Directions
Prepare your station: Preheat your oven to 350°F (175°C).
Line two large cookie sheets with parchment paper for easy cleanup and set aside.
Combine dry : In a large mixing bowl, whisk together the almond flour, salt, and baking soda until thoroughly combined.
Mix in wet : Add the melted coconut oil, vanilla extract, and powdered erythritol to the dry mixture.
Stir with a spatula until a thick, cohesive dough begins to form.
Fold in the goodies: Gently fold the dark chocolate chips and chopped walnuts into the cookie dough until they are evenly distributed.
Scoop and shape: Using a tablespoon or small cookie scoop, place rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake to perfection: Place in the preheated oven and bake for 10–12 minutes, or until the edges are lightly golden brown. The centers will still appear soft.
Cool completely: Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. They are delicate when warm and will firm up as they cool.
Do not overbake! The cookies will look underdone in the center when you pull them out, but they will set and firm up perfectly as they cool on the pan.
Let the cookies cool completely on the baking sheet before moving them. Almond flour cookies are very fragile when warm and will fall apart easily.
