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Holiday-Paleo-Thin-Mints-All-Day-Fit

My sister made these over the holidays and they reminded me of the Girl Guide Cookies you can get over the holidays. Except these ones I didn’t feel as bad when I reached for the 10th one.

Prep Time – 40 minutes
Cook Time – 16 minutes
Servings – 14-16 Cookies
Ingredients
    • 1 cup + 1/4 cup blanched almond flour
    • 1 tbsp tapioca flour
    • 1/3 cup cocoa powder
    • sea salt
    • 5 tbsp butter
    • 1 tsp vanilla extract
    • 1/2 tsp peppermint extract
    • 3 tbsp raw honey
    • 2 tsp coconut sugar

Chocolate Coating

  • 1 cup dark chocolate
  • 1/4 tsp peppermint extract
  • 2 tsp coconut oil
Instructions
    1. Preheat the oven to 300F. In a bowl combine dry ingredients followed by wet ingredients. Make sure the butter is softened and at room temperature before adding it in. Use a fork to mix the dry and wet ingredients together until the butter is well incorporates and you have formed a pliable dough.
    2. Roll the dough into a ball and wrap it in parchment paper. Place the dough in the refrigerator and let chill for 30-45 minutes.
       –
    3. Once dough has chilled, place it onto a piece of parchment paper. If the dough is soft, sprinkle additional tapioca flour onto the parchment before placing the dough onto it.
    4. Place a second sheet of parchment paper over the dough. Using a rolling pin, roll out dough until it is 1/4 inch thick. Make sure not to roll it any thinner. Thin dough will very be hard to lift. Use an off-set spatula to make the dough easier to lift.
    5. Use a cookie cutter to cut out cookies and gently lift them with a spatula to place them onto a cookie sheet lined with parchment paper.
    6. Bake for 15-16 minutes. Remove and let cool completely on a cooling rack. Over a double boiler, melt chocolate and coconut oil. Once melted, add in peppermint extract.

  • Using a spoon, dip cookies into the chocolate until fully coated and place back on the parchment paper. Let chill in the fridge until the chocolate has hardened.

 

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