Preheat oven to 350. Line a baking sheet with parchment paper. Chop up a bar of dark chocolate. I used Lily’s vegan chocolate bars (or use any dark chocolate chips). In a big bowl (I used a stand mixer bowl) add 3/4 cup coconut sugar, 1/2 cup almond butter (or nut butter of choice, I used Nutzo which is a mix of nuts and seeds for more nutrition), 1 egg, and 1 tsp vanilla extract. Mix. Then add 1 cup almond flour, 1/2-teaspoon baking soda, and a sprinkle of pink salt. Mix. Then add chocolate chips. Mix again. The dough will be very thick and gooey resembling the texture of nut butter.

Use a spoon to scoop out the dough and then roll it in your hands to make balls. It’s sticky and messy! Flatten each ball with the top of a spoon. Sprinkle more pink salt on top if you like salty. I generally prefer salty over sweet and this cookie is the perfect combo! Bake for 10 minutes. Done! Serve with warm coconut milk and some fresh mint.

IMPORTANT TIP: When they come out of the oven, wait for at least 5 minutes to let them set. When they first come out of the oven they won’t hold their shape because of all the melted nut butter in them. This is normal! Just wait to eat them until they’ve hardened a bit… I know, it’s hard. But they will be easy to remove from the sheet pan after 5 minutes of cooling.