This recipe comes from Bobby and Desi from FlavCity. They are awesome. I follow them on Facebook, and they have so many great recipes. The first time I made these cookies, everyone loved them. I don't know why it took so long to make them again, but I'm glad I did. I forgot how good they are. They remind me A LOT of Milano cookies. They have a very similar taste and texture. Enjoy these simple and delicious cookies, and check out the FlavCity website link above for more delicious recipes!
Ingredients:
2 1/2 cups Almond Flour
3 TBS Tapioca or Arrowroot Flour/Starch
Pinch of Salt
5 TBS Maple Syrup
5 TBS butter, ghee, palm shortening, or SCT oil (softened to room temp. Not melted)
2 tsp Vanilla Extract
1 cup Dairy Free Chocolate Chips
Instructions:
Mix the almond flour, starch and salt together in a large bowl.
Add the softened butter, maple syrup, and vanilla. Use a fork to mix everything together.
Use your hands to squeeze the dough and bring it together.
Wrap in plastic and place in the fridge for at least 1 hour to chill.
Preheat oven to 325 degrees.
Take the chilled dough and place it between 2 pieces of parchment paper. You can sprinkle a little tapioca starch or arrowroot starch on the parchment paper so it doesn't stick.
Use your hands to flatten it and then a rolling pin to roll into a 1/4 inch thick.
Use a cookie cutter to cut out shapes and place on the parchment lined cookie sheet. Use a fork to gently poke a few holes in each cookie.
Bake for 18-20 minutes at 325 degrees, until the cookies take on a little bit of color.
Let the cookies cool completely. The almond flour needs time to dry out. This will make the cookie texture like shortbread.
Melt the chocolate chips over a double boiler, or you can melt in the microwave.
Microwave for 15 seconds at a time, until you can stir the chocolate chips and they melt.
Dip the cookies halfway in the chocolate. Let dry on the cookie sheet.
Store on counter in an air-tight container for 3 days.
Enjoy!!
Let dough chill in the fridge for at least an hour.
I used a combination of these two because I didn't have enough of the palm shortening.
We were on vacation when I made this batch. We didn't have a rolling pin so I improvised with a glass.
Once they come out of the oven, allow them to cool completely.
Once they are all dipped, allow them to set up. You can put them in the fridge if you want to.
If you have a little bit of chocolate left over, you can throw in some nuts. We had some walnuts, so we coated them and then placed them on a plate with plastic wrap. Put them in the fridge or freezer for a nice snack.
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