Buttery Chocolate Chip Cookies
Ingredients:
1/3 cup (5.3 tablespoons) butter, melted
2/3 cup coconut palm sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon sea salt + optional Maldon sea salt for finishing
2 cups blanched almond flour
2/3 cup chocolate chips (I typically use Hu Gems)
Method:
Preheat the oven to 350F and line 2 baking sheets with parchment paper.
In a large bowl, combine the butter and coconut sugar.
Add the egg, vanilla, baking soda, salt, and almond flour and mix until well combined.
Fold in the chocolate chips.
Using a spoon, scoop cookies onto 2 cookie sheets.
Sprinkle some Maldon sea salt flakes on top, if using.
Bake at 350F for 10 minutes, until the edges are golden brown. (I like to switch the two baking trays at the 6 minute mark for a more even bake.)
Let the cookies cool for 15 minutes on the pan and enjoy!