This recipe is such a good alternative to these well-known cookies! 

This recipe helps you avoid dairy, gluten, & refined sugars & they are SO delicious. We doubled the batch for freezing & we recommend you do the same! 

What you’ll need: 

1 cup almond flour 

2 tablespoons cocoa powder

2 tablespoons maple syrup 

2 tablespoons melted coconut oil

1/2 teaspoon peppermint oil (we used Young Living peppermint vitality. If using an oil like we did, use ONLY 12 drops.) 

Pinch of salt 

Chocolate layer: 

1 cup dairy-free chocolate chips 

1 tablespoon coconut oil

A couple drops of peppermint extract or oil 


Preheat your oven to 350°F & line a baking sheet with parchment paper. 

Combine almond flour, cocoa powder, maple syrup, coconut oil, salt, & peppermint extract (or oil) to a medium bowl until dough forms. Place dough in the fridge for about 15 minutes to set. 

Place chilled dough on a pice of parchment paper. Cover it with a second piece of parchment & roll out dough with a rolling pin. You’ll want the dough about 1/4 inch thick. 

Use a small circle cookie cutter, cup, or shot glass to cut out your cookies. 

Place cookies on a parchment lined baking sheet & bake for 10-15 minutes.

Let cool completely. 

Melt chocolate by adding chocolate chips & coconut oil into a small bowl using a microwave or double boiler. Once melted, stir in peppermint extract (or oil). 

Once the cookies are cooled, dip each one into the melted chocolate using a fork.

Place cookies in the fridge or freezer to set for about 30 minutes. Once the chocolate has set, serve & enjoy! Store leftovers in the freezer! 

This recipe comes from, which is loaded with great allergy friendly recipes!

Check out our social media @Conners.Clinic for a step-by-step video!