Remember Girl Scout Cookies – – all the sugar and stuff you don’t want but you do want the crunch?  This is tasty, delicious and wonderful to store in the freezer

• 2 ½ c. almond flour
• 1 TBL arrowroot (see Note)
• ⅔ c.  cocoa powder
• 1/8 tsp. salt
• 10 TBL grass-fed butter
• 8 TBL Fiber Yum (see Note)
• 2 tsp. vanilla
• 1 tsp. mint extract

1. Pulse dry ingredients in a food processor.
2. Add liquid ingredients and mix until they form a ball.
3. Shape into a disk, wrap and chill for 1-2 hours or overnight.
4. Preheat oven to 350 degrees.
5. Cut disk in half and roll one half between 2 sheets of wax paper until about ¼” thick (no less).
6. Cut out shapes (I dip my cookie cutter into almond flour to keep from sticking).
7. Place on a parchment paper-lined cookie sheet, or use a Silpat.
8. Repeat with other dough disk.
9. Bake 12-24 minutes. Let cool on cookie sheet before removing.

Chocolate Glaze

• 1 c. Lily’s chocolate chips or your favorite brand
• 1 TBL coconut oil
• ¼ tsp. mint extract

1. Melt chocolate and coconut oil in a bowl over simmering water. (I don’t like to use a microwave – but you could). Stir in the mint.
2. Using a spoon, drizzle glaze over cookies and place on an oiled piece of parchment paper. Chill until firm and then freeze.

Note:  Arrowroot flour does add 14 grams of carbs to the recipe for 28-32 cookies.  If you don’t want the extra carbs, use extra almond flour.  The arrowroot helps add a bit more crunch then almond flour alone.