MINI LEVAIN-BAKERY INSPIRED CHOCOLATE CHIP COOKIES (but gluten-free & dairy-free yoooo) !!!!!

Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. In a medium bowl, cream together the beaten eggs, coconut oil, maple syrup, and vanilla extract. Mix until smooth. Add in the coconut sugar and mix again until it is well incorporated. In a separate bowl, whisk the almond flour, baking soda, and salt together. Combine the wet and dry ingredients. Fold in chocolate chips (I don’t measure this to be honest, only with my heart). Form into 12-14 cookies. Bake for 25 minutes or until the edges of the cookies are golden brown. Let cool slightly before enjoying.