Step 1

In a large mixing bowl add almond flour, unsweetened coconut flakes, baking powder, ground chia, sea salt and cinnamon. Mix to combine.

Step 2

Chop semisweet chocolate bar into small chunks with a knife (it's okay if they are uneven), and add to bowl. Mix to combine.

Step 3

In a saucepan melt coconut oil on medium heat. Remove from heat and let cool slightly. Pour into mixing bowl with maple syrup and vanilla extract. Stir until it's combined and dough-like in texture. (It's okay for the batter to be a bit more wet in consistency than normal cookie dough).

Step 4

Preheat oven to 350F/175C. Line a baking tray with parchment paper and gently form dough into balls, about the size of a golf ball. Place cookie dough balls on baking tray, approx. 2 inches apart from each other, and push down to slightly flatten. Bake cookies in oven for 12 minutes. Or until golden and browned.