Preheat your Oven to 350°F. Line a large Baking Sheet with Parchment Paper and set aside.

In a large Mixing Bowl, whisk together the melted 3 tbsp melted coconut oil or melted unsalted butter, slightly cooled (or 3 tbsp melted coconut oil or melted unsalted butter, slightly cooled), ½ cup coconut sugar or lightly packed brown sugar, 1 egg room temperature, and 1 tsp vanilla extract pure until smooth and well combined, about 1 minute.

Add the 2 cups blanched almond flour fine, spooned and leveled — not almond meal, ¼ tsp baking soda, and ¼ tsp fine salt to the wet ingredients. Stir with a Rubber Spatula until a soft, slightly sticky dough forms. Fold in the ¾ cup chocolate chips semi-sweet or dairy-free; plus extra for topping.

Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.