2 scoops 1stPhorm Phormula-1 Mint Chocolate Cookie protein powder (available to order HERE )
1-1/2C almond flour
1t baking powder
1/4C Stevia sweetner or coconut sugar
1/3C cocoa powder
1/2t vanilla extract
2T melted organic butter
1 egg- lightly beaten
1/8t liquid stevia
1T organic butter
6oz dark chocolate (I used 85% Lindt chocoalte dark bar)
1t peppermint extract
Preheat oven to 300*
In a medium bowl add protein powder, almond flour, baking powder, salt, powder stevia sweetner & cocoa powder. Stir to combine ingredients.
In a small bowl add the vanilla extract, 2T organic butter, egg, liquid stevia and water. Whisk together then pour the wet into the dry ingredients and knead with hands or 2 spoons until dough is mixed well. Dough will be slightly crumbly. Keep working and pressing together until you can form a semi-solid ball of dough.
Using a piece of parchment paper, place ball of dough on parchment. Cover with another sheet of parchment and roll with a rolling pin until dough it approx 1/4″ thick.
Line 2 baking sheets with parchment paper and using a cookie cutter (I used a 2″circle) cut out cookies and place them on the parchment paper with 1″ spacing between them. Continue to rework dough, roll flat and cut cookies out until all dough is used.
Place cookies in oven and bake for 27-30 mins. Remove from oven and place onto a cooling rack. Cookies will continue to crisp as cookies cool. Allow cookies to cool completely before dipping.
Once cookies are cool, using a double boiler on the stove or a microwave safe bowl, add 1T organic butter, dark chocolate and peppermint extract. heat until melted, stirring often to keep it smooth and even.
Using 2 forks, dip cookies individually into the chocolate mixture and allow excess to drip off of lightly shake to remove excess chocolate.
Place dipped cookies on wax paper lined baking sheet or something that will fit in your fridge. Once all cookies are coated, place in the fridge and allow to cool and set 15-20 mins or until chocolate hardens. Remove from fridge and place in an airtight container. Store at room temperature.
Makes 24- 2″ cookies