MAKES 48 Cokies
Ingredients
• 1⅓ cups almond flour
• ½ cup dry roasted and salted almonds
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 8 tablespoons coconut oil, softened
• ⅔ cup palm sugar
• ½ cup almond coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• 48 dark cacao nibs (Hershey’s Kiss shape)
Preparation
1. Adjust an oven rack to the middle position and heat the oven to 350°F. Line two baking sheets with parchment paper. Process ⅔ cup of the almond flour and almonds together into a coarse meal using a food processor (about 15 seconds). Transfer the mixture to a medium bowl and stir in the remaining ⅔ cup almond flour, baking soda, baking powder, and salt.
2. In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium-high speed until light and fluffy. Beat in the coconut oil, eggs, and vanilla until combined (about 30 seconds), scraping down the bowl and beaters as necessary.
3. Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). Cover the bowl and refrigerate 30 minutes, or until the dough is stiff.
4. Working with 1½ teaspoons at a time, roll the dough into balls and lay them on baking sheets, spaced about 1½ inches apart.
5. Bake the cookies, one sheet at a time, until just set and beginning to crack (9 to 11 minutes), rotating each baking sheet halfway through baking. Working quickly, remove the cookies from the oven and firmly press one cacao nib in the center of each. Continue to bake the cookies until lightly golden, about 2 minutes longer.
6. Let the cookies cool on the baking sheet for 10 minutes. Transfer to a wire rack completely (about two hours) before serving.
Making Dough Ahead
The bowl of cookie dough can be wrapped tightly with plastic wrap and refrigerated for up to two days. When ready to use, allow the dough to come to room temperature, then portion and bake as directed. The dough can also be shaped into balls and frozen on a cookie sheet. When they are frozen solid, transfer them to a large freezer bag. To bake, arrange the frozen cookies (do not thaw) on large parchment-lined baking sheets and bake as directed, increasing the baking time to 11 to 16 minutes before pressing the cacao nibs into the centers.
