Combine all ingredients, except almond flour and chocolate chips. Mix well.

Add in the almond flour, 1/2 cup at a time. Sometimes you won’t need the full amount so start slow! It should be a thick batter, but not too sticky/wet.

Fold in the chocolate chips (I like to roughly chop them first) and a little flaky sea salt if you have it.

Roll into bites or keep as edible cookie dough that you can eat with a spoon!

Can be frozen up to 2 months.