8 Ingredients
12 Servings
45 Minutes
Ingredients:
2 cups Almond Flour
1/2 tsp Baking Soda
1/4 cup Coconut Oil (melted, slightly cooled)
1/4 cup Maple Syrup
1/2 tsp Almond Extract
1/2 tsp Orange Extract
1/8 tsp Sea Salt
1/3 cup Dark Chocolate Chips
Directions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix together the almond flour, baking soda, coconut oil, maple syrup, almond extract, orange extract, and salt.
Portion the batter into balls roughly two tablespoons in size and place onto the baking sheet. Press down to slightly flatten. Leave at least three inches (8 cm) of room between each cookie.
Bake for 11 to 12 minutes or until golden. Let the cookies cool for about ten minutes.
Melt the chocolate in a double boiler or in 30-second intervals in the microwave.
Drizzle the chocolate onto the cookies and refrigerate for approximately 15 minutes or until the chocolate has hardened. Enjoy!
Notes: refrigerate in an airtight container for up to four days. They stay crunchy this way.
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