Preheat oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Set aside.
In a medium mixing bowl, add eggs, sugar, vanilla extract, baking soda and salt. Beat with an electric mixer until well combined, about 3 minutes.
Add coconut oil and beat a bit more to incorporate. Add almond flour and using a spatula (mixer in the beginning and then spatula at the end), mix until the dough forms. Add chocolate chips and give a few more stirs to incorporate.
Using small cookie dough scoop, place small balls of dough on a baking sheet pressing with your hands to flatten them a bit. Leave about 2″ between the cookies – cookies spread a bit but not much.
For more soft baked with a bit of chew outside almond flour chocolate chip cookies, bake at 350 degrees F for 20-23 minutes. For more crunchy on the outside but still chewy inside almond flour chocolate chip cookies, bake at 375 degrees F for 15 ish minutes.
Remove from the oven and let cool for 10 minutes before removing onto cooling rack to cool a bit more.
Store: Keep in a cool dry place uncovered or in a container with some ventilation. If you put them into covered container they soften.
Freeze: In an airtight container for up to 3 months.
★ Did you make this recipe? Please give it a star rating in the comments.