Peppermint Thins

About

These cookies are amazingly good! I love the peppermint and dark chocolate combo. These are crunchy with a delicious chocolate coating on the outside. The trick is to roll out the dough nice and thin, which is great because it makes quite a few cookies.

Ingredients

1 ¾ cup almond flour
⅓ cup 100% cocoa special dark by hershey's
½ cup the ultimate sugar replacement granular by swerve
1 teaspoon baking powder
¼ teaspoon coarse kosher salt by morton
2 tablespoon butter
½ teaspoon vanilla extract
½ teaspoon peppermint extract
7.5 tablespoon coconut oil
6 tablespoon 100% cocoa special dark by hershey's
6 tablespoon water
1 ½ cup the ultimate icing sugar replacement by swerve
3 teaspoon peppermint extract

Instructions

Preheat an oven to 300 F. Combine the almond flour, dutch cocoa, granulated erythritol, baking powder and kosher salt together in a medium mixing bowl.
Add the melted butter, the egg (beaten), vanilla and peppermint extract. Combine the dough with a fork until very well mixed and no dry crumbs can be seen.
Turn the dough out onto a piece of parchment paper. Place another piece of parchment paper on top. Then using a rolling pin, roll the dough between the two pieces of parchment paper and roll the dough to ⅛” thickness.
Cut the cookies out using a 2” round cookie cutter and place on a parchment lined baking sheet. I could fit 5 rows of 4 cookies. You can place them close as they do not spread.
Bake for 20 minutes until the cookies are firm.
In the meantime, combine the chocolate coating ingredients in a small bowl. Combine the coconut oil, dutch cocoa powder, 6 T water, ½ cup erythritol icing sugar and peppermint extract together. It’s best if your coconut oil is solid as it will mix better. Once it is mixed well, then microwave it for 20 seconds to make the coating hot and liquid. If your coconut oil is liquid, you may need to refrigerate it until it solidifies, then mix it and then microwave it. This is necessary to emulsify the fat with the cocoa powder. Let the cookies cool slightly before removing from the baking sheet. Then dip each cookie into the chocolate coating, using a fork to remove it and tap off the excess chocolate. Return to the baking sheet.
Once they are all coated, refrigerate until chocolate is firm.