Coconut Sugar-Chip Cookies

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix the Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, baking soda, and salt. Set aside.
Prepare the Wet Ingredients: In a separate bowl, whisk together the melted coconut oil (or butter), coconut sugar, egg, and vanilla extract until smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the coconut sugar chips.
Shape the Cookies: Scoop about 1 tablespoon of dough per cookie and roll into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently press them down to flatten slightly.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Coconut Sugar Chips: If you don’t have coconut sugar chips, you can chop a coconut sugar-based block or use finely diced dried fruit as a substitute.
Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
Make It Vegan: Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make the recipe vegan-friendly.
Texture Variations: For crunchier cookies, bake further for an additional 2–3 minutes, keeping a close eye to avoid over-browning.