What would the vacations be with out decadent desserts? The truth is, the season is synonymous with cookies and different baked treats, a lot in order that households usually incorporate vacation baking into their annual traditions.
Individuals who keep away from gluten for well being causes could really feel left when the bevy of desserts is distributed throughout dwelling visits or workplace vacation events, as they in all probability can not take pleasure in these candy treats. This recipe for “Mint Slims” from Danielle Walker’s Eat What You Love (Ten Pace Press) ensures that even those that have gone gluten-free can get pleasure from some vacation sweets.
Mint Slims
Makes 25
2 cups blanched almond flour
2 tablespoons coconut flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon fantastic sea salt
¼ cup maple sugar
¼ cup light-colored uncooked honey
¼ cup expeller-pressed coconut oil
2 ounces unsweetened chocolate, chopped
½ teaspoon pure peppermint extract
Coating
10 ounces dairy-free and soy-free semisweet chocolate chips
¾ teaspoon expeller-pressed coconut oil
¼ teaspoon pure peppermint extract
- Within the bowl of a stand mixer fitted with the beater attachment, or utilizing a meals processor, mix the almond flour, coconut flour, cocoa powder, baking soda, salt, and maple sugar and blend completely on medium velocity.
- In a saucepan, mix the honey, coconut oil, chocolate, and peppermint extract and prepare dinner over low warmth, stirring till melted. Pour the melted chocolate combination into the dry components and beat on medium velocity till totally mixed.
- Utilizing your palms, pack the dough firmly into two balls, then flatten every right into a thick disk. Roll every disk right into a 1⁄4-inch-thick circle on a chunk of parchment paper. Stack the items (with parchment paper in between) on a baking sheet and refrigerate for no less than 1 hour, or as much as 2 days. (If chilling for greater than 2 hours, cowl the highest piece of dough with one other piece of parchment paper.)
- Once you’re able to bake the cookies, preheat the oven to 350 °F and line two or three baking sheets with parchment paper or silicone baking mats.
- Take away one of many dough items from the fridge. Use a 2-inch-round cookie cutter to chop out circles and place them on a ready baking sheet.
- Repeat with the remaining dough, rerolling and reducing circles till all of the dough is used.
- Bake one sheet at a time for 8 minutes, rotating the sheet midway by baking. Cool the cookies on the sheets for five minutes, then switch them to a wire rack to chill fully.
- To make the coating, soften the chocolate chips and oil collectively in a double boiler or a heatproof bowl set over a saucepan crammed with about 1 inch of boiling water. Stir the combination often till the chocolate melts. Stir the peppermint extract into the melted chocolate. Flip off the warmth and take away the bowl from the pan.
- Dip every cookie fully into the melted chocolate and use a fork to elevate it out. Faucet the fork gently on the facet of the bowl to permit any extra chocolate to drip off. Place the dipped cookies on the ready baking sheets, then refrigerate the cookies for 1 hour to assist the chocolate set. Serve chilled.
The recipe and picture above have been licensed by Metro Artistic Graphics.
