Preheat the oven to 350° F. Line an 8x8-inch square pan with parchment paper, leaving a slight overhang on two sides. Set aside.

In a large mixing bowl, cream together the unsalted butter and coconut sugar until smooth. Mix in eggs one at a time until fully incorporated into the batter. Mix in vanilla extract.

Add the almond flour, Chai Bliss, baking powder, and salt and mix until just combined. Be careful not to overmix.

Carefully fold in the chocolate chips.

Transfer the cookie batter into the prepared square pan and spread it evenly.

Bake for about 20–25 minutes, until golden brown and a toothpick inserted into the center comes out clean.

Let it cool for 15 minutes before slicing into eight squares. Store leftovers in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.