Have you noticed that I have a sweet tooth? There’s no point in trying to deny it…the overabundance of dessert recipes posted here makes that fact pretty obvious! Maybe you can relate
½ cup coconut oil
½ cup palm shortening
1 cup coconut palm sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
⅛ teaspoon sea salt
3 egg yolks
½ teaspoon vanilla extract
1 cup blanched almond flour
¼ cup coconut flour
2 tablespoons arrowroot starch
5 ounces dark chocolate, 72% cocoa
In a large mixing bowl beat the coconut oil and palm shortening with an electric mixer on high speed for 30 seconds. Add coconut palm sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg yolks and vanilla until combined. Beat in the almond flour, coconut flour and starch. Chill the dough in the fridge for 15 minutes.
Shape dough into 1-inch balls. Place 2 inches apart on a lightly greased cookie sheet. Press the balls to flatten slightly. Bake in a 300 degree oven about 15 minutes until sides are set. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Cover a plate with wax paper and arrange the cooled cookies in a single layer.
Melt the chocolate over very low heat, stirring constantly — or use a double boiler.
Drizzle the melted chocolate on half of each cookie. Chill for 20 minutes in the fridge to firm the chocolate. Store the cookies in the freezer.