Recipe makes 15 servings (about 30 cookies total)
Ingredients:
- 1/2 cup flour
- 1/2 cup almond flour
- 2 Tablespoons cocoa powder
- 2 Tablespoons maple syrup
- 3 Tablespoons butter, divided
- 1 cup dark chocolate chips
- 3/4 tsp peppermint extract, divided
- pinch of salt
- 1-2 tablespoons water, if needed
Instructions:
- Preheat oven to 350 F.
- Mix together flour, almond flour, cocoa powder, maple syrup, 2 tablespoons melted butter, ½ teaspoon peppermint extract, and salt. The dough should be slightly sticky but holds together as a ball. If needed, add 1-2 tablespoons of water until the dough forms a ball and no dry flour is visible. If you accidentally add too much water, sprinkle extra almond flour to make the dough less sticky.
- For easier handling, place dough in the refrigerator for about 15 minutes.
- Roll dough out between two sheets of parchment paper until it is about ¼ inch thick.
- Use a small cookie cutter or shot glass to cut out cookies.
- Bake for 10-15 minutes. Let them cool completely before starting the chocolate coating.
- Melt chocolate chips and butter in the microwave. Then mix in remaining peppermint extract.
- Use a fork to dip and remove cookies from chocolate. Place coated cookies on parchment paper.
- Place coated cookies in the freezer or refrigerator for about 30 minutes to allow chocolate to harden.
- Enjoy!
Adjust ingredients and servings to fit your DayTwo scores!
Notes:
- For a gluten free option, you can substitute the flour for oat flour or use all almond flour.
- If you want a lower calorie option, you can use reduced sugar chocolate chips.
Adapted from: https://www.eatingbirdfood.com