Directions

Cookies

1. In a large bowl, whisk the almond flour, oat flour, spearmint leaves, cocoa powder, monk fruit and salt to get all the lumps out.

2. In a medium bowl, mix the maple syrup, water, almond butter and peppermint oil (or peppermint extract) thoroughly.

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 the second sheet of parchment paper for the second batch.

5. Unwrap the dough and roll it 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 10-15 minutes or until crispy.

7. Cool completely on a cooling rack, probably about 30 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 parchment paper over a plate or platter and use a fork to place a cookie into the chocolate mix and flip over gently. Drag the bottom of the cookie against the pan edge to remove excess chocolate. Place on parchment paper. Add sprinkles to the top as desired. With all cookies complete, place in refrigerator to set.