I really feel like mint flavor just doesn’t get the hype it deserves. There is something so refreshing and delicious about chocolate and mint together. My personal favorite of the combo is a mint mocha coffee, but I also love it in a cookie form.
These cookies are grain free, gluten free and refined sugar free. They are sweet and refreshing.
Enjoy!
Yields 24 cookies:
Ingredients:
3/4 cup cassava flour
1/4 cup almond flour
pinch of salt
1/3 cup cacao powder
1 egg
1 tsp peppermint extract
1/3 cup coconut oil
1/3 cup maple syrup
1/2 cup chocolate chips
Directions: Preheat your oven to 350. Line a baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, cassava flour, and salt together. In another bowl, mix together the egg, peppermint extract, coconut oil, maple syrup. Once mixed, fold in the cacao powder and mix well. Then combine the dry and wet ingredients together, leaving out the chocolate chips. Then begin scooping out 1-1/2 tbsp of batter and mold into a cookie shape, then place on the parchment paper. Bake for 12-14 minutes. Meanwhile, boil a small pot of water. Once boiling, place a glass bowl and rest it over the water. Pour in your chocolate chips and mix until melted. Once cookies are baked, remove from oven and transfer to a cooling rack. Then once they are cooled, dip the cookie into the melted chocolate. Place the dipped cookie back on the parchment paper and let dry (you may also place in the freezer for a few minutes). Enjoy!
xoxo,
Kimmy
