1. In a large bowl beat butter, coconut sugar, maple syrup and vanilla until creamy.
2. Fold in flour, cocoa powder, salt, almonds and cacao nibs.
3. Form a rectangular log with the cookie dough and cover in plastic. Move log to the freezer for 30 minutes.
4. Once chilled, cut log into ½ inch (1,5 cm) thick cookie rounds. Make approximately 20 cookies total – 2 inches (5 cm) diameter. Place cookies on cookie sheets spaced 1 inch (2,5 cm) apart.

5. Bake 14 minutes. Rotate pans halfway through baking to assure even cooking. The cookies will brown and be firm on the outside and soft on the inside. Place cookie sheets in the freezer for 30 minutes to cool completely.
Chocolate
6. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 to 1.5 minutes. Remove and stir to combine into a glossy smooth chocolate coating.
7. Remove cookies from freezer and place on a clean piece of parchment paper.
8. Hold one cookie in your hand and dip ½ the cookie corners into the melted chocolate.

Dip 1 or 2 times for thin or thick chocolate coating. Press a little salt into chocolate to stick. Allow the dipped cookies to harden in minutes.

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