1/4cuporganic dark chocolate chips(at least 70% cocoa)
Melt chocolate chips in a bowl over simmering water (double boiler).
Remove bowl from heat and whisk in the coconut oil, vanilla extract and egg.
In a separate bowl, mix together the almond flour, raw cacao powder, baking soda and salt.
Mix wet and dry ingredients together gently using a rubber spatula, just until ingredients are combined.
Cover dough and freeze for about 15 minutes.
Using a rolling pin, roll chilled dough in between two sheets of parchment paper to ¼-inch thickness.
Cut cookies with a round 2-inch cookie cutter. If the dough gets sticky or is hard to work with, return it to the freezer for another 10-15 minutes. Working with the dough cold is a lot easier, so return it to the freezer as necessary.
Bake cookies in a cookie sheet lined with parchment paper for 10-12 minutes at 350°F.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
In a large bowl, whisk together the coconut oil, honey and vanilla extract.
Add the almond flour and chocolate chips and using your hands, gently mix ingredients together. Do not over mix the dough or it will get oily.
Roll cookie dough into small balls (I used about 2 teaspoons of cookie dough per cookie).
Press cookie dough in between two Oreo cookies gently so that the cookies do not break.