Add all of the cookie ingredients to a large mixing bowl: almond flour, melted coconut oil, maple syrup, vanilla extract and salt.
1 cup almond flour, 2 tablespoons refined coconut oil, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, pinch salt
Using a wooden spoon, stir until a crumbly dough forms. Using your hands, shape the dough into a disc and wrap it in plastic wrap. Place in the freezer for 10-15 minutes to firm up.
Preheat the oven to 350℉ and line a baking tray with parchment paper.
Grab about 2 tablespoons of the dough and use your hands to roll it into a ball. Then, place the ball onto the baking tray and use the bottom of a glass to flatten the cookie. Alternatively, you can roll out the dough and use a round cookie cutter to cut circles out. Place the cookies on the prepared baking sheet. Use a straw to cut out the inner circle.
Bake the cookies for 8-10 minutes, or until they start to turn golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire cooling rack to finish cooling completely (keep the parchment-lined baking sheet, as we will use it when we coat the cookies in chocolate).
In a small bowl, melt the vegan chocolate chips and coconut oil in the microwave in 30 second increments until completely melted.
¾ cup vegan chocolate chips, 1 tablespoon refined coconut oil
Dip the bottom of the cookies into the chocolate, then place them back onto the parchment-lined baking sheet. Drizzle the tops of the cookies with chocolate (using a spoon or a ziplock bag cut in the corner).
Place the cookies in the fridge for about 10 minutes or until the chocolate sets. Enjoy!
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