Passover cookies that tastes good could be a challenge at times, but not this time!

Easy to prepare, slightly chewy in a good way, and definitely don’t feel like traditional passover cookies. enjoy!

Ingredients

2 cups almond flour

1/4 cup pure maple syrup

1/4 cup coconut oil, melted

1/4 teaspoon cinnamon

1 lemon, zest only

Glaze

1/2 cup chocolate chips

1 teaspoon coconut oil

roasted pistachios, chopped

Directions

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a mixing bowl, combine almond flour, maple syrup, melted coconut oil, cinnamon, and lemon zest. Use a spatula to mix initially, then get your hands in and combine everything into a soft dough ball.

Place the dough ball between two sheets of parchment paper. Roll out the dough evenly with a rolling pin to a thickness of about 1/8 inch.

Cut out circles using a cookie cutter and place them on the baking sheet.

Bake for 8-10 minutes, or until the edges are golden brown.

Let the cookies cool completely on a wire rack.

While the cookies cool, melt the chocolate chips with coconut oil in a glass bowl. Use the microwave in short bursts of 15 seconds at a time, stirring well after each pulse. Continue until the chocolate is smooth and melted.

Dip half of each cooled cookie into the melted chocolate.

Immediately roll the chocolate-dipped side of the cookie in the chopped pistachios.

Place the decorated cookies back on the baking sheet and let the chocolate harden completely.

Store the cookies in an airtight container at room temperature.

Almond Flour Cookies Glazed With Chocolate And Pistachio