Preheat oven to 325. Line a baking sheet with parchment.
In a glass mixing bowl, melt coconut oil in the microwave. Stir in monkfruit, water and vanilla.
Add flour, baking powder and salt. Mix well into a dough. If mixture is too sticky, add 1 tsp more almond flour. If too dry/crumbly, add 1 tsp water.
Fold in 2 Tbs chocolate chips (reserving 1-2 Tbs for topping)
Use a cookie scoop to form balls of dough. Roll smooth in your hands.
Flatten into 3” cookies (cookies will not spread) and top with leftover chocolate chips.
Bake for 12-15 minutes until edges are lightly golden and centers spring back when touched.
To store: stays fresh at room temp in an airtight container at room temp for about 4 days. Freeze in a bag for longer storage. Dough may also be frozen uncooked. Just add a couple of minutes to the bake time.
Copyright Emily Spain, Pretty Pies. Chewy Chocolate Chip Cookies (Keto, Paleo, Vegan) https://prettypies.com/chewy-chocolate-chip-cookies/ February 19, 2019