• Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper. Set aside.
• In a medium-size mixing bowl, whisk together almond flour and unsweetened cocoa powder.
• Make a well in the center and pour in melted coconut oil and maple syrup.
• Combine with a spatula until it forms a consistent chocolate cookie batter. The batter should hold together well, form a cookie dough ball, and be shiny and slightly oily.
• Place the cookie dough ball into the mixing bowl and refrigerate 20 minutes.
• Remove from the fridge and place the dough between 2 pieces of parchment paper.
• Press the top layer of parchment paper with your palm to stick to the dough and flatten the dough like a thick disc.
• Start rolling dough until it reaches your favorite shortbread thickness. I recommend a 5 mm (0.2 inches) thickness for the best texture. The thinner you get, the crispier they will be.
• Peel off the top parchment paper sheet, cut out the dough with a cookie cutter, then slide a flat tool under each cookie to lift them off the paper and transfer them to the prepared cookie sheet.
• Bake at 350 °F (180 °C) for 10 minutes. The cookies should be soft when out of the oven. Cool 4 minutes on the cookie sheet then gently transfer each cookie to a cooling rack. Use the same technique as before, sliding a flat tool (spatula/knife) under each cookie to gently transfer from cookie sheet to cooling rack.
• Cool for 10 more minutes or until it reaches room temperature before decorating.

Melted chocolate

• In a small saucepan, melt the chocolate chips with coconut oil, stirring constantly.
• Use a teaspoon to drizzle chocolate on top of each cookie.
• Add a pinch of sea salt or rainbow sprinkles on top if desired.
• Freeze the decorated cookies 3 minutes to quickly set the chocolate shell.

Storage

• Store the cookies for up to 1 week at room temperature in a cookie jar. If it is hot where you live, store them in the fridge to prevent the chocolate decoration from melting.
• You can freeze the cookies in silicone bags and defrost them the day before on a plate.