Thin Mints - BFC style

Ingredients:

cookie:
1 cup blanched almond flour
1 teaspoon coconut flour
2 tablespoons cocoa powder
1/8 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons coconut oil melted
1/4 cup Nature's Hollow Maple syrup
1 teaspoon peppermint extract

chocolate topping;
4 squares of baking chocolate
2 tb coconut oil melted
1/4 c of xylitol
½ teaspoon peppermint extract  **(my opinion - optional)

Instructions:

1. In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt
2. Pulse in coconut oil, syrup, and peppermint extract until dough forms
3. Roll out dough between 2 pieces of parchment paper to ⅛ inch thick
4. Freeze dough for 15 minutes
5. Using a 2-inch cookie cutter ( I used a small round container), cut out dough into 20 cookies

6. Transfer circles to a parchment lined baking sheet
7. Bake at 350° for 8 minutes
8. Cool completely on the baking sheets, then freeze for 1 hour

9. Melt chocolate, coconut oil and peppermint extract in a small bowl in microwave, then add xylitol
10. Dip each cookie in chocolate, then place on a parchment-lined plate
11. Transfer plate to freezer for 1 hour then Serve

**Keep in the freezer**

makes 20 cookies at 8 g of carbs and less than 1 g of sugar per cookie.

recipe from;  http://www.elanaspantry.com