Ingredients

The following ingredients have 4 Servings
  • 2 cups blanched almond flour
  • 2 tablespoons arrowroot powder
  • 1/2 teaspoon fine himalayan salt
  • 5 tablespoons butter (soften (or coconut oil for dairy free))
  • 2 large egg yolks (room temperature)
  • 3 tablespoons raw honey
  • 2 teaspoon vanilla extract
  • 2 tablespoons raw cacao powder
  • 1/4 cup semisweet mini chocolate chips

Instruction

  • Melt the chocolate chips in a bowl over simmering water (double boiler).
  • Mix together the almond flour, arrowroot powder and salt.
  • in a separate bowl, whisk the butter, eggs, honey and vanilla extract
  • With rubber spatula, gently mix dry and wet ingredients together to form a batter being careful not to over mix or the batter will get oily and dense.
  • Divide the batter into two equal size balls.
  • Add the melted chocolate and raw cacao powder to one half and mix to incorporate the chocolate into the batter.
  • Wrap each half of dough separately in plastic wrap and refrigerate for 1 hour. Alternatively, you can freeze the dough for 30 minutes.
  • Roll the vanilla dough into a 10-inch square between 2 pieces of parchment paper then remove the top sheet.
  • Repeat the process with the chocolate dough then flip the chocolate dough on top of the vanilla dough. Gently roll over the top with a rolling pin to make the doughs adhere.
  • Trim the edges of the dough with a knife then carefully roll the dough into a tight log. If you have trouble rolling the log, lift up the parchment paper and use it for leverage.
  • Freeze the dough for 30 minutes
  • Using a knife, cut chilled dough into ¼-inch thick cookies and transfer each piece to a cookie sheet lined with parchment paper.
  • Bake in a preheated oven to 325°F for about 10 minutes or until the top and edges start to turn brown.
  • Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack.