Almond Flour Shortbread Cookies

Ingredients

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Cookie:

• 2 1/2c almond flour

• 4 tbsp butter, melted

• 1/4c maple syrup

• 1 tsp almond extract

• ⅛ tsp salt

Chocolate Layer:

• 1/2c dark chocolate chips (I used the brand, Lily’s: Non GMO & GF)

• 1 tsp coconut oil 

• Nuts (I used pecans but you can use any type of nuts- optional) 

Instructions

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• Place all ingredients in a medium- sized pan & mix. When all ingredients are mixed well use your hands to form the dough into a log (about 1.5 inches in diameter)

• Roll your shortbread log into a piece of plastic wrap & place in the refrigerator for at least 15 minutes

• While your shortbread log is in the fridge, preheat oven to 350 & spray a baking sheet with coconut oil spray or cover with parchment paper

• Remove your shortbread log from the refrigerator and slice into ¼ thick rounds. Repeat until you have cut through the whole log

• Bake until bottom is light golden color, remove from oven & let cool

• In a small bowl or sauce pan combine chocolate chips & coconut oil then melt in the microwave or stove

• Dip the edge of the cookie in the melted chocolate & place on cool surface (cookie sheet, plate, wax paper)

• Sprinkle your choice of chopped nuts on warm chocolate (optional)

• Once the chocolate hardens it’s time to enjoy!