Chocolate Shape Cookies

My sons and I created this cookie recipe during quarantine. They are simple but delicious and fun to make! The best part is they are super good for you: grain & gluten free, egg free, refined sugar free and dairy free! 

You can use any cookie cutter you like but just do the cutting AFTER your bake them! This is a very fragile dough so cutting before you bake doesn't work.


INGREDIENTS:
• 3 1\4 cups almond flour, blanched
• 3/4 cup unsweetened cacao powder
• 1/4 cup coconut sugar
• 3/4 cup maple syrup
• 2/3 cup melted coconut oil
• 1 tsp vanilla extract
Directions:
1) Preheat oven to 350F°. Line a cookie sheet with parchment paper. Set aside.
2) In a medium size bowl, whisk together almond flour, unsweetened cacao powder & coconut sugar.
3) Pour in melted coconut oil, maple syrup & vanilla.
4) Combine with a large spoon until it forms a thick cookie batter. It should hold together well, be able to form a cookie dough ball, be shiny and oily.
5) Place the bowl into the refrigerator for 20 minutes.
6) Remove from the fridge, scoop out dough, about 2 Tbsp size and roll into a ball. Flatten with your palm into a small round circle. I put 9 on a sheet pan.
7) Bake for 10 minutes. Remove from the oven and if desired, immediately cut out a shape with a cookie cutter. I found it easier to do while hot right from the oven then while raw.
8) Allow to cool for 5 min then transfer to cooling rack. Repeat until dough is all gone. Makes about 2 dozen cookies.
9) To make the glaze : add 1 cup of powdered sugar to a couple tablespoons of milk and whisk until smooth. Frost once all the cookies are cool & top with sprinkles.