Step 1

Line a large baking sheet with parchment paper.

Step 2

In a large bowl, add almond butter, syrup and cocoa powder. Stir until all ingredients are completely mixed together and a uniform paste forms. Taste and add more syrup if needed to suit your personal preference.

Step 3

Add in coconut flour and stir until evenly combined. Using a 1.5 tbsp cookie scoop, scoop dough. Press dough into the cookie scoop to compact it. Release onto prepared cookie sheet. Repeat with remaining dough, spacing dough balls about 1.5 inches apart.

Step 4

Use the palm of your hand to press and flatten dough ball into a cookie shape between 1/4 and 1/2 inch thick. Since these are no bake cookies, this is what your finished cookie will look like so you can smooth out and shape as you wish. If you are adding chocolate chips, add them to the surface of each cookie, pressing each one partially into the cookie.

Step 5

Place cookies in fridge to chill for about 1 hour or until firm. You should be able to peel the cookies off from the parchment paper. Store uneaten cookies in the fridge to preserve firmness.