Peppermint Brownie Thins, Gluten-Free

• 5 ounces, weight Quality Dark Chocolate
• 1/2 cups Coconut Oil
• 1 cup Light Brown Sugar
• 1/2 cups Hazelnut Meal (or Substitute Almond Flour/meal)
• 1/4 cups Brown Rice Flour
• 1/2 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 2 whole Eggs, Beaten (if You Prefer, 1 Egg Also Works)
• 1 Tablespoon Vanilla Extract
• 1/8 teaspoons Peppermint Extract
• Optional Garnish: Crumbled Candy Cane Pieces

1. Preheat the oven to 350u0b0F. Lay parchment on two baking sheets; set aside.
2. In a small saucepan, melt the dark chocolate and coconut oil over low heat. Stir occasionally, until melted then remove from heat and set aside.
3. In a medium sized mixing bowl, mix together the brown sugar, hazelnut meal, brown rice flour, salt and baking soda.
4. In a separate bowl, beat the two eggs - don't over beat, just enough to combine.
5. Add the eggs, vanilla extract, peppermint extract and melted chocolate to the dry ingredients.
6. Using a hand mixer, beat on low until the batter becomes smooth and shiny.
7. With an ice cream scooper, drop 1 scoop on the prepared baking sheet, spacing every 2-inches.
8. Bake 8 to 9 minutes, or until the edges have browned.
9. Remove and immediately sprinkle candy cane pieces over the top of the cookies. Let cool for 10 minutes before removing and placing on cooling rack.
10. Enjoy!

chocolate, coconut oil, light brown sugar, hazelnut meal, ubc, salt, ubc, eggs, vanilla

Taken from tastykitchen.com/recipes/desserts/peppermint-brownie-thins-gluten-free/ (may not work)