Categories: Cookies

Ingredients

• 2/3 cup PLUS 2 Tbsp. refined coconut oil, at room temperature
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1/4 tsp. salt
• 2/3 cup almond meal
• 1 cup all-purpose flour
• 1/2 cup cacao nibs

Directions

1. In the bowl of a stand mixer fitted with a paddle attachment, or in a mixing bowl using a hand mixer, beat together the coconut oil, sugar, vanilla extract, almond extract and salt until well combined, 1 to 2 minutes.

2. By hand, stir in the almond meal and flour until thoroughly incorporated. Use your hands if needed to knead the ingredients, still in the bowl, together to form a uniform dough. Stir or knead in the cacao nibs.

3. Form the dough into a log approximately 2 inches in diameter, and roll in a sheet of plastic wrap (the dough will be crumbly, and the plastic wrap will keep each cook in place as it is sliced). If the dough is too soft to slice, refrigerate the log to firm it up, 10 to 15 minutes.

4. Heat oven to 350 degrees.

5. Cut the log, still in the plastic wrap to support the dough, crosswise (rotate the log one quarter-turn in between slices to keep the round shape of the coo9kies as they are sliced) into slices 1/4 inch thick. Remove any pieces of plastic wrap and space the slices 1/2 to 2 inches apart on parchment-lined baking sheets.

6. Bake the cookies until set and very lightly colored, 16 to 20 minutes, rotating the cookies halfway thorough for even baking.

7. Place the baking sheets on a rack and cool the cookies completely.

8. makes about 18 cookies

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