MAKES 48 COOKIES
Ingredients
• 2¼ cups almond flour
• ½ teaspoon salt
• 1 cup coconut oil, softened
• 1¼ cups palm sugar
• 2 large egg yolks
• 2 teaspoons vanilla extract
Preparation
1. Whisk flour and salt together in a medium bowl.
2. In a separate large bowl, beat the coconut oil and palm sugar together using an electric mixer on medium-high speed for about 30 seconds or until well combined. Beat in the egg yolks and vanilla until combined (about 30 seconds), scraping down the bowl and beaters as needed. Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
3. Transfer the dough to a clean counter and divide into two equal pieces. Roll each piece of dough into a six-inch-long log about two inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about two hours.
4. Twenty minutes before baking time, adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F. Line two baking sheets with parchment paper.
5. Working with one log at a time, slice the dough into quarter-inch-thick cookies. Lay the cookies on the prepared baking sheets, spaced about ¾ inch apart. Bake the cookies until edges begin to brown (12 to 15 minutes), switching and rotating baking sheets halfway through baking.
6. Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before serving.
