Thin Mint Cookies - Lower sugar, GF, Dairy Free

Ingredients:

• 1 1/4 cup almond flour  
• 1/4 cup cacao powder
• 1/8 tsp sea salt 
• 1/4 cup maple syrup
• 2 tbsp coconut oilt (melted)  
• 1/2 tsp peppermint extract (can increase by taste if you like a stronger mint)
• 1 cup dark chocolate chips 

Instructions:

1. In a large bowl, whisk together the almond flour, cacao and salt. Add in the maple syrup, coconut oil and peppermint. Mix until thick.
2. Roll the dough into a ball and wrap it in parchment paper and put it in the freezer for 15 minutes. 
3. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
4. Roll the dough between two sheets of parchment until it's about 1/8 inch thick. 
5. Use a small circular object to cut out your cookie shapes. I used the lid of a spice jar and transfer your cutouts to the parchment-lined baking sheet. 
6. Re-roll the dough scraps and keep cutting out cookies until all the dough is used up. I was able to make 40 cookies in total.
7. Bake the cookies for 10 minutes, then let them sit until cooled. 
8. Melt the chocolate chips in the microwave, heating in 30-second intervals and add a bit of coconut oil if needed to help it thin a little. 
9. Using a fork, dip each cookie into the melted chocolate, ensuring it’s fully coated. Place the coated cookies onto a parchment-lined baking sheet. Refrigerate for about 10-15 minutes.
   
10. ENJOY! These cookies are best enjoyed cold :)