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1.
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For the cookies, stir together almond flour, arrowroot, cocoa powder, sea salt, and baking soda with a whisk until there are no more lumps.
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Set aside.
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2.
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Beat butter until creamy.
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Then add sugar and beat until well mixed.
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3.
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Beat in the egg and peppermint.
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4.
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Add the wet ingredients into the dry and stir until dough comes together.
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5.
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Pour dough onto plastic wrap and shape into a cylinder 1 1/2 inches in diameter.
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Place in freezer for at least 30 minutes.
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6.
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Preheat oven to 350 degrees F.
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7.
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Remove from freezer and cut into 1/4 thick cookies.
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Place on parchment-lined baking sheet about 1 inch apart.
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Bake in batches if needed.
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8.
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Bake 10-15 minutes, or until firm to the touch.
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9.
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Cool completely.
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10.
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For the coating, place chocolate chips and shortening in a heatproof bowl.
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Bring a small pot of water to a simmer.
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Place the bowl with the chocolate chips on top being careful that the bottom of the bowl doesnt touch the water.
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Stir until chocolate is completely melted.
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Remove from heat and stir in the peppermint extract.
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11.
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Use a fork to dip the cookies into the chocolate, allowing the excess chocolate to drip off.
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Place on parchment-lined baking sheet.
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12.
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Place in fridge uncovered until chocolate has set up, about 30 minutes.
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13.
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Eat and enjoy!
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(Recipe adapted from As Good As Gluten.)
