Instructions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, combine 2 tbsp cocoa powder, 1 cup almond flour, 1/8 tsp salt, 1 tsp pure vanilla extract, and 1/8 tsp pure peppermint extract.
• Add your sweetener choice: either a pinch of uncut stevia (and if you choose stevia, add 3 tbsp water) OR 3 tbsp pure maple syrup. Stir until the ingredients come together into a dough. If the dough is crumbly, press and compact it into a single ball. If it is too sticky to handle or roll, freeze just until firm enough to roll.
• Place the dough inside a large resealable bag and flatten into a disk, or sandwich it between two sheets of parchment. Roll the dough evenly (you can roll from inside the sealed bag if using a bag) and trim any excess.
• Cut dough into circles or other shapes with a cookie cutter or small jar lid. Transfer the cut cookies to the prepared baking sheet, leaving a little space between them.
• Bake for 7 minutes. Remove from oven and let the cookies cool completely on the baking sheet or a cooling rack; they will firm up as they cool.
• While the cookies cool, place the cooled cookies in the freezer so they are cold when you coat them (this helps the chocolate adhere).
• Melt 1/2 cup chocolate chips (or sugar-free chocolate chips) in a microwave-safe bowl in short intervals, stirring between each, or melt over a double boiler. Once melted, stir in 1/4 tsp additional pure peppermint extract. If using, stir in the optional 2 tsp oil for a smoother coating.
• Dip each chilled cookie into the melted chocolate to coat, place the coated cookies on a parchment-lined plate or tray, and freeze until the chocolate sets. Store the finished cookies in the freezer for best crispiness.