Salted Almond Thumbprint Cookies

Preheat oven to 375°F. Line a baking sheet with parchment paper. Add the almond flour, ¼ cup melted coconut oil, maple syrup, and vanilla extract to a medium bowl. Mix until the dough is well combined and still wet. Cover with plastic wrap, and refrigerate for 30 minutes.

Measure out 1 tbsp portions of cookie dough and roll into 12 balls. Use your thumb to flatten the cookies in the center, leaving an indent. Bake the cookies until the edges are golden brown, about 10 to 12 minutes. Transfer to a wire rack, and cool completely.

Once the cookies have cooled, dollop with almond butter. In a medium microwave safe bowl, combine the chocolate chips and remaining 2 tsp coconut oil. Microwave in 30 second increments, stirring until completely melted. Drizzle the chocolate over the top of the cookies and sprinkle with flaky sea salt.