Step 1

Preheat oven to 350F and line a baking sheet with parchment paper

Step 2

In a large mixing bowl combine room temp egg, almond butter, maple syrup and vanilla. Whisk together until thoroughly combined

Step 3

In a separate mixing bowl combine almond flour, shredded coconut, sliced almonds, salt, and baking soda

Step 4

Fold dry ingredients into wet with a spatula

Step 5

Once fully combined, fold 1/2 cup of chocolate chips into the batter

Step 6

Scoop a heaping tablespoon of batter onto the lined baking sheet for each cookie – I use an ice cream scoop for this

Step 7

Leave a small amount of space between each cookies – you might need to do more than one batch

Step 8

Bake in the oven at 350F for 18 minutes or until they start to get golden brown on the outside

Step 9

Remove cookies from oven and allow to cool fully

Step 10

Melt coconut oil and chocolate chips together for topping

Step 11

Drizzle on top of each cookie and sprinkle with coconut while the chocolate is still warm

Step 12

Enjoy immediately or store at room temperature for up to 5 days