Instructions

1. In a bowl, combine the almond flour, cocoa powder, baking powder, and salt.
2. Melt the coconut oil together with chocolate in a microwave or on the stove top.
3. Add the maple syrup and vanilla extract to the chocolate and mix to combine. The mixture should be slightly above the room temperature to keep the coconut oil liquid but not too warm.
4. Add the chocolate mixture and beaten eggs to the dry ingredients and mix until smooth.
5. Cover the bowl and place in the freezer until the dough is firm, for about 30-40 minutes. The time needed will depend on the temperature of the dough.
6. Preheat the oven to 350F. Line a baking sheet with a parchment paper.
7. Once the dough is firm, measure even amounts of dough about one tablespoon in size and roll it in your hands to form balls. Place on a baking sheet 1.5 inches apart.
8. Bake in the oven for 15 to 20 minutes or until the cookies slightly crack on top. Remove the baking sheet to a rack. At this point, cookies might look undercooked. Just leave them on the baking sheet until they firm up a bit, for about 30 minutes, then transfer the cookies to a rack.
9. Gently remove cookies from the parchment paper. Store in an airtight container in the fridge for about 1 week.