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Add the butter, vanilla, and sugar to a mixing bowl and mix on medium speed until it’s smooth and well combined.
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Combine the almond flour, gluten free flour and baking soda in a bowl and add to the mixing bowl slowly until well combined.
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Once well mixed, add 1 cup chocolate chips and mix on low for about 30 seconds.
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Line a baking sheet with parchment paper.
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Using your hands, roll small balls of the cookie dough and add them to your baking sheet.
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Form football shapes by using your fingers to squeeze the top and bottom into an oval shape.
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Repeat until all the dough is used.
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Place the baking sheet in the fridge for 5 minutes while you melt the chocolate.
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Melt the remaining 1/2 cup chocolate chips in a double boiler on your stove top or via your microwave. I recommend removing from heat once you see that most of them are melted and then stirring to finish melting them. This helps prevent over cooking.
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Remove the baking sheet from the refrigerator and spoon the melted chocolate over your football shaped cookie dough until each is completely covered.
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Put the baking sheet in the freezer for 30 minutes to let the chocolate set.
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Remove from freezer, and trim the edges of extra chocolate with a sharp knife.
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Arrange them on a cutting board or serving plate and draw the football laces on using your favorite white icing.
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Enjoy!