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.