Low FODMAP Chocolate Dipped Sugar Cookies

2 tbsp Coconut Oil
2 tbsp Maple Syrup
.5 tsp Vanilla Extract
.5 tsp Cinnamon, ground
1 dash Salt
.625 cup Almonds, ground (by RHENRIE)
0.375 cup Bob's Red Mill Tapioca Starch (by IAMDIOSA)
1 serving liquid stevia (5 drops) (by GOODHEALTH08)
4 tbsp Pascha Unsweetened 100% Cacao Baking Chips

Lightly whip the butter or coconut oil in a mixing bowl until creamy and fluffy. Add maple syrup, vanilla, cinnamon, and salt, and mix to combine into a uniform mixture. Add in all remaining cookie ingredients and stir to combine with a wooden spoon. Then use your hands to knead the dough for a bit until it forms into a smooth and uniform ball {and stops being sticky}. {Note: if for any reason it’s still too sticky even after you’ve been kneading for a while, simply add a tiny bot more flour and starch — about a tbsp at a time — and keep kneading a little longer.}

Either roll out dough and cookie cut, or roll into little cookie dough balls. Allow the cookies to chill for about 10 minutes.

preheat the oven to 350F. Line a baking tray with some parchment paper. Once cookies are chilled transfer the cut-out cookies onto the baking tray. Bake for approximately 6 minutes {note: if using larger cookie cutters the baking time will be a few minutes longer}. Remove from oven and allow the cookies to cool on a rack. {Note: they will seem a little soft to the touch, but will harden up once they cook}.

Melt the chocolate bar or chocolate chips using your preferred method {double boiler or microwave on 30 second bursts}. Once the cookies are completely cooled, dip each cookie top into the melted chocolate {allowing any excess chocolate to drip off, especially off the back of the cookie}. Place on a tray lined with parchment or a rack and freeze for a few mins for the chocolate to set. Enjoy!

Serving Size: Makes appr 36 cookies (depending how large you make them)

Number of Servings: 36

Recipe submitted by SparkPeople user BEKIS38.