Kat Can Cook

0 In the bowl of a standing mixer, or with a handheld mixer, cream together the coconut oil and coconut sugar for 2 minutes.
1 Add the egg, yogurt and vanilla and mix with a spatula or wooden spoon to combine.
2 To the wet ingredients, add the almond flour, baking powder, baking soda, and salt.
3 Mix for 10-20 seconds until just combined.
4 Fold in the dark chocolate to incorporate.
5 Chill dough in the refrigerator for 30 minutes.
6 Preheat oven to 350 degrees F.
7 Line two baking sheets with parchment paper or silpat.
8 When ready to bake, scoop out cookies with an ice cream scoop or 2 Tablespoons about 3 inches apart.  
9 Bake for 12-15 minutes, rotating halfway, until lightly browned on the outside and just cooked through.  They will harden as they cool.
10 Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
11 Let finish cooling and enjoy!  These will keep for 3-5 days.