1.  Mix together softened coconut oil & coconut sugar until smooth. Add the egg, vanilla extract, and peppermint extract and mix until smooth.

  2. Add the baking soda, salt, almond flour, and cacao powder and mix well until incorporated.
  3. Optional but recommended: refrigerate the dough for at least 30 minutes. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  4. Scoop chilled dough onto the parchment-lined baking sheet and bake for 10 minutes.
  5. Once out, use the back of a spatula to flatten them. Pop in fridge to cool.
  6. Melt the chocolate for dipping. stir every 30 seconds so it doesn't burn.
  7. Once melted, remove from heat and stir in peppermint extract.
  8. Dip cookies in the chocolate & coat it on all sides.
  9. Let chill & enjoy!



  • 1/3 cup coconut oil, softened but not totally melted
  • 1/3 cup coconut sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups blanched almond flour
  • 2 tbsp raw cacao powder

Chocolate Layer

  • ​2 Chill-out Moodygirl Chocolate bars
  • 1 tbsp coconut oil
  • 1/4 tsp peppermint extract