1 cup blanched almond flour
1 teaspoon coconut flour
2 tablespoons cocoa powder
1/8 teaspoon sea salt
1/4 baking soda
2 tablespoon butter, melted
1/4 cup honey
1 teaspoon mint extract (original recipe called for peppermint, but we had mint in the house)
1 package of dark chocolate chips
1/ teaspoon mint extract
In a food processor, combine the almond flour, coconut flour, cocoa powder, salt, and baking soda.
Pulse the butter, honey, and mint extract until a dough ball forms.
Roll out the dough between two sheets of parchment paper, about 1/8 inch thick.
Freeze dough for 15 minutes. Remove from freezer and cut out cookie shapes. Use a small cookie cutter, about 2 inches for best results.
Transfer the cookies to a parchment lined cookie sheet. Bake for 4 minutes at 350 degrees.
Remove cookies and cool completely.
Place cookies into the freezer for about 1 hour. Remove from freezer to dip in chocolate!
Melt chocolate chips and mint extract in a small sauce pan over low heat. It doesn't take long to melt the chocolate.
Dip each cookie into the chocolate. Place cookie onto parchment paper and freeze for another hour.
Serve and Enjoy!
Store cookies in the fridge for a crispy cookie!
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