Submitted by: Regina Galbick
Prep Time: 45 Minutes
Cook Time: 20 Minutes
For all of us who loved those Girl Scout cookies, but can't eat them anymore! Remember to give yourself a little extra time making these because the dough needs to chill before it can be baked.
Sift together the almond flour, coconut flour, cacao powder (or cocoa powder), salt, and coconut sugar until combined.
Add the egg, butter, and 1/2 teaspoon of peppermint extract and mix until dough is formed.
Roll the dough into a log on parchment paper and put in the refrigerator or freezer to chill. Preheat your oven to 375°F.
When the dough is solid, using a sharp knife, cut out cookies that are roughly 3/8-inch thick. Lay the cookies out on a baking tray. Makes 24 cookies.
Bake for 18-20 minutes.
Remove the cookies from the oven and allow them to cool until they’ve hardened.
Make the coating by melting the chocolate chips and mixing 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 onto parchment paper and refrigerate to fully harden. These will keep 2 weeks in the refrigerator. Enjoy!