Chocolate Dipped Mint Cookies

The holiday baking season is upon us and while I don’t feel like doing tons this year, there will be some.  I started playing with some mint cookies and these are gluten-free, egg-free, and dairy-free for those folks on your gift-giving list.

Chocolate Dipped Mint Cookies

• 1/2 Cup Almond Meal
• 1/3 Cup Sorghum Flour
• 1/2 Cup Cornstarch
• 1/3 Cup Powdered Sugar
• 1/2 teaspoon Salt
• 1/3 Cup Olive Oil
• 1 Tablespoon Flax Meal
• 2 teaspoons Mint Extract
• 2 Tablespoons Almond Milk (or soy, coconut, rice, etc.)
• 4 ounces Semi-Sweet Chocolate
• Mint Sprinkles / Crushed Peppermint Candies (Optional)

Preheat Oven to 350 degrees.

Sift together the almond meal, sorghum flour, cornstarch, powdered sugar, and salt.  Set Aside

Whisk together the olive oil, flax meal, mint extract, and almond milk.

Stir together the liquid and dry ingredients until well combined.  Drop by Tablespoonfuls onto cookie sheets.  Press each cookie slightly to flatten.  Bake in preheated oven for 10 minutes.  Remove to a wire rack to cool.

Melt the semi-sweet chocolate in the top of a double boiler.  When cookies are cool dip in the chocolate and place on wax paper to harden.  Sprinkle the tops of the still soft chocolate with peppermint sprinkles or crushed peppermint candies if desired.