Directions

1. In a large bowl, whisk the almond flour, oat flour, cinnamon, cocoa powder, monk fruit (or sugar) to get all the lumps out.
2. In a medium bowl, mix the maple syrup, water, almond butter.
3. Add the wet ingredients to the dry ingredients and mix thoroughly. Place the dough in a piece of plastic wrap or parchment paper and wrap tightly. Refrigerate for one hour.
4. Preheat oven to 350°F (177°C) and line cookie sheets with parchment paper. Note: if you only have one cookie sheet, bake in batches and use a second sheet of parchment paper for the second batch.
5. Unwrap the dough and roll out onto a large piece of parchment paper. It should be ¼” or 6 mm thick. Use a cookie cutter of your choice to cut the cookies. Keep rolling the dough back into a ball and rolling it out until all the dough is gone.
6. Place as many cookies as you can in the first pan. They can be placed closed together (but not touching) as they will not expand much. Bake for 15 minutes or until crispy.
7. Cool completely on a cooling rack, probably about 20 minutes.

Coating

1. Place the chocolate chips in the double boiler and melt over medium heat stirring a few times. Watch closely so it does not burn. They should melt quickly. Once they are mostly melted, remove from heat and stir. Add peppermint oil or extract and mix well.
2. Place a pan or parchment paper under the cooling rack. Put the melted chocolate into the squeeze bottle. Carefully drizzle stripes of chocolate over each cookie. Add sprinkles to the top as desired. Allow 15-20 minutes to set.