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
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 eatingbirdfood.com, which is loaded with great allergy friendly recipes!