dairy free, vegan chocolate chip cookies
In a medium mixing bowl, combine coconut oil and sugar. Mix well with a wooden spoon. Add in the egg and vanilla extract and mix until combined. Mix in baking soda and sea salt.
Add in almond flour, folding it in until just combined as not to over mix.
Fold in the chocolate. Cover with plastic wrap and refrigerate for 20-30 minutes. If you make the day before, just remove it from the fridge until it's soft enough to scoop.
Preheat oven to 350 degrees.
Line about 2 baking sheets with parchment paper. Using a cookie scoop, scoop balls of dough onto the baking sheets leaving some room in between.
Bake for 12-14 minutes or until edges begin to brown. Remove from the oven, sprinkle with flaky sea salt and let cool for about 5 minutes on the baking tray before transferring to wire rack to cool completely.