Chewy Almond Flour Chocolate Cookies

Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
In a large mixing bowl, whisk together coconut sugar, maple syrup, melted coconut oil, plant-based milk, and vanilla extract until smooth.
¼ cup coconut sugar, ¼ cup pure maple syrup, 2 tablespoons coconut oil, melted, 1 tablespoon dairy-free milk, 1 teaspoon pure vanilla extract
Sift in the almond flour, cocoa powder, baking soda, and sea salt. Stir with a wooden spoon or spatula until a thick cookie dough forms.
1 ½ cups fine blanched almond flour, ¼ cup natural cocoa powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
Gently fold in the dark chocolate chips, ensuring they are evenly distributed.
½ cup dark chocolate chips
Using a medium cookie scoop, drop 1-inch dough balls onto the prepared baking sheet, spacing them 2 inches apart. Gently press down to slightly flatten each cookie.
Bake for 10-12 minutes, or until the cookies have crispy edges and a soft center. Let them cool on the cookie sheet for 5 minutes, then transfer to a cooling rack.