Chocolate Chip Cookies

Ingredients:

• 1 egg room temperature

• 1/2 cup compliant sugar

• 1/3 cup coconut oil melted

• 1 teaspoon vanilla extract

• 1 1/2 cups blanched almond flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup Lilly's semi-sweet chocolate baking chips or dark chocolate baking chips

Utensils:

• mixing bowl

• whisk

• large baking sheet

• parchment paper

• whisk

• mixing spatula

• medium cookie scoop

Instructions:

1. preheat the oven to 325°F

2. line a large baking sheet with parchment paper and set aside

3. prepare ingredients

4. get a mixing bowl and add 1 room temperature egg

5. add 1/2 cup of sugar to the bowl and whisk together until smooth

6. add 1/3 cup of melted coconut oil to the bowl

7. add 1 tsp of vanilla extract to the bowl and whisk together until completely mixed

8. add 1 1/2 cups of blanched almond flour to the bowl

9. add 1/2 teaspoon of baking soda to the bowl

10. add 1/4 teaspoon of salt to the bowl and mix together with the mixing spatula until a dough forms

11. add 1/2 cup of chocolate chips to the bowl and fold together until they have been evenly distributed

12. use a medium cookie scoop to scoop out 16 dough balls evenly onto the prepared baking sheet

13. with the heel of your hand, press each cookie ball down to flatten a bit since the cookies don't spread much

14. place cookies in the oven at 325°F for 10-12 minutes or until set in the center and light brown around the edges

15. remove cookies from the oven and allow them to cool on the baking sheet for about 20 minutes before moving; the cookies will be extremely soft before they have the chance to cool

Store leftovers in an airtight container at room temperature or in the fridge to last longer.