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.
- 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
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.