Thin Mints (Grain-free)

Directions

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   For the cookies: Note that the dough needs to refrigerate for at least an hour.
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   So plan ahead.
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   In a medium bowl, whisk together the tapioca starch, coconut flour, salt, baking soda, and cacao powder.
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   In the bowl of a stand mixer using the paddle attachment, mix together the coconut oil, maple syrup (at room temperature), vanilla, and egg.
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   Scrape down the sides of the bowl.
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   Melt the chocolate (either in the top of a double boiler or in the microwave on low setting for 30 second increments), and add it into the wet ingredients.
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   Mix until combined.
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   Scrape down the sides of the bowl.
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   With the mixer on low, add in half of the dry ingredients.
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    Mix until incorporated.
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    Scrape down the sides.
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    Add in the rest of the dry ingredients and mix until incorporated.
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    Scoop dough onto a sheet of plastic wrap.
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    Wrap it up and place it in the fridge for 1 hour.
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    Take dough out of the fridge and place it on the counter for 20 minutes.
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    Preheat oven to 350 F.
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    Unwrap the dough ball and place it on a Silpat mat on your work surface.
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    Place the piece of plastic wrap on top and use a rolling pin to roll it out to about 1/4 of an inch thick.
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    Once rolled out place the Silpat onto a baking sheet and put it in the fridge for 5 minutes.
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    Take it out of the fridge and use a small cookie cutter to cut out circles.
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    Place cookies on a parchment paper lined baking sheet, with the help of a spatula.
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    Space them an inch or so apart.
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    Repeat this step until you are out of dough.
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    (The dough needs to be cold to pick them up to place on baking sheet, so dont skip the refrigeration step!)
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    Bake for 10 minutes.
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    Remove pan from oven and let cookies cool on a wire rack for 10 minutes.
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    For the chocolate and mint coating: Melt the chocolate as you did above.
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    Stir in the coconut oil and peppermint extract, until completely mixed.
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    Coat each cookie in the chocolate, shaking off any excess chocolate.
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    Place on a lined baking sheet and place in the freezer for 5 minutes.
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    Then take them out, share, and enjoy!
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    Store in the freezer!
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    Notes: 1.
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    The wet ingredients incorporate better if the maple syrup is at room temperature (otherwise it can solidify the coconut oil).
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    2.
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    The cookies by themselves are not very sweet, until you coat them in chocolate.
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    So if you want just the cookie I recommend adding a little bit more maple syrup to the dough.