Chocolate Polka Dot Almond Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

3 cups almond flour
2 tablespoons ground flax
2 tablespoons brown rice flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup warm melted coconut oil
1/2 cup maple syrup
1 tablespoon vanilla extract
Chocolate
1 cup dark chocolate chunks or chips
1 tablespoon coconut oil
large crystal salt and almonds for tops 

Makes 20 cookies

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Instructions

1. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
2. Combine almond flour, flax, rice flour, salt and baking soda in a large bowl. Sift together and add in warm melted coconut oil, maple syrup and vanilla until the dough comes together.
3. Place tablespoon sized balls of dough on the cookie sheets, 20 cookies total. Gently press down cookies to flatten to about 1/2 inch (12 mm) thick and make a thumbprint in the center of each.
4. Bake cookies 15 minutes. Remove from oven and while still hot, reinforce the thumbprint in each cookie. 
Chocolate
5. While cookies cool, combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Stir to combine into a glossy smooth chocolate coating.
6. Pour about 1 tablespoon melted chocolate into each cookie center to fill the thumbprint. Add one almond in the middle and sprinkle large crystal salt on tops before chocolate sets. Store cookies in refrigerator.

Photos by Brian Byllesby

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