3 cups Almond Meal (I used Bob's Red Mill)
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Cinnamon
1/4 cup Coconut Oil
1/4 cup Maple Syrup
1 tsp Vanilla Extract
1 cup Dark Chocolate Chips
Preheat oven to 375 degrees. Line baking sheets with parchment paper (best invention ever) or silpat liner (which I gifted to myself).
Mix dry ingredients in small mixing bowl with wire whisk.
Whisk together coconut oil and maple syrup in a medium sized mixing bowl. Then add the eggs and mix. Finally add the vanilla extract. Pour the dry ingredients into the wet and whisk until incorporated. Add the chocolate chips.
Place rounded tablespoonfuls about 2 inches apart on a baking sheet. Press the cookie down with palm of your hand if you want them a little flatter. If not, they'll retain their shape. Bake for 15 minutes until golden brown.
These are best eaten right away (like all cookies) but will still be good for 2 days.