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- 1 cup Good Graces almond flour, plus additional for dusting
- 2 tbsp white monkfruit sweetener
- 1 tbsp Hy-Vee baking cocoa
- ¼ cup Hy-Vee salted butter, softened
- ½ tsp peppermint extract, divided
- ⅔ cup no-sugar-added semisweet-style baking chips
- 2 tsp Hy-Vee refined coconut oil
Whisk together 1 cup almond flour, monkfruit sweetener, and cocoa powder in a medium bowl. Add softened butter and 1/4 teaspoon peppermint extract; beat with an electric mixer on medium until well combined. Cover and refrigerate 30 minutes.
Preheat oven to 350°. Line a large cookie sheet with parchment paper; set aside. Sprinkle work surface with additional almond flour; roll out chilled dough to ¼-inch thickness. Cut into rounds using a 2-inch round cookie cutter.
Place rounds 1 inch apart on prepared cookie sheet. Bake 10 to 12 minutes or until crisp. Transfer cookies to a wire rack; cool completely.
Combine baking chips, coconut oil, and remaining ¼ teaspoon peppermint extract in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals or until melted, stirring each time.
Dip cookies into melted chocolate and place on parchment paper; let dry. Once set, drizzle with remaining melted chocolate. Refrigerate until ready to serve.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 21g||27%|
|Saturated Fat: 8g|
|Trans Fat: 0g|
|Total Carbohydrate: 11g||4%|
|Dietary Fiber: 5g||18%|