Chocolate Dipped Almond Cookies

Allergens

Contains dairy and nuts.

Ingredients

• 1 cup almond flour 1/2 cup coconut sugar 1/4 teaspoon sea salt 1/4 teaspoon baking soda 1/3 cup unsalted grass
• fed butter, softened 1 large egg, room temperature 1 teaspoon pure vanilla extract 6 ounces dark chocolate (70% or higher)

Instructions

1. In a medium bowl, whisk together almond flour, coconut sugar, sea salt, and baking soda. Set aside.
2. In a large bowl, cream the softened butter with a hand mixer until smooth. Add in egg and vanilla extract, beating until fully incorporated.
3. Gradually add dry ingredients into the wet ingredients, mixing until just combined. Cover dough and refrigerate for 30 minutes.
4. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. Roll tablespoon sized balls of dough onto prepared baking sheet, spaced two inches apart. Bake for 8 10 minutes or until edges are golden brown. Cool cookies on the pan.
6. Break dark chocolate into small pieces and microwave in a heat safe bowl in 20 second intervals, stirring after each, until melted and smooth. Dip half of each cookie into the chocolate, allowing excess to drip off before placing on parchment paper to set. Chill in refrigerator until chocolate is firm.
7. Serve and enjoy your Paleo Chocolate Dipped Almond Cookies.

Chef’s Insight

Allow the cookies to cool completely before dipping them in melted chocolate for cleaner lines and a more professional finish.

Notes

For a gluten-free option, ensure you use certified gluten-free almond flour.