Minty thins recipe

Ingredients

• ½ cup (112 g) plus 3 tablespoons (45 g) grass-fed butter, melted and divide
• ¼ cup (85 g) maple syrup
• ¼ cup (20 g) raw cacao powder
• 1 teaspoon baking soda
• 1 teaspoon peppermint extract
• 1 egg
• ¾ cup (84 g) coconut flour
• 1½ cups (263 g) dark chocolate chips

1. In a medium bowl, blend together ½ cup (112 g) butter, maple syrup, cacao powder, baking soda, and peppermint extract with a hand mixer or a whisk. In a small bowl, beat the egg and then add it to the butter-syrup mixture. Mix well until it forms a soft batter. Mix in the coconut flour in small increments until well combined. On parchment paper, hand roll the dough into a long cylinder 2½ to 3 inches (6.5 to 7.5 cm)-thick and refrigerate for 30 minutes.
2. Preheat the oven to 350°F (180°C, or gas mark 4). Once the dough has hardened, slice the dough into ¼ inch (6.5 mm) rounds and place them onto a baking sheet lined with parchment paper. Bake for 7 to 9 minutes, or until set, and then allow to cool for 30 minutes. You can put the baking sheet in the fridge to speed up the process.
3. In a heat-safe bowl, add the chocolate chips and remaining 3 tablespoons (45 g) butter and set the bowl over a saucepan of simmering water to let the chocolate and butter melt. Before the chocolate is completely melted, remove the bowl from heat and stir the chocolate until it is smooth. Allow the chocolate to cool for about 10 minutes so you don’t burn yourself. Once it is cool enough, using your hands, dip each cookie and cover it completely with chocolate (it will get a little messy) and then place the cookie on the parchment paper. Once you finish coating all of the cookies, place the baking sheet in the fridge so they can cool and harden. Store them in a sealed container in the fridge or freezer.