½ cup (112 g) plus 3 tablespoons (45 g) grass-fed butter, melted and divided
¼ cup (85 g) maple syrup
¼ cup (20 g) uncooked cacao powder
1 teaspoon baking soda
1 teaspoon peppermint extract
1 egg
¾ cup (84 g) coconut flour
1½ cups (263 g) darkish chocolate chips
Instructions:
1. In a medium bowl, mix collectively ½ cup (112 g) butter, maple syrup, cacao
powder, baking soda, and peppermint extract with a hand mixer or a whisk.
In a small bowl, beat the egg after which add it to the butter-syrup combination. Combine
nicely till it varieties a smooth batter. Combine within the coconut flour in small increments
till nicely mixed. On parchment paper, hand roll the dough into a protracted
cylinder 2½ to three inches (6.5 to 7.5 cm)-thick and refrigerate for half-hour.
2. Preheat the oven to 350°F (180°C, or gasoline mark 4). As soon as the dough has
hardened, slice the dough into ¼ inch (6.5 mm) rounds and place them onto
a baking sheet lined with parchment paper. Bake for 7 to 9 minutes, or till
set, after which permit to chill for half-hour. You possibly can put the baking sheet in
the fridge to hurry up the method.
3. In a heat-safe bowl, add the chocolate chips and remaining 3 tablespoons
(45 g) butter and set the bowl over a saucepan of simmering water to let
the chocolate and butter soften. Earlier than the chocolate is totally melted,
take away the bowl from warmth and stir the chocolate till it’s easy. Permit
the chocolate to chill for about 10 minutes so that you don’t burn your self. As soon as
it’s cool sufficient, utilizing your palms, dip every cookie and canopy it utterly
with chocolate (it should get somewhat messy) after which place the cookie on the
parchment paper. When you end coating all the cookies, place the baking
sheet within the fridge to allow them to cool and harden. Retailer them in a sealed
container within the fridge or freezer.
