Preheat oven to 350ºF with the oven rack in the middle. Line a cookie sheet with parchment paper.
In a medium size mixing bowl, sift together the almond flour, cacao powder, baking powder and salt.
In a small size mixing bowl, whisk together the monk fruit, almond milk, egg, coconut oil and vanilla.
Pour the wet ingredients into the dry ingredients and stir to combine. Add in 1/3 cup chocolate chips to the cookie dough and stir to combine. Chill the cookie dough in the fridge for 30 minutes.
Use a medium size cookie scoop (or measure out 1.5 tablespoons of cookie dough) to place 12 cookies on the cookie sheet. Top the cookies with the remaining chocolate chips (3 chocolate chips per cookie), and sprinkle the tops with a pinch of flaky sea salt.
Bake for 12 minutes, or until the center of the cookies are puffed and the edges are set. Allow to cool for 20 minutes on the cookie sheet. Enjoy!
Will keep uncovered on the counter for at least 1-2 days, in an airtight container on the counter or in the pantry for at least a week, in an airtight container refrigerated for at least 2 weeks, or frozen for at least 6 months.
As always, lots of tips, FAQs and substitution info in the Recipe Notes below!