Thin Mints

Submitted by: Regina Galbick

Ingredients

1 c. almond flour, organic
1/4 c. coconut flour, organic
1/2 c. coconut sugar, organic
1/4 c. cacao powder, raw, organic
1/4 tsp. sea salt, unrefined and pure
1 egg, omega-3, cage-free, organic
1 stick butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
12 oz. chocolate chips, dark, 70%, raw, organic
1 tsp. peppermint extract, organic

Directions

Sift together the almond flour, coconut flour, cocoa powder, salt, and stevia until mixed. Add in the egg, butter, and 1/2 teaspoon of peppermint extract and mix until it forms a dough. Roll the dough into a log on some parchment paper and put in the refrigerator or freezer to chill. Preheat your oven to 375°F. When the dough is solid, using a sharp knife, cut out cookies that are roughly 3/8-inch thick. Lay the cookies out on a baking tray. They can be placed close together because they don't really spread. There should be about 24 cookies. Bake for 18-20 minutes. Remove the cookies from the oven and allow them to cool until they’ve hardened. Make the coating by melting the chocolate chips and mixing in the remaining 1/2 teaspoon of peppermint extract. One by one, dip the cookies into the melted chocolate to coat both sides. The chocolate should be fairly runny and only coat in a small layer. If the chocolate is thicker, heat it up until it melts more. Lay the cookies onto parchment paper and refrigerate to fully harden. These will keep 2 weeks in the refrigerator. Enjoy!