1/2 cup unsalted butter (can sub ghee to make it paleo)
1 cup semi-sweet chocolate chips
2/3 cup coconut sugar
1 cup blanched almond flour
3 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
flaked sea salt for sprinkling on top (optional)
Preheat oven to 350F.
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.
Add the coconut sugar and eggs to the bowl and whisk until combined.
Add the blanched almond flour, cocoa powder, baking powder, and salt. Whisk until combined.
Chill the cookie dough for 30 minutes.
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.
Bake for 10 minutes.
Remove the baking sheet from the oven and allow to sit for 15 minutes before transferring them to a cooling rack.
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.