No fancy name for this recipe, I’m just calling it what it is. These super chocolate cookies are ideal for Oreo lovers. They’re also fun to make because you can use cookie cutters. Who doesn’t love playing with cookie cutters? Oh and this recipe is easy. Because that’s how I roll.

Chocolate Short”bread” Cookies
1 3/4 cup almond meal
1/3 cup coconut flour
2 tablespoons arrowroot flour
2/3 cup dark cocoa powder
1 tablespoon coconut sugar
1/2 teaspoon salt
3 tablespoons ghee (melted)
2 eggs
1 tablespoon vanilla
1 tablespoon honey
Chocolate chips (optional)
Craisins (optional)

Start by preheating your oven to 450 degrees Fahrenheit. Next, prep a greased cookie sheet and line it with parchment paper. If you don’t have parchment paper, cut up a brown paper bag and you can use that if it doesn’t have any finish or dye.

In a food processor, or similar tool, toss in all your dry ingredients. Give it a good blend. Next into the bowl is the vanilla, honey, and ghee. Blend that together, then add the eggs. If your dough is all crumbly, that’s okay – it just means your room is a little cool for the ghee, but don’t worry because the heat of your hands will fix that.

Unplug your machine and remove any blades before continuing. Your going to grab a handful of the mixture and press out the dough. I find it works better using my hands to press out the dough. Press out to about a 1/4 inch thickness and, using your cookie cutters, cut into your chosen shapes. Place the cookies on the cookie sheet. If you want to add chocolate chips or craisins or anything else, just sprinkle them over the cookies and press firmly to ensure the added yummy bits stay in place. Cook them in the oven for 8-10 minutes. Let cool on a cookie rack. I know you want to taste them as soon as they’re done, but the flavor gets stronger as they cool.

Enjoy!!