Ingredients
- 1/2 cup + 6 tablespoons almond flour
- 1/4 cup arrowroot powder
- 1 tablespoon full fat coconut milk
- 1/2 tablespoon vanilla extract
- 4 tablespoons butter
- 1/4 cup chocolate chips
- raw almonds
Preparation
Step 1
line a baking sheet with parchment paper and preheat the oven to 350°F
in a medium bowl combine the almond flour and arrowroot powder
in a large bowl melt the chocolate chips in a double boiler
mix the butter, vanilla extract and coconut milk with the melted chocolate until smooth
fold in lightly and evenly the almond flour mixture with the chocolate to make a soft biscuit dough
spoon the dough into a piping bag fitted with a large star nozzle. Alternatively, you can use a ziploc bag and make a small cut on the corner of the bag.
pipe 15 cookies (about 2.5 inches each) on the baking sheet, then press an almond into the center of each cookie
bake for 10 minutes or until cookies are firm and starting to turn brown
cool for about 10 minutes on the baking sheet, then lift carefully on to a wire rack to cool completely. Store in an air tight container.