Serves:18
Ingredients 1 cup
blanched almond flour (not almond meal)
1 teaspoon
coconut flour 2 tablespoons
cacao powder ⅛ teaspoon
celtic sea salt ¼ teaspoon baking soda
2 tablespoons
palm shortening ¼ cup
real honey 1 teaspoon
peppermint extract 6 ounces
chocolate chips ½ teaspoon peppermint extract
Instructions In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt
Pulse in shortening, honey, and peppermint extract until dough forms
Roll out dough between 2 pieces of parchment paper to ⅛ inch thick
Freeze dough for 15 minutes
Using a 2-inch cookie cutter, cut out dough
Transfer circles to a parchment lined baking sheet
Bake at 350° for 4 minutes
Cool completely on the baking sheets, then freeze for 1 hour
Melt chocolate and peppermint extract in a small saucepan over very low heat
Dip each cookie in chocolate, then place on a parchment-lined plate
Transfer plate to freezer for 1 hour
Decorate with festive sprinkles or colors
Serve!
Courtesy:
https://elanaspantry.com
