Grain Free Buckeye Cookies

Ingredients

• 3 tbsp coconut flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• Pinch of salt
• 1/3 cup ghee or coconut oil
• 1/2 cup coconut palm sugar (paleo) or Homemade Brown "Sugar" (low carb)
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp lemon juice or ACV
For the topping
• 1/2 cup almond butter, softened (use any nut butter)
• 2 oz dairy free chocolate for paleo (or stevia sweetened chocolate for low carb)
• 1 Tbsp coconut oil

Instructions

1. Preheat oven to 350 F.
2. In a medium bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
3. In a separate mixing bowl on medium speed, mix together the coconut oil and sweetener of choice.
4. Add the eggs and mix to thoroughly incorporate.
5. Add the vanilla and lemon juice and mix to combine.
6. Add the dry ingredients and mix to incorporate.
7. Using a small cookie scoop, scoop out the cookies onto a parchment paper lined baking sheet(s) leaving enough space between each cookie. (I did 8 cookies per pan--it makes 16 cookies).
8. Bake for 9-10 minutes.
9. Remove from the oven and let cool before frosting.
For the topping
10. Metled the chocolate and coconut oil in a double boiler and whisk until smooth.
11. Spread about about 2 tsp of almond butter on each cookie and drizzle with the melted chocolate.

Notes