In a food processor, combine almond flour, salt and baking soda.

Pulse in shortening, honey and vanilla until combined.

Roll out dough between 2 pieces of parchment paper to 1/4-inch thick .

Chill dough in freezer for 20 minutes.

Using a 2-inch cookie cutter , cut out dough .

Press your thumb in center of each circle to make indentation .

Bake at 350° for 4-6 minutes .

Cool cookies for 1 hour .

Place one teaspoon of sunbutter on top of each cookie .

Freeze for 10 minutes .

Melt chocolate over very low heat .

Dip cookies in chocolate .

Place on a parchment lined baking sheet .

Freeze for 30 minutes .

Recipe posted with permission from Elana's Pantry