Easy vegan shortbread cookies that are covered in chocolate and made with coconut and olive oil. A perfect after dinner or picnic treat! Made with almond meal and flour.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the almond flour, all purpose flour, salt, and powdered sugar. Break the coconut oil up into little pieces in the flour mixture, until pea sized pieces are formed. Stir in the olive oil and almond milk and combine until dough starts to come together. Scoop the dough onto the prepared baking sheet by the tablespoon and press each cookie down lightly with a fork.
- Bake for 10-12 minutes, until the edges are golden brown.
- Melt the chocolate chips and teaspoon of olive oil together in a small microwave safe bowl until melted, about 1 minute. Drizzle the melted chocolate over the cookies and allow to cool until chocolate hardens.