Ingredients
• The Flourless Base: 1 ½ cups Almond Flour and 1/3 cup unsweetened Cocoa Powder.
• The Sweetener: ½ cup powdered Monk Fruit or Erythritol (replaces the sugar).
• The Bind: 1 large Egg and 2 tbsp melted Butter (or Coconut Oil).
• The Mint Factor: 1 tsp Peppermint Extract and a pinch of Sea Salt.
• The Coating: 1 cup Sugar-Free Dark Chocolate Chips melted with ½ tsp Peppermint Extract.
Preparation Steps
1. Mix the Dough: In a glass bowl, whisk the almond flour, cocoa, and sweetener. Stir in the egg, butter, and peppermint extract until a stiff dough forms.
2. Chill to Set: Wrap the dough and chill in the fridge for at least 30 minutes. This is the secret to getting a thin, crispy cookie that doesn’t spread!
3. Roll and Cut: Roll the dough between two sheets of parchment paper to about 1/8 inch thickness. Use a small circular cutter to create the rounds seen in your photo.
4. Bake for Snap: Bake at 350°F (175°C) for 10–12 minutes. Let them cool completely on the tray; they will become crisp as they sit.
5. The Chocolate Dip: Melt your sugar-free chocolate with the peppermint extract. Using a fork, dip each cooled cookie into the chocolate, tapping off the excess for that smooth “steakhouse-quality” look.
6. The Final Set: Place the cookies back on parchment paper and chill in the fridge for 20 minutes until the coating is snappy and firm.
Why This Fits Your “Healthy Treasure” Collection
• Naturally Flourless: Swapping wheat flour for almond flour adds healthy fats and protein, keeping you feeling “reborn” and satisfied.
• Zero Refined Sugar: Using Monk Fruit and sugar-free chocolate prevents the typical energy crash associated with holiday sweets.
• Refreshing & Low Carb: These cookies are naturally low-glycemic, making them a perfect treat for maintaining stable blood sugar.