• 1 cup blanched almond flour • 1/2 cup raw cocoa powder • 1/2 tsp baking soda • 1/4 tsp salt • 1/4 cup coconut oil, soft but solid • 1/4 cup smooth almond butter, creamy and stirred if needed • 1/4 cup pure maple syrup • 3 tbsp coconut sugar • 1 tsp pure vanilla extract • 1 egg or flax egg • 1 cup dark chocolate chips (Lily's, Enjoy Life, etc.) ICING: • heavy whipping cream or coconut cream for DF option • sweetener to taste (honey, coconut sugar, etc.) • mint extract

Preheat oven to 350.

Combine dry ingredients well in a bowl and set aside. With an electric hand mixer, cream together coconut oil, almond butter, maple syrup, and coconut sugar until smooth. Add in the vanilla and flax egg on medium speed, then stir in the dry ingredients until fully combined. Gently stir in the chocolate chips to evenly distribute.

Chill the dough in the fridge for 10 minutes.

Using a medium cookie scoop, scoop dough onto parchment-lined cookie sheet about 2" apart. Use a second baking sheet if necessary. Bake in the middle rack for 12-15 minutes or until cookies are set and tops are bumpy.

Allow to cool on the baking sheet 2 minutes, then carefully transfer to wire racks to cool completely. Enjoy!

ICING:
Combine ingredients in a bowl to taste and mix with handheld mixer until cream becomes firm.