Since it’s girl scout cookie season, and I am a total cookie monster. I wanted something that I could eat, so that I wouldn’t be tempted to give in to the yummy little things all around me.
Mix almond flour, cacao powder, Swerve, baking powder, & salt in electric mixer, until all ingredients are combined.
Preheat oven to 325 degrees fahrenheit.
Line bar stones or cookie sheets with parchment paper.
Add in melted butter, lightly beaten egg, & vanilla, then mix until the dough starts balling up.
Place ball of dough between 2 pieces of parchment paper (one one large piece, folded in half), and roll out until very thin.
Cut out small rounds of dough & place on parchment lined baking sheets.
Re-roll remaining dough, until it’s all used up & cut into small rounds & placed on baking sheets.
Bake cookies for 20-30 minutes, or until cookies are hardened, but not burnt.
Let cool completely, which can be sped up by placing in fridge, freezer, or out on a cold deck.
Put the chocolate chips and coconut oil in a glass microwave safe bowl & microwave, & stir in 30 second increments, until the mixture is fully melted & smooth.
Stir in the drops of peppermint essential oil.
Dip one cookie at a time into the mint chocolate mixture with forks, letting excess chocolate drip off.
Place on parchment paper to cool, which can also be sped up by placing in fridge, freezer, or out on a cold deck.
Enjoy plain, dipped in almond milk, or Keto whipped cream!