~ makes 18; Paleo option, dairy-free, gluten-free, and vegan

- 2 cups blanched almond flour

- ½ cup coconut flour

- ½ cup arrowroot flour

*or alternatively you can use 3 cups gluten-free all-purpose flour mix like Bob’s Red Mill or Pamela’s Baking Mix

- ⅔ cup unsweetened cocoa powder

- ½ cup coconut sugar

- ¾ teaspoon sea salt

- ¾ cup + 2 TBSPs melted coconut oil

- ¾ cup unsweetened applesauce

- ½ cup dark chocolate chips (dairy-free version if desired), melted

- 1 TBSP almond extract

- ⅓ cup + 2 TBSPs dark chocolate chips

- ¼ cup slivered almonds (for topping)

- sea salt (for topping)

     Preheat the oven to 350 degrees F.

     Combine the flours (or just the gluten-free flour mix) with the unsweetened cocoa powder, coconut sugar, and sea salt in a large mixing bowl. Stir to combine. Next place the coconut oil and ½ cup chocolate chips into a microwave safe bowl or large glass measuring cup, heat in the microwave for 1 minute, stir and heat for another 30 seconds or until the chocolate is melted but not super hot. Add the applesauce and almond extract to the melted oil and chocolate. Stir to combine. Pour the wet mixture into the dry ingredients and stir together. Add the ⅓ cup + 2 TBSPs of chocolate chips to the batter and stir until they are evenly distributed.

     Using a cookie scoop and you hands, roll the batter into 1 ½ -2 TBSPs sized balls, flatten slightly on a parchment lined cookie sheet/baking pan using you fingers. Sprinkle each cookie with sea salt and add slivered almonds on top. Bake for 8-10 minutes or until the bottoms are firm. Cool the cookies on a baking rack and store in an airtight container. These cookies can be frozen and will last longer if you store them in the refrigerator.