Ingredients for chocolate cookie:
· 3/4 cup almond flour or mix it with a gluten-free mix or with oat flour
· 3 tablespoons tapioca powder/flour
· 2 tablespoons cocoa powder
· 1/4 teaspoon baking powder · pinch of Himalayan salt
· 2 tablespoons coconut oil
· 2 tablespoons maple syrup
· 1/4 mint extract
Ingredients for the glaze:
· 1 teaspoon cocoa nibs or chocolate flakes
· 2 teaspoons coconut oil
· 1/2 teaspoon mint extract
Preparation:
In a food processor, combine all dry ingredients. Add coconut oil and pulse until combined and crumbly. Add syrup and extract. Form cookie dough into a ball, wrap, and refrigerate for at least 15 minutes.
Preheat the oven to 180°C and line a baking tray with baking paper. Remove the dough from the fridge, sprinkle tapioca flour on the surface where you will roll the dough and sprinkle a little on the dough. Roll out and cut out equal round cookies with a cookie cutter, a little
wider diameter and arrange them on a baking sheet. Bake for 8-10 minutes until they are nice and soft, although they seem dry. Let them cool.
Melt the chocolate glaze and spread it all over the cookie. Refrigerate until completely cool and serve cold.