Ingredients

2 cups (200g) almond flour
½ teaspoons baking soda
¼ teaspoon kosher salt
6 tablespoons (120ml) raw honey
4 teaspoons (20g) coconut oil melted
2 teaspoons pure vanilla extract

OPTIONAL ADD-INS (PICK ONE):
½ cup semi-sweet chocolate chips
½ cup coconut flakes
½ cup quick oats

Directions

Preheat the oven to 350°F (175°C).

In a large bowl, mix together all the ingredients, except optional add-ins. The mixture should be thick and evenly moistened. (Note: If you think your batter is too crumbly, feel free to add a little bit more honey or coconut oil. The batter is quite forgiving.)

If using, stir in optional add-ins like chocolate chips.

Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat.

Flatten the cookie dough balls.

Bake for 8-10 minutes, or until golden brown.

The cookies will be quite fragile as they come out of the oven, so cool for about 5 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.