Low Carb Gluten Free Chocolate Chip Cookies

Directions

1. 1
   Preheat then oven to 375 degrees F. Coat a large baking sheet with spray or line with parchment paper.
2. 2
   Place the coconut oil, eggs, vanilla extract, and almond extract (if using) in a large mixing bowl, and beat with an electric mixer (or stir by hand) until smooth and creamy, 30 seconds to 1 minute.
3. 3
   In a medium bowl, whisk together the almond flour, stevia, baking soda, cinnamon, and salt. Beat the almond flour mixture into the wet ingredients until the dough comes together. Stir in a little over half of the chocolate chips, saving 1-2 tablespoons for adding to the top of the cookie.
4. 4
   Drop the cookie dough onto then prepared baking sheet by teaspoonfuls. Gently flatten cookies by pressing with a fork or spatula, if needed. My coconut oil was melted, so my cookies did not need to be pressed down. Press a few chocolate chips onto the top of each cookie.
5. 5
   Bake 10-12 minutes, until lightly browned.
6. 6
   Remove the cookies from then baking sheet and place on a wire rack to cool completely, then serve. Store in an airtight container on the countertop for up to 4 days.