“From Elana's Pantry”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 cup blanched almond flour
  • 1 teaspoon coconut flour
  • 2 tablespoons cacao, powder
  • 18 teaspoon celtic sea salt
  • 14 teaspoon baking soda
  • 2 tablespoons vegan shortening
  • 14 cup honey
  • 1 teaspoon peppermint extract
  • 6 ounces dark semisweet chocolate chunks
  • 12 teaspoon peppermint extract

Directions

  1. In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt.
  2. Pulse in shortening, honey, and peppermint extract until dough forms.
  3. Roll out dough between 2 pieces of parchment paper to ? inch thick.
  4. Freeze dough for 15 minutes.
  5. Using a 2-inch cookie cutter, cut out dough.
  6. Transfer circles to a parchment lined baking sheet.
  7. Bake at 350° for 4 minutes.
  8. Cool completely on the baking sheets, then freeze for 1 hour.
  9. Melt chocolate and peppermint extract in a small saucepan over very low heat.
  10. Dip each cookie in chocolate, then place on a parchment-lined plate.
  11. Transfer plate to freezer for 1 hour.

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