Chickpea Flour Peppermint Thins
For the cookie: - ⅔ cup and 1 tbsp Anthony’s Goods Chickpea Flour - ¼ cup Anthony’s Goods Cocoa Powder - ¼ cup maple syrup - 2 tbsp coconut oil, melted - ¼ tsp baking soda - ½ tsp salt - 1 tsp peppermint extract For the chocolate coating: - 1 cup dark chocolate, melted - ½ tsp peppermint extract - ½ cup white chocolate, melted and thinned with ½ tbsp coconut oil (to drizzle)
Think of cookies. Do chickpeas come to mind? Probably not. But these chickpea flour peppermint thins will change your word associations forever. They’re crunchy, coated with dark chocolate, drizzled with white chocolate, and so very good. 1. In a large bowl, mix the chickpea flour, cocoa powder, baking soda and salt together. 2. Stir in the melted coconut oil, maple syrup and peppermint extract until everything is combined. 3. Preheat the oven to 400F and line a baking sheet with parchment paper. Shape the dough into small, flattened disks and place onto the baking sheet. 4. Bake for 12 minutes or until firm. 5. As soon as you bring them out of the oven, use a spatula to press down and flatten any air bubbles that may have formed. Then place the tray in the freezer for the cookies to cool. 6. In the meantime, melt the dark chocolate and mix in the peppermint extract. 7. Once the cookies are cool, coat them in chocolate and place back in the freezer for the chocolate to set. 8. Melt the white chocolate (mix in some coconut oil to thin it out if it’s too thick). Using a fork, drizzle the tops of the cookies with white chocolate and place back in the freezer to set a final time. 9. Store leftovers in the fridge.