INGREDIENTS:
2 3/4 cups almond flour
1 1/2 teaspoons baking soda
1/2 cup unsweetened cacoa powder
1/4 cup coconut oil melted
1/4 cup almond butter or nut butter of choice
3/4 cup maple syrup
3/4 cup dairy-free chocolate chips
1/2 teaspoon sea salt
INSTRUCTIONS:
Preheat Electric Skillet to 325F.
In a medium bowl, mix together the almond flour, baking soda, cocoa powder, and sea salt.
Next, add the melted coconut oil, nut butter, and maple syrup, stirring together until well
incorporated.
Fold in the chocolate chips.
Refrigerate the dough for 30 minutes.
Using a cookie scoop or spoon, form 16 cookies, and drop them in the Electric Skillet —they won’t spread too much.
Bake for 10-14 minutes—do not over bake these, they are meant to be soft when they come out of the oven and will harden up just enough as they cool.
Remove from EOC.
Let cool and enjoy!