Dip your fingers in some water before pressing out the dough balls so they don’t stick.

Equipment Needed

Measuring cups and spoons, bowl, whisk, two parchment-lined baking sheets and a small scoop


Preheat the oven to 350°.

In a bowl, combine the eggs, coconut oil, vanilla, xylitol, cream of tartar, salt, baking soda and cocoa powder.

Whisk thoroughly. 

Add half of the almond flour.

Stir to incorporate, then add the other half of almond flour and continue to mix.

Roll (or scoop) the mixture into 15 balls and place them on two parchment lined baking sheets.

Press each ball down with your fingertips to create a disk.

Sprinkle each cookie with some flaky sea salt and bake in the oven for 15 to 18 minutes. 

Let cool completely before serving.

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