Preheat oven to 350F.

Line a baking sheet with parchment paper or silicone baking mat

Combine ingredients in a large mixing bowl and stir until combined and a thick dough formed.

Scoop about 1 tablespoons of cookie dough and roll it into a ball using your hands. Place the balls on baking sheet, spaced out.

Flatten the dough balls into an approximate 2” diameter with the back of a glass or a fork.

Bake for approximately 12 minutes, or until edges turning golden brown.

Remove from the oven, let cook on baking sheet for 2 minutes. The transfer to a tray lined with paper towel for the remainder of the cooling and to help absorb any excess almond oils.

Optional chocolate drizzle: After cookies have cooled, heat chocolate chips and coconut oil in small microwave-safe bowl. Heat for 30 seconds and then stir. Return to microwave and heat in 10 second increments, stirring between, until smooth and glossy. Using spoon, drizzle onto cooled cookies. Place try in the fridge for 5 minutes to help set.