Chocolate Mint Cookies
(makes 40 to 60 cookies)
- 4 cups fine almond flour
- 4 cups cocoa powder
- 1 ½ cups maple powder
- ½ teaspoon sea salt
- 1 ½ cups coconut butter/oil, warmed to liquefy
- 2 tablespoons peppermint extract
- 2 cups chocolate oil, warmed to liquefy
In a large bowl, combine the almond flour, cocoa powder, maple powder, and salt. In separate bowl, combine the coconut butter/oil with the peppermint and vanilla extracts. Add this mixture to the dry ingredients and combine well by hand to form the dough. Press the dough evenly into a parchment-lined sheet pan. Place the pan in the refrigerator or freezer to chill.
Pour 1 cup of the chocolate oil over the cookie dough, lifting and turning the pan so the chocolate covers the entire surface. Return the pan to the refrigerator or freezer to chill and set the chocolate. Flip the chilled dough over onto a clean, parchment-lined sheet pan. (The easiest way to do this is to invert the second lined pan on top of the first pan, then holding them together, invert them both and pull off the first pan.) Pour the remaining 1-cup of chocolate oil over the exposed side of the dough, lifting and turning the pan so the chocolate covers the entire surface. Place the pan in the refrigerator or freezer to set. Turn the sheet pan onto a clean cutting surface and carefully cut the dough into pieces of whatever size you like. Keep the cookies in a covered container in the refrigerator or freezer.
