Remember Girl Scout Cookies – – all the sugar and stuff you don’t want but you do want the crunch? This is tasty, delicious and wonderful to store in the freezer
- 2 ½ c. almond flour
- 1 TBL arrowroot (see Note)
- ⅔ c. cocoa powder
- 1/8 tsp. salt
- 10 TBL grass-fed butter
- 8 TBL Fiber Yum (see Note)
- 2 tsp. vanilla
- 1 tsp. mint extract
- Pulse dry ingredients in a food processor.
- Add liquid ingredients and mix until they form a ball.
- Shape into a disk, wrap and chill for 1-2 hours or overnight.
- Preheat oven to 350 degrees.
- Cut disk in half and roll one half between 2 sheets of wax paper until about ¼” thick (no less).
- Cut out shapes (I dip my cookie cutter into almond flour to keep from sticking).
- Place on a parchment paper-lined cookie sheet, or use a Silpat.
- Repeat with other dough disk.
- Bake 12-24 minutes. Let cool on cookie sheet before removing.
- 1 c. Lily’s chocolate chips or your favorite brand
- 1 TBL coconut oil
- ¼ tsp. mint extract
- Melt chocolate and coconut oil in a bowl over simmering water. (I don’t like to use a microwave – but you could). Stir in the mint.
- Using a spoon, drizzle glaze over cookies and place on an oiled piece of parchment paper. Chill until firm and then freeze.
Note: Arrowroot flour does add 14 grams of carbs to the recipe for 28-32 cookies. If you don’t want the extra carbs, use extra almond flour. The arrowroot helps add a bit more crunch then almond flour alone.