Choc Mint Swirl Cookies
Hands On Time: 15 minutes
Total Time: 1 hour and 15 minutes
Pretty little swirls of chocolate and mint combine in this delicious crisp cookie.
Perfect to serve with a big mug of Irish coffee.
8 ounces of almond flour
3 tablespoons of coconut flour
1 teaspoon of baking powder
½ teaspoon of xanthan gum
4 ounces of butter, softened to room temperature
2 teaspoons of vanilla extract
½ teaspoon of peppermint extract
Green food dye of choice
2 tablespoons of Dutch cocoa powder
Sift the almond flour, coconut flour, xanthan gum and baking powder together into a large mixing bowl.
Divide dough in half and beat cocoa powder into one half until well combined.
Add the peppermint extract and green food dye to the second half and mix until the color is evenly dispersed.
Roll out the peppermint dough between two sheets of baking paper to a rectangle about 8×9 inches. Do the same with the chocolate dough.
Gently place the chocolate dough on top of the peppermint dough, matching it up as best you can. Use a rolling pin to gently press the two layers together and then remove the top sheet of baking paper.
Starting at a long side, gently roll up the dough, using the paper to help lift the dough.
Try and roll it as tightly as you can as this will determine your end result.
If the dough cracks, just patch it together with your fingers and continue rolling.
Once the dough is rolled, wrap it in cling wrap and place in freezer for 30 minutes.
Preheat oven to 325⁰ F, fan forced.
Line a large baking tray with baking paper. Using a very sharp knife and a clean downward stroke, cut cookie dough log into ¼ inch slices, place on prepared baking sheet and press down slightly.
Bake for 15 to 20 minutes, or until just golden around the edges.
Store in a sealed container in the pantry for up to 10 days.
The cookies will soften over time.
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