Almond flour forms the base of these cookies, giving them a rich, slightly nutty flavor and a tender, chewy bite that holds together beautifully once baked. Melted coconut oil and maple syrup add moisture and a subtle caramel note, while coconut sugar keeps the sweetness warm and deep rather than sharp. Dark chocolate chips get folded through generously, so every bite has pockets of melty, bittersweet richness. A sprinkle of flaky sea salt on top right out of the oven takes them from good to bakery-worthy, playing off the sweetness in the best way. These bake up thick and golden at the edges with soft, slightly underdone centers — exactly what you want in a chewy chocolate chip cookie. It's a great pick for a gluten free treat that doesn't feel like it's missing anything.
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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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