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Ingredients
- For chocolate coating:
- 1 cup plus 1 tablespoon almond flour
- 1 tablespoon arrowroot flour
- 1/4 cup plus 2 tablespoons cocoa powder
- 1 egg
- 5 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Dash of salt
- 2 tablespoons maple syrup or honey
- 1/2 cup dark chocolate
- 1/4 teaspoon peppermint extract
Details
Servings 12
Preparation time 60mins
Cooking time 120mins
Adapted from ahealthiermichigan.org
Preparation
Step 1
Preheat oven to 350 degrees. In a large bowl, mix together almond flour, arrowroot flour, cocoa powder, egg, butter, vanilla, peppermint extract, salt and maple syrup or honey. Roll the dough into a ball, wrap it in parchment paper and refrigerate for 30 to 45 minutes. Once dough is chilled, place it on the counter with a second sheet of parchment paper over it and roll it out to about 1/8-inch thick. Use a cookie cutter or bottom of glass to cut the cookies into round shapes and place on a lined baking sheet. Bake for 15 minutes or until crispy. Remove cookies from oven and let cool completely. Meanwhile, melt chocolate in top of a double boiler and stir in peppermint extract. Dip cookies into melted chocolate and place on parchment paper-lined cooking sheet. Refrigerate until chocolate is set and store in freezer.
Nutritional information per cookie (makes 12 cookies): 172 calories, 13.5g fat, 5.7g saturated fat, 23.6mg sodium, 13.1g carbohydrates, 3.2g protein, 8.0g sugar
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