Ingredients: 2 1/2 c Almond Flour, ½ c Bittersweet Chocolate Chips (Cuisine Camino), 1/4 c Cacao nibs, 1 tsp baking soda, ½  tsp sea salt,
2/3 c Maple Syrup, ¼ c Coconut oil, drop of Pure Vanilla Bean Extract, 1 egg.
Pre heat oven to 350 F. Mix all ingredients. Chill for an hour. Scoop batter to cookie size. Bake for 5 minutes then turn the cookies. Bake for another 3 minutes or until it’s done. Always check because they burn easily. Place on the rack to cool down. This is when they harden. After storing, the cookies may turn soft, to make them crispier, pre-heat oven to 350F and warm the cookies for about 3-5 minutes.