Loading...

In a bowl, combine the almond flour, cocoa powder, and salt. Then, add the room temperature maple syrup, melted coconut oil, and peppermint extract. Stir all the ingredients together until a cohesive dough forms.

Place the prepared dough in the fridge and chill for 30 minutes.

Once chilled, remove the dough from the fridge. Place the dough between two pieces of parchment paper and use a rolling pin to roll it out to approximately 1/4-inch thickness. Remove the top piece of parchment paper. Use a small circular cookie cutter or the rim of a small glass to cut out round cookie shapes from the rolled dough. Carefully remove the excess dough from around the cut-out circles. Transfer the cut-out cookies (still on the parchment paper) to a baking tray. Repeat this process until all of the dough has been used.

Preheat your oven to 350°F. Bake the cookies for 8–10 minutes, being careful not to overbake them. Once baked, remove the tray from the oven and let the cookies cool completely on the tray.

Once the cookies have fully cooled, prepare the chocolate coating. In a bowl, melt the dark or semi-sweet chocolate with 2 to 3 teaspoons of coconut oil. Once melted and smooth, stir in the peppermint extract.

Take each cooled cookie and coat it completely in the melted chocolate mixture. A fork can be used to dip and lift the cookies, allowing any excess chocolate to drip off. Place each chocolate-coated cookie back onto the parchment-lined tray. Freeze or refrigerate the cookies until the chocolate coating is completely set.

Once the chocolate is set, the cookies are ready to be enjoyed. Store any leftover cookies in the fridge or freezer. It is highly recommended to enjoy them frozen!


In a bowl, combine the almond flour, cocoa powder, and salt. Then, add the room temperature maple syrup, melted coconut oil, and peppermint extract. Stir all the ingredients together until a cohesive dough forms.

Place the prepared dough in the fridge and chill for 30 minutes.

Once chilled, remove the dough from the fridge. Place the dough between two pieces of parchment paper and use a rolling pin to roll it out to approximately 1/4-inch thickness. Remove the top piece of parchment paper. Use a small circular cookie cutter or the rim of a small glass to cut out round cookie shapes from the rolled dough. Carefully remove the excess dough from around the cut-out circles. Transfer the cut-out cookies (still on the parchment paper) to a baking tray. Repeat this process until all of the dough has been used.

Preheat your oven to 350°F. Bake the cookies for 8–10 minutes, being careful not to overbake them. Once baked, remove the tray from the oven and let the cookies cool completely on the tray.

Once the cookies have fully cooled, prepare the chocolate coating. In a bowl, melt the dark or semi-sweet chocolate with 2 to 3 teaspoons of coconut oil. Once melted and smooth, stir in the peppermint extract.

Take each cooled cookie and coat it completely in the melted chocolate mixture. A fork can be used to dip and lift the cookies, allowing any excess chocolate to drip off. Place each chocolate-coated cookie back onto the parchment-lined tray. Freeze or refrigerate the cookies until the chocolate coating is completely set.

Once the chocolate is set, the cookies are ready to be enjoyed. Store any leftover cookies in the fridge or freezer. It is highly recommended to enjoy them frozen!
