Ingredients: |
Ingredients: Cookies:
1 3/4 cups almond flour
1/3 cup cocao powder
1/3 cup Swerve Sweetener
1 tsp baking powder
1/4 tsp salt
1 large egg slightly beaten
2 tbsp butter melted
1/2 tsp vanilla extract
Coating:
1 tbsp coconut oil, butter, or 1/2 ounce cocoa butter* (see notes)
7 oz Lily's dark chocolate or other sugar-free dark chocolate (such as 90% Lindt chocolate), chopped
1 tsp peppermint extract
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Directions: |
Directions:Cookies:
Preheat the oven to 300F and line two baking sheets with parchment paper.
In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, butter and vanilla extract and stir well until dough comes together.
Roll out dough between two pieces of parchment paper to desired thickness, but no more than 1/4 inch thick. Lift off top piece of parchment and set aside.
Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out.
Bake cookies until firm to the touch,20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove and let cool. They will continue to crisp up as they cool.
Chocolate Coating:
Place a metal bowl over a pot of gently simmering water, not allowing the bowl to touch the water. Melt the oil and chocolate together in the bowl, stirring until smooth. Remove from heat and stir in the peppermint extract.
Dip the cookies into chocolate, using two forks to turn over and fully coat cookie. Lift out the cookie and gently tap the fork on the side of the bowl to remove excess chocolate, then place on a waxed paper lined baking sheet.
Refrigerate until fully set.
In a large bowl, whisk together the Almond Flour, Baking Powder, Sweetener, and Salt. Pour in the Vanilla Extract and stir. There will be some clumps but they will diffuse as we mix!
Chop the butter into 4-5 chunks and add to the flour. Using your hands, begin to work the butter into the flour mixture until a dough forms. Work quickly to keep the heat from your hands from melting the butter! Wrap in plastic wrap and refrigerate for 30 min.
Heat oven to 350°f and line a large baking sheet with parchment or a silicone baking mat.
To bake: scoop about 1.5 tsp of dough and form into a ball. Place between the palms of your hands and press into a saucer shape. To get THE LOOK of a nilla wafer the edges should be flatter than the center; they won't spread.
Place on the baking sheet and bake for 9 minutes, watching until the edges are brown. They make bake up to 12 minutes depending on how long you chill your dough.
Transfer the baked cookies to a cooling rack; they will be delicate when hot. Let the cookies cool completely for maximum crispness!!! After about 1 hour they will firm up and continue to get crispy.
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Personal
Notes: |
Personal
Notes: Almond flour makes a great cut out cookie recipe and they bake up nice and crisp.
Be sure to roll the dough at least 1/4 inch thick. And use a 2 inch round cookie cutter to cut out as many circles as you can. You can re-roll the scraps several times.
Bake in a low temp oven, at about 300F. This way, they crisp up without burning. How many you get and how how long they need to bake will depend on how thinly you rolled your dough.
Be sure to line your cookie sheet with parchment or a silicone baking mat. I think the mats work best.
For the chocolate coating, you need a good sugar-free chocolate such as Lily’s. Do NOT use unsweetened chocolate.
I always melt my chocolate coating with a bit of cocoa butter or coconut oil, to help it melt more smoothly.
I add the peppermint extract only to the chocolate coating, so that the flavor isn’t overpowering.
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This recipe for Keto Thin Mint Cookies is from