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.
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.