In a medium bowl, whisk together the almond flour, 1/4 cup tapioca starch, arrowroot, cocoa powder, baking powder, and salt until combined and no lumps remain.
In the bowl of a stand mixer, combine coconut oil, coconut sugar, and eggs, then beat on medium-high speed until mixture is lighter in color and fluffy, about 3 minutes. Add in vanilla, chocolate and peppermint extracts, beating on medium-low speed until combined. Gently add in half the flour mixture, then beat on medium-low speed until combined. Repeat with remaining half of flour mixture. Stir in chocolate chips. The dough will look like soft like brownie dough; this is good! Transfer to a medium bowl and cover; chill at least 2 hours or until completely chilled.
Preheat the oven to 350ºF. Line a couple large cookie sheets with parchment paper and put the 1 cup tapioca starch in a small bowl. Using a disher, roll the cookie dough into 1-inch balls, then dip each ball in tapioca starch and toss until coated. Tap on the side of the tapioca starch bowl to remove excess, then place on baking sheet. Repeat with remaining cookie dough, placing cookie dough balls 2 inches apart from each other.
Bake 8-9 minutes or until tops are crackled and sides are formed and lightly firm. You want them to be gooey inside, so don’t overbake. We prefer ours after about 8 minutes baking. Transfer cookies to a wire rack and let cool to room temperature. Serve immediately or keep in an airtight container for 4-5 days.
Coating the cookies in tapioca starch means the outside won’t be sweet, but you can roll the cookie balls in maple sugar (ideal) or coconut sugar before rolling in tapioca starch to get some of that sweetness!
Recipe by 40 Aprons
In a medium bowl, whisk together the almond flour, 32 grams tapioca starch, arrowroot, cocoa powder, baking powder, and salt until combined and no lumps remain.
In the bowl of a stand mixer, combine coconut oil, coconut sugar, and eggs, then beat on medium-high speed until mixture is lighter in color and fluffy, about 3 minutes. Add in vanilla, chocolate and peppermint extracts, beating on medium-low speed until combined. Gently add in half the flour mixture, then beat on medium-low speed until combined. Repeat with remaining half of flour mixture. Stir in chocolate chips. The dough will look like soft like brownie dough; this is good! Transfer to a medium bowl and cover; chill at least 2 hours or until completely chilled.
Preheat the oven to 177ºC. Line a couple large cookie sheets with parchment paper and put the 1 cup tapioca starch in a small bowl. Using a disher, roll the cookie dough into 1-inch balls, then dip each ball in tapioca starch and toss until coated. Tap on the side of the tapioca starch bowl to remove excess, then place on baking sheet. Repeat with remaining cookie dough, placing cookie dough balls 2 inches apart from each other.
Bake 8-9 minutes or until tops are crackled and sides are formed and lightly firm. You want them to be gooey inside, so don’t overbake. We prefer ours after about 8 minutes baking. Transfer cookies to a wire rack and let cool to room temperature. Serve immediately or keep in an airtight container for 4-5 days.
Coating the cookies in tapioca starch means the outside won’t be sweet, but you can roll the cookie balls in maple sugar (ideal) or coconut sugar before rolling in tapioca starch to get some of that sweetness!
Recipe by 40 Aprons
Madagascar Bourbon Pure Vanilla Extract
Pure Peppermint Extract
Pure Chocolate Extract
