Ingredients

The following ingredients have 24 Servings
  • 2 cups blanched almond flour
  • 6 tablespoons salted butter, room temperature
  • 1/4 cup agave nectar
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate (melted for drizzling)
  • 1 tablespoon refined coconut oil

Instruction

  • In a large bowl, mix together the almond flour, butter, agave nectar, and vanilla.
  • Place the cookie dough in between two pieces of parchment paper and on top of a cutting board.
  • Use a rolling pin to roll it out into a flat 1/4 inch oval.
  • Keep the rolled dough on the cutting board, in between the two pieces of parchment paper and freeze it for 20 minutes.
  • While the cookie dough is chilling, preheat the oven to 350F.
  • Use a cookie cutter to cut 12 cookies from the dough and place them on a baking sheet lined with parchment paper. I found it easiest to use a butter knife to slide until the cut cookie and transfer it to the baking sheet. 
  • After the 12 cookies are cut, re-roll out the remaining dough between the 2 pieces of parchment paper and place back in the freezer to cut the second batch. 
  • Bake for 8 – 10 minutes until the edges are golden. I found 8 minutes and 30 seconds to be the sweet spot, so once it hits 8 minutes, keep an eye on them. You want the edges to be golden brown but the centers to still be a light shortbread color. 
  • Allow to cool on the pan for a few minutes before transferring to a cooling rack.
  • Melt the chocolate and coconut oil in a medium bowl and whisk until smooth. I melted it by putting it in the microwave for 1 minute and 30 seconds, stirring every 30 seconds. 
  • Dip the cookies in the melted chocolate and place on a piece of parchment paper. If needed, pop them in the fridge for 5 minutes to allow the chocolate to harden.