The Green Kitchen

Ingredients

Cookies

• 3 cups sifted finely ground almonds or almond meal
• 4 Tbl 100% natural unsweetened cocoa, cacao or carob powder
• 1/8 tsp Himalayan pink salt
• ½ tsp baking soda
• 1/3 cup raw honey or pure maple syrup
• 2 Tbl liquid organic coconut oil
• ½ tsp 100% pure mint essential oil
• 1 free range organic egg

Icing

• 2 cups 80% or higher Dark Chocolate  
• 1 cup Full-Fat Coconut Milk
• ½ tsp 100% pure mint essential oil

Method

1. Preheat oven to 180 C.
2. Combine all dry ingredients together in a large bowl.
3. In a separate bowl, melt the coconut oil into the honey (so that it has a more liquid consistency), then whisk in the egg and the mint oil.
4. Pour the wet ingredients into the dry and stir until its texture is even.
5. Roll out and flatten the cookies into their “thin” size, cut a square of baking paper to place on top of each cookie. Using the bottom of a glass or bowl, press down to flatten the cookies. Bake for 13 minutes. 
6. While the cookies are resting, begin the icing with a double boiler. In a small/medium-sized saucepan, heat about 1” of water to a light boil. Place a glass bowl on top of the pot and fill with the dark chocolate chips. Stir constantly until they’re completely melted.
7. Add in the coconut milk and mint oil then stir.
8. Remove from the heat and place the cookies individually in the icing. Using a couple forks, flip and drain the cookies over the frosting bowl. You can either place the cookies over wire-cooling racks so that they may further drain or on baking paper. Keep in the fridge.