1 tablespoon coconut oil (for melting with the chocolate)
Instructions
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or use a non-toxic baking stone.
In a large bowl, add the almond flour, cacao powder, gluten free flour, baking powder, and salt. Whisk to combine.
Pour in the maple syrup, melted coconut oil and vanilla (and mint extract, if using) and combine with a wooden spoon.
Scrape the dough onto a lightly floured surface and knead for 2 minutes.
Roll tablespoon-size portions of the dough into balls. Place on the parchment-lined cookie sheets and press a moist moist 1/4 – 1/2 teaspoon into the center of each dough ball. If your balls seems dry – add another 1-2 tablespoons of maple syrup to moisten the dough.
Refrigerate for 15 minutes.
Place the cookies in the oven and bake for 7 minutes. Open the oven and reverse the position of the pans; bake for another 7. Remove cookies from the oven and let cool slightly.
Add 1/2 a cup of chocolate chips and 1 tablespoon of coconut oil to a double broiler and stir over medium heat until fully melted. If using the microwave, be sure to use a microwave-safe dish for 15 seconds at a time. Stirring in between.
Drop 1/2 a teaspoon full into each cookie and let sit for 20 minutes for the chocolate to set.
