them to set.