Baking Instructions

• Preheat the oven to 350°F and line a cookie sheet with parchment paper.
• In a bowl, whisk together the coconut flour, baking soda and salt. Set aside.
• In a large bowl, whisk together the room temperature melted butter and light brown sugar until thoroughly incorporated.
• Whisk in the eggs, one at a time.
• Whisk in the vanilla extract.
• Whisk in the coconut flour mixture until combined.
• With a spatula, stir to ensure there are no remaining pockets of flour.
• Fold in the chocolate chips.
• Let the dough sit at room temperature for 5-8 minutes to thicken the dough.
• Scoop the cookie dough with a cookie scoop and place on the lined cookie sheet, 2” apart. Place additional chocolate chips on the cookies for melty pools of chocolate when baking.
• Bake for 10-12 minutes, until the edges are golden brown and centers look set and have puffed up.
• Cool for 10 minutes before transferring to a cookie rack to cool completely. Sprinkle with flaky salt (optional).