Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, combine the Instant Pudding Mix with the almond flour and baking powder.

In a separate larger bowl, whisk together the egg, melted ghee, maple syrup and vanilla extract.

Add the dry ingredients to the wet and mix until well-combined. Stir in chocolate chips.

Drop the cookie dough by rounded spoonfuls onto the lined baking sheet, then flatten slightly.

Bake for 14-16 minutes or until golden brown. Makes 14-18 cookies.