Kat Can Cook

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpat sheets. In a large bowl, whisk together the flour, baking powder, kosher salt, and coconut sugar. In a small bowl, whisk eggs, then stir to combine with the almond butter and vanilla. Add almond butter mixture to the dry ingredients and mix to combine. Fold in the dark chocolate chunks and distribute throughout. Using a 1 Tablespoon ice cream scoop or spoon, scoop the cookies out onto the sheets leaving a couple of inches between them. They won’t spread much, but they will a bit. Using your fingertips, flatten each cookie and smooth edges. Sprinkle each cookie with the flaky salt. Bake 10-12 minutes, they should still appear soft but hold their shape. Transfer to rack to cool.