• 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups semisweet chocolate chips
  • ½ cup expeller pressed coconut oil, or grass-fed butter
  • ½ cup maple syrup, preferably Grade B
  • 2 whole eggs, pastured
  • 3 cups blanched almond flour


  1.  Preheat oven to 375° F.
  2.  In a medium-sized mixing bowl, combine dry ingredients.
  3.  In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer. Pour wet ingredients into dry ingredients and beat with a hand mixer until combined.
  4.  Melt coconut oil, pour into batter, and continue to blend until combined. Stir in chocolate chips.
  5. On parchment-lined baking sheet, drop balls of cookie dough, about a tablespoon size. Bake for 15 minutes.