Chef notes
This has all the flavor of your favorite Girl Scout cookie, but without any gluten or grain (which makes it paleo-friendly). You can also double or triple the recipe to make a large bath and the dough freezes well, too.
Technique tip: Because the dough is dark, be sure to check for doneness by touching with your finger; it should be firm, not spongy. Pull cookies out of the oven when they are lightly firm on the surface. They will continue to firm up as they cool.
Swap option: If you want to use regular all-purpose flour, just swap it out one-for-one (1 cup of flour equals 1 cup of almond flour). For a foolproof tempered chocolate coating, melt half of the chocolate over a double boiler, stirring in the remainder to cool and stabilize the mixture.
Ingredients
- 1 cup almond flour
- 2 tablespoons cocoa powder
- 1 pinch sea salt
- 2 tablespoons coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon peppermint extract, or more to taste
- 1 cup dark chocolate chips
Preparation
1.Preheat oven to 350 F.
2.Add almond flour, cocoa powder and salt in a medium bowl and stir to combine.
3.Fold in coconut oil, maple syrup and peppermint extract until evenly incorporated.
4.Allow batter to rest for 10 minutes in the refrigerator.
5.Line a baking tray with parchment paper.
6.Roll 1 tablespoon of cookie batter between palms of hands to form a ball and place on sheet tray. Press to flatten into approximately a 1/8-inch thick disc.
7.Bake for 10 minutes, and cool slightly before removing cookies off of the baking tray.
8.Melt half the chocolate chips over a double boiler. Take off heat and fold in remainder of chocolate to temper the mixture.
9.Dip cookies in chocolate and place them back on the parchment-lined baking tray.
10.Refrigerate cookies for 15 minutes to set chocolate coating.
