Menu
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, blend the almond butter, brown sugar, egg and vanilla until well combined.
3. With a 3 Tbsp. portion scoop, dish out balls of dough onto the baking sheet with about 2 inches between cookies.
4. Using a fork dipped in almond flour, press the tines in a cross pattern on top of the cookies.
5. Bake for 10-12 minutes or until the bottom edges just start to brown.
6. Remove from the oven and cool on the baking sheet.
7. In a small, microwave safe bowl, combine the chocolate chips and shortening.
8. Microwave in 30 second increments, stirring each time, until melted and smooth.
9. Dip half of each cookie in the chocolate, place back on the parchment paper then sprinkle with coarse salt.
10. Place the whole tray in the refrigerator to set.
