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– 2/3 cup flour (80 g) – 1/3 cup cocoa powder (28 g) – 1/4 tsp baking soda – 1/4 tsp salt – 2 TBS coconut oil (28 g) – 1/2 cup + 2 TBS brown sugar (119 g) – 2 TBS almond milk – 1 tsp peppermint extract – 1 cup dark chocolate, roughly chopped ( around 6 oz, 170 g)
Combine flour, cocoa powder, baking soda and salt. Try to eliminate all clumps.
Cream coconut oil, brown sugar, almond milk & peppermint extract. Pour dry into wet. Add a splash more milk if needed.
Place dough on on a parchment-lined sheet. Placing another layer of parchment on top, begin press dough into a rectangle. Roll dough to 1/4 inch.
Freeze for 10 minutes. Remove & cut out circles and place on a separate, lined baking sheet. Re-roll scraps to as needed. Bake the cookie for 12-15 minutes and let cool on cookie sheet for 10 minutes outside of the oven (they’ll firm up some more).
Melt your chocolate and coat each cookie. Place back on parchment-lined sheet and continue with all other cookies. Let set and enjoy!