Ingredients

The following ingredients have 18 Servings
  • 1 cup blanched almond flour (not almond meal)
  • 1 teaspoon coconut flour
  • 2 tablespoons cacao powder
  • ⅛ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 2 tablespoons palm shortening
  • ¼ cup honey
  • 1 teaspoon peppermint extract
  • 6 ounces
  • ½ teaspoon peppermint extract

Instruction

  • In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt
  • Pulse in shortening, honey, and peppermint extract until dough forms
  • Roll out dough between 2 pieces of parchment paper to ⅛-inch thick
  • Freeze dough for 15 minutes
  • Using a 2 inch cookie cutter, cut out dough
  • Transfer circles to parchment paper lined baking sheet
  • Bake at 350°F for 4-5 minutes
  • Cool completely on baking sheets, then freeze 1 hour
  • Melt chocolate and peppermint in a small saucepan over very low heat
  • Use a dipping tool to lower cookies into chocolate, then place on parchment lined plate
  • Freeze 1 hour
  • Serve