Paleo chocolate chip cookies

2 tablespoons solid coconut oil
3 tablespoons honey
1 large egg (or 1/4 cup applesauce)
1 teaspoon pure vanilla extract
2 cups almond flour or almond meal
1/2 teaspoon baking soda
1/4 teaspoon fine-grain sea salt
1/2 cup chopped dark chocolate (substitute with chopped dates for SCD)

1/2 cup chopped pecans

1/4 tsp orange rind

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.

Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.

In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in chocolate chips.
Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.

Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.

Cookies keep well in an airtight container at room temperature for 4-5 days.

Adapted from kitchentreaty