Adapted from Paleo Cooking from Elana's Pantry
Makes 18 cookies
2 cups / 6.3 oz / 180 gr blanched almond flour/meal
¼ teaspoon fine grain sea salt
½ teaspoon baking soda
¼ cup / 2 oz / 55 gr coconut oil, melted
2 tablespoons honey (or maple syrup)
1 tablespoon vanilla extract
¾ cup / 3.5 oz / 100 gr coarsely chopped +70% dark chocolate
Preheat oven at 350°F (175°C), place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor combine almond flour, salt and baking soda. Pulse in coconut oil, honey (or maple syrup) and vanilla extract until dough forms.
Remove the blade from the food processor and stir in chocolate chunks by hand. The dough will be very moist and oily, don’t worry, that’s how it’s supposed to be.
Let the dough rest in the refrigerator for 30 minutes. The resting time will make the dough easier to handle.
Take the dough out of the fridge and scoop one level tablespoon at a time onto the prepared baking sheet.
With your hands press balls of dough down gently and give them a look-alike cookie shape.
Bake in the oven for about 7 minutes (8 minutes for darker cookies).
Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.