Directions1.
Preheat your oven to 350°F or 175°C (350°F).
Line two large baking sheets with parchment paper.
In a large bowl, whisk together the dry : coconut flour, baking soda, sea salt, almond meal, cinnamon, and nutmeg.
In a separate medium bowl, use a hand mixer to cream the softened butter and stevia until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredient mixture to the wet , mixing on low speed until just combined. The dough will be thick. Gently fold in the dark chocolate chunks or chips.
Scoop rounded tablespoons of dough onto the prepared baking sheets, placing them about 2 inches apart.
Bake for 13-15 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheets for at least 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Do not overmix the dough once the dry are added.
Mix only until just combined to keep the cookies soft and prevent them from becoming dense.
