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Paleo Thin Mints

March 11, 2014     Views 1,703     Grabbed 2     Grab    

Paleo Thin Mints

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Paleo Thin Mints
Yields 12

1 cup + 1 tbsp blanched almond flour
1 tbsp arrowroot flour
1/4 cup + 2 tbsp good quality cocoa powder
1 egg
1/4 cup + 1 tbsp grass-fed butter or favorite vegan butter spread
1 tsp vanilla extract
1/2 tsp peppermint extract
Dash himalayan sea salt
2 tbsp pure maple syrup or raw honey (3 tbsp if you like a little extra sweet)

Chocolate Coating
1/2 cup dark chocolate
1/4 tsp peppermint extract

1. Preheat oven to 350
2. In a bowl combine all cookie ingredients; roll into a ball, wrap in parchment paper and let chill in the refrigerator for 30-45 minutes
3. Remove dough and place a second sheet of parchment paper over it
4. Using a rolling pin, roll out dough to approximately 1/8 inch
5. Use a cookie cutter to cut out cookies and gently place them onto a lined baking sheet (if dough is very soft, place back into the freezer for an additional 10 minutes)
6. Bake for 15 minutes or until crisp
7. Remove and let cool completely, cookies will be crunchy
8. Once cooled melt chocolate and add in extract
9. Dip cookies and let set in fridge

As tradition goes, store thin mints in the freezer!

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