Add the wet ingredients into a large mixing bowl and mix until combined.
Add the dry ingredients into a separate bowl and mix until combined.
Pour the dry ingredients (except for the chocolate chips) into the wet ingredients and mix until a dough is formed. It may be a little wet. Next stir in the chocolate chips.
Roll the dough into 12 little balls and place onto an ungreased cookie sheet. Alternatively, you can use an ice cream scooper to scoop the dough onto the cookie sheet. Please note that the dough will be a bit sticky / wet – that’s how it’s supposed to be!
Place in the oven and bake for 12 minutes.
Remove from the oven and place the cookie sheet on a wire rack to cool. Allow to cool completely before touching the cookies.
Use a spatula to remove the cookies from the cookie sheet once completely cooled.
The dough will be sticky – this is normal. If it’s way too wet and sticky you can add another tbsp of almond flour.
Keep the cookies stored in an airtight container in the refrigerator for up to one week.