Paleo Thin Mints

• FOR THE COOKIES:
• 1 cup Blanched Almond Flour
• 1 teaspoon Coconut Flour
• 2 Tablespoons Cacao Powder
• 1/4 teaspoons Baking Soda
• 1/8 teaspoons Celtic Sea Salt
• 2 Tablespoons Vegan Shortening
• 1/4 cups Honey
• 1 teaspoon Peppermint Extract
• FOR THE CHOCOLATE COATING:
• 6 ounces, weight Dark Chocolate Chunks
• 1/2 teaspoons Peppermint Extract

1. For the cookies:
2. In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt. Pulse in shortening, honey, and peppermint extract until dough forms.
3. Roll out dough between 2 pieces of parchment paper to 1/8 inch thick. Freeze dough for 15 minutes.
4. Using a 2-inch cookie cutter, cut out dough. Transfer circles to a parchment-lined baking sheet.
5. Bake at 350u0b0F for 4 minutes. Cool completely on the baking sheets, then freeze for 1 hour.
6. For the chocolate coating:
7. Melt chocolate and peppermint extract in a small saucepan over very low heat.
8. Dip each cookie in chocolate, then place on a parchment-lined plate. Transfer plate to freezer for 1 hour.
9. Serve.

blanched almond flour, coconut flour, cacao powder, ubc, salt, shortening, ubc, chocolate

Taken from tastykitchen.com/recipes/desserts/paleo-thin-mints/ (may not work)