Preheat oven to 350 F and line a baking sheet with parchment paper.
In a large bowl, combine the unsalted butter (1/4 cup), sugar (1/2 cup) and vanilla extract (1 teaspoon) using an electric mixer until fluffy.
With the mixer running, add the xanthan gum (1/2 teaspoon), then slowly and almond flour (2 cups ), 1/2 cup at a time.
Form the dough into a round disc, wrap it in plastic wrap, and place it in the fridge for 30 minutes.
Roll the dough between 2 sheets of parchment paper using a rolling pin, until it's 1/4" thick.
Use a 3x1" cookie cutter (or a pizza cutter as I did) to cut the cookies into a rectangular shape.
Place on the prepared baking sheet and bake for 10-12 minutes. You'll know the cookies are done when the edges become golden.
Allow your cookies to cool on your baking sheet before removing them.
While your cookies cool, begin to melt your chocolate using a double boiler.
Once cookies have hardened, dip them into the chocolate, and place them back on the baking sheet. Repeat until you've dipped all your cookies in chocolate.
Place your dipped cookie baking sheet in the fridge, allowing chocolate to harden, for about 30 minutes. Enjoy!