It’s time for the holiday season already & these allergy friendly cookies are a great go-to for sharing with friends & family!
Be on the look out for more healthier & refined sugar-free recipe options for the upcoming Thanksgiving & Christmas season!
What you’ll need:
1 1/2 cups almond flour
3 tablespoons dairy-free butter (or raw butter)
3 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup dairy-free chocolate
1 tablespoon coconut oil
Preheat oven to 350°F.
Add shortbread layer ingredients together in a medium sized bowl. Mix together until dough forms. Form dough into ball shape & wrap tightly in plastic wrap & place in the fridge for 1 hour.
Once chilled, place dough on parchment paper & add another sheet on top. Roll our dough into large rectangle until the dough is about 1/4in thick. Use a cookie cutter or glass to cut out cookies until the dough is used up.
Place cookies on prepared cookie sheet & bake for 11-14 minutes until edges begin to turn golden brown. Once baked, let cool.
While cooling, heat up chocolate layer ingredients in the microwave or a double boiler.
Dip the bottom of the cookies in chocolate, then drizzle the tops of the cookies with remaining chocolate. Place cookies in the fridge to harden.
Once chocolate has hardened, serve & enjoy.