Add in wet ingredients and combine

Fold in chocolate chips

Refrigerate your dough for 30-40 minutes

Roll between 2 pieces of parchment paper to achieve a rectangle piece of cookie dough

Use a pizza cutter to cut into thin rectangles

Separate the cookies, and top with dye free chocolate gems

Bake at 325 for 15-17minutes

Let cool for 5 minutes, then move to a wire cooling rack to cool completely

Melt your dark chocolate in 30 second intervals until smooth

Dip the bottom of cookies into chocolate then place onto parchment paper

Optionally, drizzle with more chocolate and place candy eyes

Place in the fridge until chocolate is firm, and enjoy

Store at room temp for up to 3 days, or the fridge for up to a week