These cookies bake up thick and satisfyingly chewy, thanks to a simple almond flour base that skips traditional wheat flour entirely and gives the crumb a naturally rich, slightly nutty flavor. Melted coconut oil and maple syrup keep the dough tender and add a subtle caramel note that pairs beautifully with pockets of dark chocolate in every bite. A touch of coconut sugar deepens the sweetness without being cloying, and a sprinkle of flaky sea salt on top right out of the oven balances it all out. The dough comes together in one bowl and presses easily into thick rounds that hold their shape in the oven, so you get that coveted golden-edged, soft-centered cookie every time. This is a great pick for an egg free treat that still feels indulgent, whether you're baking for a crowd or just craving something sweet with your coffee.
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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, baking soda, coconut sugar, and fine sea salt until evenly combined with no lumps.
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