In a small bowl add all dry ingredients. Use a whisk to blend until fully combined.
In a mixing bowl add your eggs, melted coconut oil, and vanilla. Blend on low until fully combined.
Once your wet mixture is combined, slowly start adding in the dry mixture. Blend until fully combined. It should be a sticky dough consistency.
Next fold in your fresh orange or clemontine zest, and chocolate chips. Put the mixture in the fridge for at least 90 minutes.
While your mixture is setting, chop your almonds into small chunks. Put them on baking sheet and bake for about 3-4 minutes at 325°. This brings out the flavor!
Once your dough has set, the last step is to fold in your toasted almonds.
Roll into one inch balls, and put on your non-stick baking sheet. (Or line with parchment paper.) Bake at 325° for 10-11 minutes. It should yield 18 cookies!
Once they're done baking, let sit for at least 5 minutes before enjoying!