Gluten-Free Hint o’ Mint Cookies
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Ingredients
- 1 c. Almond flour (not almond meal)
- 1 tsp. coconut flour
- 2 T. cacao powder
- ⅛ tsp. Sea salt (fine grain)
- ¼ tsp. Baking soda
- 2 T. butter (organic from pasture-raised cows)
- ¼ c. raw local honey
- 1 to 1 ½ tsp. pure peppermint extract (according to taste brand potency), plus another ½ to ¾ tsp. peppermint extract for chocolate coating
- ½ to ¾ tsp. pure peppermint extract (for chocolate coating)
- 8 ounces natural dark chocolate morsels (I prefer at least 63% cacao)
Ingredients
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Instructions
- Preheat oven to 350 degrees F (325 degrees if using convection oven)
- In a powerful blender or food processor, combine on medium-low speed the almond flour, coconut flour, cacao, baking soda and salt.
- Add in the butter, honey and peppermint extract, pulsing until the mixture forms a dough consistency.
- Form the dough into a ball (being careful not to overwork) and roll it out between two piece of parchment paper or plastic wrap until dough reaches approximately ⅛” thickness
- With dough still wrapped between the two parchment/plastic wrap pieces, place in freezer for 15-20 minutes
- Using a 1 ½ - 2” round cookie cutter, cut out the dough and carefully place about an inch apart on a parchment-lined cookie sheet
- Bake for 3-5 minutes (ovens vary, so check watch closely to avoid burning!)
- Allow to cool directly on cookie sheet (transferring them to wire racks while still warm could cause breakage).
- Once cooled, move to freezer (ideally, while still on cookie sheet) and chill for an hour
- Melt chocolate on stove over low heat, stirring continuously to avoid burning; once thoroughly melted and smooth, add the peppermint extract and stir together well.
- Rest chilled cookies on top of fork tines and carefully dunk into the chocolate mixture, ensuring both sides are evenly coated.
- Place coated cookies on parchment-lined plate or container (one level only; do not stack!) and freeze. Once all coated cookies are frozen (10-15 minutes in freezer, they may be carefully stacked, with parchment paper between each layer to prevent excessive moisture, and stored again in the freezer).
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