Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the Dough: In a large bowl, cream the shortening and sugar together until smooth. Add the almond flour, cassava flour, and maple syrup. Mix until a dough forms.

Shape the Hedgehogs: Take small pieces of dough and roll them into balls. Using your hands, shape each ball into a teardrop shape, flattening the narrower end slightly to form the “snout.”

Chill and Bake: Chill the shaped cookies in the refrigerator for 15-20 minutes, then bake for 15 minutes or until lightly golden. Let the cookies cool completely, as they will harden as they cool.

Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second intervals, stirring until smooth.

Dip the Cookies: Dip the back half of each cookie into the melted chocolate, leaving the “snout” uncovered.

Add Sprinkles: Press the chocolate-dipped portion of the cookie into a bowl of chocolate sprinkles, ensuring the “fur” is evenly coated.

Add the Face: Using a toothpick, dab melted chocolate onto the snout to create eyes and a nose.

Set the Chocolate: Place the cookies in the fridge or freezer for 10-15 minutes to allow the chocolate to harden.