Mix together using a hand mixer, the dough will be very thick.
Scoop balls of dough onto a lightly greased cookie sheet, leaving space in between since the dough will melt down. I like using my #40 scoop which measures out at 1-1/2 tablespoons dough.
Bake for 10 minutes.
Allow to cool about 30 minutes on the cookie sheet, if you move them immediately they may fall apart.
Remove from cookie sheet to a cookie rack to allow the cookies to cool completely.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2016/07/chocolate-almond-flour-cookies/