MAKES 12 COOKIES
For the cookies
1 ½ teaspoons coconut oil, melted
1 tablespoon unsweetened almond milk
22 drops Metabolism Sweet or other pure liquid stevia
¾ teaspoon pure vanilla extract
¾ cup plus 2 tablespoons almond flour
2 tablespoons raw cacao powder
⅛ teaspoon sea salt
⅛ teaspoon baking soda
For the glaze
1 tablespoon coconut butter, melted
1 teaspoon coconut oil, melted
⅛ teaspoon pure vanilla extract
6 drops pure liquid stevia, or to taste
1 ½ teaspoons raw cacao powder
1. Make the cookies: In a medium bowl, combine the coconut oil, almond milk, stevia, and vanilla and stir to combine.
2. In a separate bowl, stir together the almond flour, cacao powder, salt, and baking soda.
3. Add the wet ingredients to the dry ingredients and stir well, breaking up clumps as you stir, until you can form the dough into a ball with your hands. Flatten the dough ball into a disk, wrap it in plastic wrap, and refrigerate for 10 minutes.
4. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
5. Place the chilled dough ball between two sheets of parchment paper and roll it out to ¼ inch thick. Cut 2-inch circles out of the dough with a cookie or biscuit cutter, transfer to the prepared baking sheet, and freeze for 20 minutes.
6. Bake the cookies for 10 minutes. Remove from the oven and let the cookies cool completely on the baking sheet.
7. Make the glaze: In a small bowl, stir all the glaze ingredients together until smooth.
8. Using a teaspoon, spread a little bit of glaze on each cooled cookie. Store these cookies in an airtight container for up to 2 days, or freeze for later.