If you’re a mint chocolate lover, these grain-free and refined sugar-free cookies are for you. Best served cold and out of the fridge, the candy cane on top gives a delicious crunch, and the cool minty flavor makes them a fun treat for the holidays.
1. In a large bowl, mix together the softened coconut oil & coconut sugar until smooth. Add the egg, vanilla extract, & peppermint extract and mix until smooth.
2. Add the rest of the ingredients - baking soda, salt, almond flour, and cacao powder & mix until incorporated. Cover and refrigerate the dough for at least 30 minutes.
3. Preheat the oven to 350°F & line a baking sheet with parchment paper.
4. Using a small cookie scoop, scoop the chilled dough into your hands & roll into small balls. Place on the cookie sheet and flatten with the back of a spatula.
5. Bake for 10 minutes. Let cool - meanwhile melt the chocolate.
6. Bring water to a boil in a small pot. Reduce to a simmer & place a heat-proof glass bowl on top of the pot. Add the chocolate chips and coconut oil into the bowl & stir until melted. Once melted, remove from heat & stir in peppermint extract.
7. Place each cookie in the melted chocolate & use a fork to flip it and coat it on all sides. Let the excess chocolate drip off and place on a parchment-lined baking sheet. Sprinkle with crushed candy cane.
8. Pop the cookies in the fridge or freezer to set and then they’re ready to eat! Store in the fridge and enjoy them cold ❄️
