3 1/4 cup almond meal (Trader Joe’s has best prices)

1 teaspoon of unrefined sea salt

1 teaspoon of baking soda

2 eggs

1 teaspoon of gluten-free vanilla extract

1/2 cup of raw/local honey (don’t use commercial)

1/2 cup coconut oil, melted

1 1/2 cup of cacao chips (pure dark chocolate chips and vegan chocolate chips work too)

Preheat oven to 375 degrees.

Combine almond flour with a teaspoon of sea salt and a teaspoon of baking soda in a bowl.

In a large bowl, combine 2 eggs, a teaspoon of vanilla extract, 1/2 cup of melted coconut oil, and 1/2 cup of raw honey.

Combine wet and dry ingredients. Then add 1 & 1/2 cups of chocolate chips. (the dough will look wet so you can place in the refrigerator to firm up a bit before rolling into balls or you can just spoon drop them onto the pan as is)

Spoon dough onto parchment paper and cook for around 8-10 minutes. The tops will look golden brown. Be careful not to cook too long because bottoms will burn

Store in refrigerator. Because they are made without refined/processed flour, the cookies can become sticky at room temp.

If you like a “cakey” cookie, try adding a couple tablespoons of coconut flour.

Enjoy! A great way to treat your kids to a cookie without feeding them full of refined sugar and flour and all those extra preservatives.