Ingredients

The following ingredients have 4 Servings
  • 1 cup almond flour
  • 3 tbsp water
  • 2 tbsp cocoa powder
  • 1 tsp vanilla
  • 1/8 tsp peppermint extract
  • 1/8 tsp salt
  • 1/16 tsp stevia extract ((a pinch))
  • 1/2 cup sugar free chocolate chips
  • 1/4 tsp peppermint extract
  • 2 tsp coconut oil

Instruction

  • Preheat oven to 350 F. Line a baking sheet with parchment.
  • Combine all the cookie ingredients in a bowl. Stir to form a dough. Freeze your dough for about 5-10 minutes as it makes it much easier to roll out and cut.
  • Once frozen roll out the dough about 1/4 inch thick. Cut dough into circles with a cookie cutter or small jar lid. I found the shape of a champagne glass turned upside down was perfect.
  • Bake 7 minutes. As they cool they will firm up. Cool for 10 minutes and then freeze the cookies while you make the coating. This helps the coating stick.
  • For the coating, carefully melt the chocolate chips and coconut oil in the microwave or a double boiler on you stovetop. The coconut oil makes the chocolate much smoother and easier to coat. Once melted stir in the peppermint extract.
  • Dip cookies in chocolate and place on a parchment-lined plate, and freeze.
  • I stored these in the freezer once done for the classic crispiness of Thin Mints!