Submitted by: Regina Galbick
Prep Time: 45 Minutes
Cook Time: 20 Minutes
Servings: 24
A gluten-free version of the classic Girl Scout cookie!
1 c. almond flour
1/4 c. coconut flour
1/2 c. coconut sugar
1/4 c. cacao powder
1/4 tsp. sea salt
1 egg
1/2 c. butter
12 oz. chocolate chips
1 tsp. peppermint extract
Combine almond flour, coconut flour, cacao powder, sea salt, and coconut sugar in a large bowl. Add egg, softened butter, and 1/2 teaspoon of peppermint extract; mix until dough is formed. Roll the dough into a log on parchment paper and put in the refrigerator or freezer to chill.
When the dough is solid, use a sharp knife to cut into slices about 1/2 inch thick (should make about 24 cookies). Arrange the cookies on a baking sheet. Bake at 375ºF for 18-20 minutes. Remove cookies from oven and let cool until they’ve hardened.
Make the chocolate coating by melting chocolate chips and stirring in the remaining 1/2 teaspoon of peppermint extract.
One by one, dip the cookies into the melted chocolate to coat both sides. The chocolate should be fairly runny and only coat in a small layer. If the chocolate is thicker, heat it up until it melts more. Lay the cookies on a cool baking sheet lined with parchment paper and refrigerate to fully harden.
These cookies will keep for up to 2 weeks in the refrigerator. Enjoy!
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