Ingredients
Scale
- 1 1/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/8 tsp sea salt
- 1/4 cup maple syrup
- 2 tbsp butter (or coconut oil)
- 1/2 tsp peppermint extract
- 90-120 g chocolate chips
Instructions
- In a large bowl, whisk together the almond flour, cocoa powder, and salt. Add the maple syrup, melted butter (or coconut oil), and peppermint extract. Mix until a thick dough forms.
- Shape the dough into a ball, wrap in parchment or plastic wrap, and freeze for 20 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the dough between two sheets of parchment to about 1/8 inch thick.
- Use a small circular object to cut out cookie shapes and transfer to the baking sheet.
- Re-roll dough scraps to cut out additional cookies until all dough is used.
- Bake for 10 minutes, then let cookies cool on the baking sheet for 15 minutes.
- Melt chocolate chips in the microwave, heating in 30-second intervals until smooth. Dip each cookie in the melted chocolate and place on a parchment-lined sheet or cooling rack.
- Refrigerate for about 10 minutes until chocolate has hardened.
- Enjoy cookies slightly chilled!
Notes
Dough should be kept cold for easy handling. Use fine-mesh cocoa for the best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg