Ingredients
Cookies
- 1 ½ cup almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
Toppings
- Dried Cherry
- Pecans
- Almonds
- Cashews
- Or any other toppings of your liking
For the chocolate dip
- About 1/2 cup of vegan chocolate chips
- 1 tablespoon coconut oil
Directions
- Mix almond flour, salt, baking soda, and cinnamon. Give it a quick mix.
- Add in vanilla, maple syrup, melted coconut oil, and combine.
- Form into 15-16 smaller cookie balls, place it in a baking tray lined with parchment paper or silicone liner.
- Press the cookie balls from the middle using the fingers or a small spoon.
- Optional, you can add dried cherries, pecans or almonds, etc. on top. Simply one piece into the middle.
- Bake the cookies at 320°F or 160°C for 15 minutes.
- Once cookies are cooled down, prepare the melted chocolate mixture.
- Heat a small pot in medium heat, add in the chocolate chips and coconut oil.
- Combine using a spatula. Every five seconds or so give it a mix.
- When the chocolate chips are 80% melted, turn off the heat, and vigorously continue mixing until everything is melted.
- If the chocolate dip is thick, add more coconut oil to get the desired consistency.
- Take the melted chocolate and dip the half or full cookie in. Double the melted chocolate amount to fully dip the cookies in chocolate.
- Place the chocolate-dipped cookies in a small tray and keep them in the freezer for 15-20 minutes or until the chocolate hardens.
- Enjoy!