Inspired by Chocolate Mint Truffles (aka Thin Mint Balls)
1/4 oat flour
1/4 c flaxmeal or chia meal
1/4 c cocoa powder (unsweetened)
1/2 c almond meal
3 TBSP maple syrup
1/2 – 1 tsp peppermint extract
dash of salt (optional – but it helps bring out the sweetness)
*Optional Add: 1 TBSP coconut oil or coconut butter
2 squares Baker’s chocolate, bittersweet
2 TBSP coconut oil
Cookies: In a small ball, mix all dry ingredients. Then add wet ingredients. Mash with back of spoon to get ingredients to stick together. If mix is too dry, and you don’t want to use fat, add more maple syrup.
Chocolate Coating: Melt Baker’s chocolate and coconut oil in the microwave on high in 30 second intervals until melted. (Mine took 90 seconds.)
First, make cookies. Roll into balls and flatten into thick disks with your fingers. Once all cookies are formed, melt chocolate and coconut oil. Dip cookie disks in chocolate and place on a cookie cooling rack placed on a cookie sheet, sheet cake pan, or jelly roll pan, so the chocolate can drip away from the cookies. Place cookies in a cool place until chocolate sets. Remove from rack, and store in the refrigerator or freezer until ready to eat.