• 2 cups blanched almond flour
  • 1/4 -1/2 cup maple syrup or monk fruit syrup
  • 1 teaspoon almond extract
  • 1 cup dark chocolate (I use Enjoy Life that is gluten, dairy and soy free)
  • 1 teaspoon coconut oil
  • Optional: can use lemon extract instead of almond.  Can sub almond flour for hazelnut flour if needed.


  • Add ingredients to a bowl and stir until a dough forms, use your hands if needed. You may need to add a tiny bit more almond flour or a tiny bit more maple syrup to get to the right consistency. It should be the same as any other cookie dough, not too sticky and not too dry.
  • Preheat oven to 250 degrees.  Wrap the dough in parchment paper or cling film and freeze for approximately 15 minutes.
  • Roll out dough in between two pieces of parchment paper the size of your baking sheet to about 1/4" thick. Remove top layer of parchment paper.  Cut out cookies with cookie cutter and remove excess dough in between shapes with a knife or tooth pick. To avoid dough from sticking to the cookie cutter, dunk it in water before you cut out the next one.  These cookies do not spread so the shape will stay.
  • Transfer the same parchment paper with cut-out cookies onto a baking sheet.  Repeat the rolling out and cutting out and placing on a second baking sheet until all dough is used up.
  • Bake cookies for 15-25 minutes depending on how thick you rolled them out. Keep an eye on them at the 15-minute mark. Almond flour burns easily.
  • In a double broiler at low to medium low heat, slowly melt the chocolate and coconut oil until fully melted and smooth.
  • Remove cookies from the oven and let cool completely.  Use a spoon to place a small dollop of chocolate or dip half the cookie in chocolate.  Refrigerate to harden.

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