🥣 Step 1: Prepare the Dough

1. In a medium bowl, whisk together almond flour, cocoa powder, erythritol, salt, and baking soda.

2. Add softened butter, peppermint extract, and vanilla extract.

3. Mix until crumbly. Add almond milk a little at a time until a dough forms.

4. Roll the dough into a log, wrap in plastic, and chill in the fridge for at least 30 minutes.

Tip: Chilling helps the cookies keep their shape while baking.

🍪 Step 2: Slice & Bake

1. Preheat oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. Slice the dough log into 1/4-inch rounds and place them on the baking sheet.

4. Bake for 10–12 minutes until just set. Let cool completely before handling.

🍫 Step 3: Coat in Chocolate

1. Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals.

2. Stir in peppermint extract.

3. Dip each cooled cookie into the chocolate coating using a fork.

4. Let the excess drip off and place the cookies on parchment paper.

5. Chill until the coating is firm.

Storage Tips

• Refrigerator: Store in an airtight container for up to 1 week.

• Freezer: These freeze beautifully—just defrost in the fridge for 30 minutes before serving.