Just like your favorite classic treat, but made gluten-free, dairy free, and refined sugar-free. All the comfort without the guilt!
Preheat then oven to 375 degrees F. Coat a large baking sheet with spray or line with parchment paper. 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.
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. Bake 10-12 minutes, until lightly browned. 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.
*Total Net Carbs - 1.4g *Tip - For a flavor twist and gooey, softer cookies, add 1 teaspoon sugar-free vanilla or caramel syrup to the batter, and bake 1 to 2 additional minutes.