Chocolate Covered Cookies
Adapted from Danny Seo
Ingredients
1 cup almond flour
2 tbsp cocoa powder
1 pinch sea salt
2 tbsp coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract
1 cup unsweetened dark chocolate chips
Instructions
Preheat oven to 350 F.
Add almond flour, cocoa powder and salt in a medium bowl and stir to combine.
Fold in melted coconut oil, maple syrup and vanilla extract until evenly incorporated.
Allow batter to rest for 15 minutes in the refrigerator.
Line a baking tray with parchment paper or use a silicon mold to achieve even sized medallions.
Roll 1 tablespoon of cookie batter between palms of hands to form a ball and place on sheet tray. Press to flatten into approximately a 1/8-inch thick disc.
Bake for 10/12 minutes, and cool slightly before removing cookies off of the baking tray. The cookies need to be firm, not spongy.
Melt half the chocolate chips over a double boiler. Take off heat and fold in remainder of chocolate to temper the mixture.
Use a fork to dip cookies in chocolate and place them back on the parchment-lined baking tray.
Refrigerate cookies for 15 minutes to set chocolate coating.
