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Chocolate Dipped & Chipped Cookies

  • Author: Kelsey


  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup ghee, melted and cooles
  • 1/2 cup coconut sugar
  • 3/4 cup + 1 tablespoon almond flour
  • 1/4 cup coconut flour
  • ¼ cup arrowroot
  • 1/2 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup of dark chocolate chips
  • ⅓ cup of dark chocolate chips (for topping)
  • Flakey sea salt, for sprinkling


  • Preheat oven to 350 degrees.
  • In a bowl combine egg, vanilla, ghee, coconut sugar, almond flour, coconut flour, arrowroot, baking soda and salt.  
  • Add in chocolate chips and fold them to evenly disperse.
  • Scoop into 12 balls and place them on a parchment paper or silicone mat lined baking sheet. Slightly flatten the balls then bake for 8-10 minutes.
  • Remove from oven and let cool completely (i throw them in the fridge after about 5 minutes to speed up this process)
  • Once the cookies are cooled, melt ⅓ cup chocolate in a bowl then dip the tops of the cookies in the chocolate and top with flakey sea salt and let cool again!