MINI CHOCOLATE DIPPED ALMOND WAFFLE COOKIES

Preheat your waffle iron.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, cream the butter and sugar together until light and fluffy, about 5 minutes.
Then, beat in the eggs and vanilla until incorporated.
Gradually add the flour mixture into the wet mixture until just combined (the mixture will be thick).
Drop dough in batches by tablespoonfuls onto the greased preheated waffle iron sections. Bake until golden and/or dark brown (depending on desired crispiness), about 2-3minutes.
Remove from the waffle iron and transfer to a wire cooling rack to cool completely.
Make your chocolate coating mixture by melting the chocolate chips and coconut oil together in a microwave-safe bowl at 20 second intervals, until completely melted.
Line a baking sheet with parchment or wax paper.
Dip half of each waffle cookie into the melted chocolate, and place on the prepared baking sheet. Then, sprinkle the chocolate dipped side with festive sprinkles of choice.
Place in the fridge to allow the chocolate to harden, or allow to sit at room temp for at least an hour.
Enjoy!