Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream the butter and sweetener: In a large mixing bowl, cream together the softened butter and monk fruit sweetener until light and fluffy.

Add wet ingredients: Mix in the mashed bananas, yogurt, and vanilla extract until well combined.

Mix the dry ingredients: In a separate bowl, whisk together the almond flour, Zen Basil Seeds, baking soda, and sea salt.

Combine: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.

Fold in the chocolate chips: Gently fold the dark chocolate chips into the dough until evenly distributed.

Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Add flaky salt: If desired, sprinkle a small pinch of flaky sea salt on top of each cookie.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.

Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies will have the perfect balance of flavors and textures, with the chocolate chips nicely folded in for a rich, chocolaty bite in every cookie!