Thin Mints (Grain-free)

• 1/2 cups Tapioca Starch
• 13 cups Coconut Flour
• 1/4 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 2 Tablespoons Raw Organic Cacoa
• 1/2 cups Coconut Oil
• 1/4 cups Maple Syrup, Plus 1 Tablespoon (room Temperature, See Note)
• 1 teaspoon Pure Vanilla Extract
• 1 whole Egg
• 1 ounce, weight Dairy-free Chocolate, Melted
• 2 cups Dairy Free Chocolate Chips
• 2 teaspoons Coconut Oil
• 1/2 teaspoons Pure Peppermint Extract

1. For the cookies: Note that the dough needs to refrigerate for at least an hour.
2. So plan ahead.
3. In a medium bowl, whisk together the tapioca starch, coconut flour, salt, baking soda, and cacao powder.
4. In the bowl of a stand mixer using the paddle attachment, mix together the coconut oil, maple syrup (at room temperature), vanilla, and egg.
5. Scrape down the sides of the bowl.
6. Melt the chocolate (either in the top of a double boiler or in the microwave on low setting for 30 second increments), and add it into the wet ingredients.
7. Mix until combined.
8. Scrape down the sides of the bowl.
9. With the mixer on low, add in half of the dry ingredients.
10. Mix until incorporated.
11. Scrape down the sides.
12. Add in the rest of the dry ingredients and mix until incorporated.
13. Scoop dough onto a sheet of plastic wrap.
14. Wrap it up and place it in the fridge for 1 hour.
15. Take dough out of the fridge and place it on the counter for 20 minutes.
16. Preheat oven to 350 F.
17. Unwrap the dough ball and place it on a Silpat mat on your work surface.
18. Place the piece of plastic wrap on top and use a rolling pin to roll it out to about 1/4 of an inch thick.
19. Once rolled out place the Silpat onto a baking sheet and put it in the fridge for 5 minutes.
20. Take it out of the fridge and use a small cookie cutter to cut out circles.
21. Place cookies on a parchment paper lined baking sheet, with the help of a spatula.
22. Space them an inch or so apart.
23. Repeat this step until you are out of dough.
24. (The dough needs to be cold to pick them up to place on baking sheet, so dont skip the refrigeration step!)
25. Bake for 10 minutes.
26. Remove pan from oven and let cookies cool on a wire rack for 10 minutes.
27. For the chocolate and mint coating: Melt the chocolate as you did above.
28. Stir in the coconut oil and peppermint extract, until completely mixed.
29. Coat each cookie in the chocolate, shaking off any excess chocolate.
30. Place on a lined baking sheet and place in the freezer for 5 minutes.
31. Then take them out, share, and enjoy!
32. Store in the freezer!
33. Notes: 1.
34. The wet ingredients incorporate better if the maple syrup is at room temperature (otherwise it can solidify the coconut oil).
35. 2.
36. The cookies by themselves are not very sweet, until you coat them in chocolate.
37. So if you want just the cookie I recommend adding a little bit more maple syrup to the dough.

tapioca, coconut flour, salt, baking soda, cacoa, coconut oil, maple syrup, vanilla, egg, chocolate, chocolate chips, coconut oil

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/thin-mints-grain-free/ (may not work)