Seriously the SOFTEST cookies I've ever had. They're so light and fluffy that I find myself reaching for one more.. and another one more..
Preheat the oven to 350 degrees.
Melt the coconut oil and set aside to let cool (KEY#2 you don't want to stir in the coco oil while it's too hot, but you also don't want to wait so long that it starts cooling and clumping.. no one wants clumpy oil cookies!!!)
Mix all dry ingredients in their own bowl (not chocolate chips), and all wet ingredients in their own bowl. Coco oil can be added last to the wet ingredients when it's cooled.
KEY #3: All wet ingredients need to be mixed so well that the wet ingredient bowl looks like a mix of light brownish slop. Next, mix your wet ingredients into your dry bowl. Do NOT overmix at this point. You want your wet and dry ingredients combined just enough that you don't see dry spots of almond flour.
Once you get to that point, fold in your chocolate chips. Place a spoonful of dough on a sprayed cookie sheet in a heaping mound. (The more of a skyscraper you make your dough mound, the fluffier it will be because it can't flatten out as much in the cooking process!) Then top with a little sprinkly of sea salt.
Bake at 350 for 15 minutes. When the cookies are done they will still feel pretty squishy on the insides, but the outer layer should be a little crisp and the bottom of the cookie slightly golden. ENJOY!