For the cookie
- 1 cup almond flour
- 1 tbsp arrowroot starch
- 1/4 tsp baking soda
- 3 tbsp maple syrup
- 2 tbsp coconut oil, softened
- 1/2 tsp vanilla extract
- 16 tsp almond butter
For the chocolate coating
- 1/2 cup dairy-free chocolate chips
- 2 tsp coconut oil
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- Using a large bowl, combine the almond flour, arrowroot starch, and baking soda. Add the coconut oil, maple syrup, and vanilla extract and stir until a dough forms.
- Use a small cookie scoop or your hands to scoop 8 small cookies. Roll into balls and lightly flatten on the baking sheet.
- Transfer to the oven and bake for 15 minutes or until golden brown and cooked through. Allow to cool on a cooling rack.
- Add about a spoonful (about 2 tsp worth) of almond butter to the top of each cookie. Use the spoon or your fingers or press the almond butter down so it’s smooth. Place in the fridge.
- While the cookies chill, melt the chocolate chips and coconut oil with your preferred method (either in the microwave, or a double boiler) until smooth and liquid.
- Prepare a plate lined with parchment paper. Carefully dip each cookie into the chocolate, using a fork to allow the excess chocolate to drip off. Set the cookies on the plate and transfer to the fridge to allow the chocolate to harden. Enjoy the cookies chilled!
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 cookies
- Calories: 210
- Fat: 12.9g
- Carbohydrates: 10.5g
- Fiber: 1.6g
- Protein: 4.2g