Gluten Free Chocolate Chip Matcha Cookies

Chocolate chip Matcha cookies
Ingredients

2 cups almond flour
1/3 cup softened coconut oil at room temperature or softened butter. I use refined coconut oil for a neutral taste*
1/2 cup coconut sugar or dark brown sugar
2 tablespoons SK matcha
2 tbsp maple syrup
1 egg at room temp
1 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt
1/3-1/2 cup dark chocolate chips

Directions
1. Whisk together the egg, sugar, oil, vanilla and maple syrup.
2. Mix in remaining ingredients until well combined.
3. Refrigerate the dough for 30-40 minutes.
4. Preheat oven to 350 F.
5. Line a sheet pan with parchment paper. Scoop 1-2 tbsp of dough and roll in between your palms. Place them about 2 inches apart.
6. Bake for or 10-12 minutes. Remove from oven and tap the pan a few time on the stove top or counter to flatten the cookies.
7. Let cool for 10 minutes.
8. Store in sealed container for up to 1 week. I like to refrigerate these, but counter top works great