I saw this recipe in a few places and have perfected to my taste. I hope you enjoy. Makes approximately 30 cookies. Read all directions first so you are prepared!
- 1/3 Cup Hershey’s Unsweetened 100% Cacao powder
- 1 3/4 Almond Flour
- 1/3 Cup Confectioners Swerve
- 1/4 tsp Pink salt
- 1 large Egg, room temperature
- 2 tbsp Kerrygold Grass fed butter, melted
- 1/2 tsp vanilla extract
- 1 tsp baking powder
Preheat oven to 300.
Blend all dry ingredients together in a bowl. Lightly beat egg with melted butter and stir into dry mixture. Using a fork, blend until evenly combined and dough is formed. Pat together into a ball and place on parchment paper or non-stick surface to roll out dough. Place parchment paper or wax paper on top and roll out flat to approximately 1/8 inch think. Using a 2 inch diameter cookie cutter, cut out cookies and place on a cookie sheet covered with parchment paper (not wax paper) Bake in oven for 20 minutes. Remove and place cookie sheet on cooling rack to cool.
- 9 oz Lily’s dark chocolate chips
- 1 1/4 tbsp coconut oil
- 1 1/4 tsp peppermint extract
Melt ingredients together using a double boiler method. Remove from heat. Dip cookies in one at a time, and shake off excess chocolate. Place cookies on cookie sheet or plate covered with parchment paper. (I use the cookie sheet since I have a deep freezer to place them in to harden. Use whatever works for you, but they seem to come out better when placed in the freezer for a bit.)
- Once solid, remove and carefully use a paring knife to cut off excess chocolate drippings on edges of cookies.
- When dipping the cookies, use two large forks to better handle them. drop the cookie in, turn it over and scoop it up- tapping the fork on the edge of the bowl and use the other fork to remove any excess chocolate. (is there such a thing? 😀 )
- You will want to complete the coating process quickly, as the chocolate in the bowl will start to harden. Do not leave it on the heat as it will dry up and be difficult to work with. You CAN reheat the chocolate, and add a tiny bit of coconut oil and stir if you need to re-soften, but this COULD change the flavor.
- When cutting the cookies, use a pie spatula to move them from the prep area to the parchment covered sheet
- If you do not have a 2 inch diameter cookie cutter, I used a 4oz jar lid I purchased at target (it is 2 inch diameter). Though if you GO to target, I imagine they have 2 inch round cookie cutters. But maybe not. Anyway, I already had them and it worked perfectly.
- Store cookies in the refrigerator or freezer
- Make more than one batch. People will ask for them.
Serving size is approx 2 cookies. 2 net carbs from what I gather through research.