Chocolate Mint Cookies
Cookies
2 cups blanched almond flour
1/3 cup organic cocoa powder
3 Tbsp. non GMO erythritol
1/4 tsp. sea salt
1/2 tsp. baking soda
1 large pastured egg, beaten
3 Tbsp organic virgin coconut oil, melted
1/2 tsp organic vanilla extract
10 drops stevia extract
Coating
6 oz organic dark chocolate (85%), chopped
1 tsp organic mint extract
Preheat the oven to 225 degrees F. Line two baking sheets with
unbleached parchment paper.
In a large bowl, combine almond flour, cocoa powder, erythritol, baking
soda and salt. Add in egg, 2 Tbsp melted coconut oil, vanilla and stevia
and stir to form a dough.
Roll out dough between two pieces of parchment paper to about 1/4 inch
thick. Remove top piece
of parchment.
Using a 2 inch diameter cookie cutter, cut out circles and place on
prepared baking sheet. Repeat
with remaining dough.
Bake cookies until firm, about 40 to 50 minutes. Let cookies remain in
oven to continue to crisp.
For the coating, use a double boiler or place a metal bowl over a pot of
gently simmering water
(do not allow the bowl to touch the water). Add remaining coconut oil
and chopped chocolate,
stirring until smooth. Remove from heat and stir in peppermint extract.
Dip cookies into chocolate, using two forks or tongs to fully coat
cookie. Place dipped cookie on
waxed paper to cool and set.
Store in an airtight container in the refrigerator.
Makes: 36 cookies
NUTRITION INFORMATION PER COOKIE: 69 calories, 6 g fat, 2.5 g saturated,
2 g monounsaturated, 1 g polyunsaturated, 0 g trans fat, 6 mg
cholesterol, 5 g carbohydrate, 0.8 g sugar, 2 g fiber, 2 g protein, 18
mg sodium
Posted by: Darlene BC <dsharple@shaw.ca>
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