- Makes: 24
- Prep Time: 15 Min, Plus Freezing
- Cook Time: 12 Min
- 2 cups blanched almond flour, such as Honeyville
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup butter, at room temperature
- 1 teaspoon vanilla extract
- 3 cups semisweet chocolate chips
- 3 tablespoons shortening
- 1 teaspoon mint extract
- In a medium bowl, whisk together the almond flour, cocoa and salt. In a large bowl, using an electric mixer, beat together the sugar and butter until light and fluffy, then mix in the vanilla. Gradually add the flour mixture and mix until just combined. Form the dough into a ball, then divide into 2 disks. Wrap each in plastic wrap and freeze for 40 minutes.
- Preheat the oven to 350°. Line a baking sheet with parchment paper. Roll out the dough to a 1⁄8-inch thickness and cut out, using a 2-inch cookie cutter. Place cookies about 1 inch apart on the prepared baking sheet. Bake until firm around the edges, 12 to 15 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Using a double boiler or a metal bowl set over a pot of simmering water, melt together the chocolate chips and shortening until smooth. Remove from the heat and stir in the mint extract.
- Line a cooled baking sheet with parchment paper. Using two forks, dip each cookie into the chocolate coating, turning to coat completely. Tap the fork gently on the rim of the pan to remove any excess coating. Place the cookies on the baking sheet. Refrigerate until set, 1 to 2 hours.
1 COOKIE: CALORIES 281; FAT 20.8 g (sat 7.4 g, mono 3.6 g, poly 0.5 g); PROTEIN 5.3 g; CARBS 26.6 g; FIBER 3.8 g; CHOLEST 10.8 mg; IRON 0.9 mg; SODIUM 85 mg; CALCIUM 10 mg
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