2 cups almond flour 1/4 cup unsweetened shredded coconut 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup brown sugar 1/3 cup maple syrup 1/4 cup smooth almond butter (we used unsweetened) 1 teaspoon vanilla extract 1/2 teaspoon almond extract (optional) 1/3 cup finely chopped almonds 1/3 cup mini chocolate chips
In a mixing bowl, stir together almond flour, shredded coconut, cinnamon, baking soda, and salt.
In a smaller mixing bowl, whisk together brown sugar, maple syrup, almond butter, vanilla extract, and almond extract until smooth.
Add wet mixture to dry mixture and stir until well incorporated, then stir in chocolate chips and chopped almonds.
Using a cookie scoop, portion cookie dough into balls, then transfer to baking sheet. Use a measuring cup to flatten the cookies.
Bake for 12-14 minutes at 350˚F / 180˚C, until lightly browned, then remove from oven and let cool.