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In a medium bowl, combine the almond flour, cocoa powder, and a pinch of salt. Whisk until well combined.

Add the maple syrup, melted coconut oil, and 1/2 teaspoon of peppermint extract to the dry ingredients. Stir vigorously until a cohesive dough forms.

Cover the dough and chill it in the refrigerator for 30 minutes, or in the freezer for 15 minutes, until firm enough to handle.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Remove the chilled dough from the fridge/freezer. Place the dough between two sheets of parchment paper and roll it out thinly, to about 1/8-inch thickness.

Using a small round cookie cutter (or the rim of a small glass), cut the dough into thin cookie rounds. Carefully transfer the rounds to the prepared baking sheet.

Bake the cookie rounds for 8 to 10 minutes, or until the edges are just set. Do not overbake. Remove from the oven and let them cool completely on the baking sheet.

While the cookies cool, prepare the chocolate coating. In a microwave-safe bowl, combine the no sugar added dark chocolate and 1/2 tablespoon of coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.

Stir 1/4 teaspoon of peppermint extract into the melted chocolate mixture until fully incorporated.

Dip each cooled cookie into the melted chocolate, ensuring it's fully coated. Lift with a fork, allowing excess chocolate to drip off.

Place the chocolate-coated cookies on a parchment-lined tray. Transfer the tray to the refrigerator or freezer until the chocolate coating has completely hardened, about 15 minutes in the freezer or 30 minutes in the fridge.

Once hardened, the cookies are ready to enjoy. Store any leftover cookies in an airtight container in the freezer.


In a medium bowl, combine the almond flour, cocoa powder, and a pinch of salt. Whisk until well combined.

Add the maple syrup, melted coconut oil, and 1/2 teaspoon of peppermint extract to the dry ingredients. Stir vigorously until a cohesive dough forms.

Cover the dough and chill it in the refrigerator for 30 minutes, or in the freezer for 15 minutes, until firm enough to handle.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Remove the chilled dough from the fridge/freezer. Place the dough between two sheets of parchment paper and roll it out thinly, to about 1/8-inch thickness.

Using a small round cookie cutter (or the rim of a small glass), cut the dough into thin cookie rounds. Carefully transfer the rounds to the prepared baking sheet.

Bake the cookie rounds for 8 to 10 minutes, or until the edges are just set. Do not overbake. Remove from the oven and let them cool completely on the baking sheet.

While the cookies cool, prepare the chocolate coating. In a microwave-safe bowl, combine the no sugar added dark chocolate and 1/2 tablespoon of coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.

Stir 1/4 teaspoon of peppermint extract into the melted chocolate mixture until fully incorporated.

Dip each cooled cookie into the melted chocolate, ensuring it's fully coated. Lift with a fork, allowing excess chocolate to drip off.

Place the chocolate-coated cookies on a parchment-lined tray. Transfer the tray to the refrigerator or freezer until the chocolate coating has completely hardened, about 15 minutes in the freezer or 30 minutes in the fridge.

Once hardened, the cookies are ready to enjoy. Store any leftover cookies in an airtight container in the freezer.
