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Export 5 ingredients for grocery delivery
Step 1
Preheat oven to 350F.
Step 2
Melt the butter and chocolate chips in a large bowl, either in a double boiler or in the microwave, stirring every 30 seconds. Whisk together until completely smooth.
Step 3
Add the coconut sugar and eggs to the bowl and whisk until combined.
Step 4
Add the blanched almond flour, cocoa powder, baking powder, and salt. Whisk until combined.
Step 5
Chill the cookie dough for 30 minutes.
Step 6
Line a baking sheet with parchment paper and use two tablespoons to drop a ball of dough onto the sheet. I fit 6 – 8 cookies per batch. The dough is sticky, so using spoons or a cookie dough scooper is the best bet to get a round mound.
Step 7
Bake for 10 minutes.
Step 8
Remove the baking sheet from the oven and allow to sit for 15 minutes before transferring them to a cooling rack.
Step 9
I sprinkled my cookies with flaked sea salt while they were sitting on the baking sheet but this is optional if you don’t want to add the salt on top.
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