Keto Chocolate Covered Mint Cookies

Instructions

1. Preheat oven to 350º. Line a baking sheet with parchment paper and set aside.
2. Add the coconut oil to a medium-sized glass bowl. Microwave for about 15-20 seconds until the oil is almost melted. Let the oil cool slightly, then whisk in mint extract. Then, whisking briskly, add the egg.
3. Sprinkle in the dry ingredients: almond flour, cocoa powder, Splenda® Keto Sweetener, baking soda, and salt. Stir together with a wooden spoon until combined.
4. Scoop cookie dough into balls 1 tablespoon each, then flatten the ball out into a disk (cookie dough will not flatten much on its own when baked).
5. Bake for about 9-10 minutes. The cookies should no longer be glossy when finished. Remove from oven and let cool completely. Place the cookies on parchment paper or a baker’s rack.
6. In a microwave-safe bowl, melt half the chocolate chips until smooth. Carefully spread a teaspoon of the melted chocolate on each individual cookie, so it drips down the side, covering each cookie. Repeat for the second half. Let cookies cool completely, so the chocolate can harden.
7. After the chocolate has fully hardened, place cookies in a freezer-safe container and store them in the freezer.