Preheat your oven to 350ºF.
Line 2 baking sheets with parchment paper.
In a medium size bowl, add your dry ingredients and whisk to combine.
2 cups almond flour, 1/4 cup tapioca flour, 1 teaspoon baking powder
In the same bowl, pour in all the wet ingredients over the dry ingredients. Mix together until the batter is fully combined.
1/3 cup maple syrup, 1/4 cup unsweetened Original flavor Nutpods, 2 tablespoons coconut oil, 1 teaspoon vanilla extract
Add in the chocolate chips, and fold them in with a spatula until fully combined.
1/2 cup chocolate chips
Use a medium cookie scoop (or measure out 1.5 tablespoons) to divide up the cookie dough. Lightly press the cookie dough to flatten and form the shape of the cookie. I like to oil my fingers with a bit of coconut oil so my fingers don't stick to the cookie dough while pressing out.
I like to manually press in a few more chocolate chips on top of the flattened cookie dough before baking, this will make your cookies look so much prettier. Then, sprinkle with flaky sea salt.
flaky sea salt for topping (optional)
Bake for 13-15 minutes until the cookies are set and the edges are just starting to turn golden brown.
Remove from the oven and allow to cool. Enjoy warm or room temperature.
Leftover cookies will keep open to the air on the counter for at least 3 days, in an airtight container refrigerated for at least 2 weeks, or frozen for at least 1 year.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.