I was so excited to find this recipe and hopeful that if my willpower failed me again and I ate the whole batch of cookies, I would at least feel better knowing it has healthier ingredients.
You'll notice from my photo that they didn't turn out in exact cookie shapes. I could have make them again to get a better photo but most of us are not master bakers and therefore it's ok to show cookies that don't turn out in perfect circle form. I'm gonna plow through and eat them anyway. Delish!
Minty Thins - Paleo
Original Recipe by Landria Voigt: Super Paleo Snacks
Ingredients:
1/2 cup + 3 tablespoons grass-fed butter, melted and divided
1/4 cup maple syrup
1/4 cup raw cacao powder
1 teaspoon baking soda
1 teaspoon peppermint extract
1 egg
3/4 cup coconut flour
1.5 cups dark chocolate chips (enjoy life)
Directions:
In a medium bowl, whisk together 1/2 cup of butter, maple syrup, cacao powder, baking soda and peppermint extract. Whisk the eggs in a small bowl and add to the butter-syrup mixture until a soft batter forms. Mix in the coconut flour a little at a time. Hand roll the dough into a long cylinder (2.5 - 3 inch.) on parchment paper and refrigerate for 30 minutes.
Preheat the oven to 350 F degrees. Once the dough is hard, slice into 1/4 inch rounds and lay on a baking sheet with parchment paper. Bake 7 to 9 minutes, or until set, allow them to cool for about 30 minutes.
In a microwave safe bowl, add the chocolate and remaining 3 tablespoons of butter and melt. Start at 30 seconds and check it. Make sure you don't burn the chocolate. Before it is completely melted, remove the bowl from the microwave and mix until smooth. Allow the chocolate to cool for about 10 minutes.
Dip each cookie into the chocolate and completely cover it and place them on parchment paper. Once all the cookies are covered, place the tray in the fridge to harden. Store in a sealed container in the fridge or freezer.
Makes: 36 cookies
1/2 cup + 3 tablespoons grass-fed butter, melted and divided
1/4 cup maple syrup
1/4 cup raw cacao powder
1 teaspoon baking soda
1 teaspoon peppermint extract
1 egg
3/4 cup coconut flour
1.5 cups dark chocolate chips (enjoy life)
Directions:
In a medium bowl, whisk together 1/2 cup of butter, maple syrup, cacao powder, baking soda and peppermint extract. Whisk the eggs in a small bowl and add to the butter-syrup mixture until a soft batter forms. Mix in the coconut flour a little at a time. Hand roll the dough into a long cylinder (2.5 - 3 inch.) on parchment paper and refrigerate for 30 minutes.
Preheat the oven to 350 F degrees. Once the dough is hard, slice into 1/4 inch rounds and lay on a baking sheet with parchment paper. Bake 7 to 9 minutes, or until set, allow them to cool for about 30 minutes.
In a microwave safe bowl, add the chocolate and remaining 3 tablespoons of butter and melt. Start at 30 seconds and check it. Make sure you don't burn the chocolate. Before it is completely melted, remove the bowl from the microwave and mix until smooth. Allow the chocolate to cool for about 10 minutes.
Dip each cookie into the chocolate and completely cover it and place them on parchment paper. Once all the cookies are covered, place the tray in the fridge to harden. Store in a sealed container in the fridge or freezer.
Makes: 36 cookies
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