Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
In a mixing bowl, combine the refined coconut oil and coconut sugar. Using a mixer, cream them together until the mixture is light and fluffy.
Beat in the egg (or flax egg) and vanilla extract until well combined. This adds moisture and flavor to your cookie batter.
In another bowl, whisk together the blanched almond flour, baking soda, and kosher salt. This step ensures that your dry ingredients are evenly distributed.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep your cookies tender.
Gently fold in the chopped bittersweet chocolate. If you want to add more chocolate on top, reserve some for later.
Using a cookie scoop, place dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, press extra chocolate pieces on top of each cookie. Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
Bake for 10-12 minutes, or until the edges are golden but the center remains soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
