Levain Bakery Inspired Chocolate Chip Cookies

Ingredients:

• 2 eggs room temperature

• 1/4 cup coconut oil softened

• 1/4 cup sugar-free maple syrup or pure maple syrup

• 1 teaspoon vanilla extract

• 1/2 cup compliant sugar

• 2 1/4 cups blanched almond flour

• 1 teaspoon baking soda

• pinch salt

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

Utensils:

• 2 large mixing bowls

• whisk

• mixing spatula

• ice cream scoop

• large baking sheet

• parchment paper

Instructions:

1. prepare ingredients

2. preheat the oven to 350°F

3. line a large baking sheet with parchment paper and spray with coconut oil and set aside

4. get a large mixing bowl and add 2 eggs

5. add 1/4 cup of softened coconut oil to the bowl

6. add 1/4 cup of syrup to the bowl

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

8. add 1/2 cup of sugar and whisk again until fully mixed and set aside

9. get a second large mixing bowl and add 2 1/2 cups of blanched almond flour

10. add 1 tsp of baking soda to the bowl

11. add a pinch of salt to the bowl and whisk together until well distributed

12. pour 1/2 of the dry ingredients into the wet ingredients and whisk together until incorporated then add the second 1/2 and mix together with the whisk or spatula until everything is mixed

13. add 1/2 cup of chocolate chips to the bowl and fold together until evenly distributed

14. use an ice cream scoop to scoop 6 large mounds of dough onto the prepared baking sheet; make sure you evenly space them apart

15. slightly press down on the 6 mounds; do not flatten them too much because you want them to be mounded

16. place cookies in the oven at 350°F for 20-25 minutes or until the edges are golden brown

17. remove cookies from oven and allow them to cool for 10-15 minutes before moving

Keep cookies in an airtight container on the counter or in the fridge or freezer to make them last longer.