Thin mint cookies

Thin Mint Cookies:
2 cups almond flour (I used Honeyville)
1/3 cup cocoa powder
3 tbsp of Ideal sugar or your choice of sweetener
1 tsp baking powder
1/4 tsp salt
1 large egg, slightly beaten
2 tbsp butter, melted
1/2 tsp vanilla extract
10 drops stevia

Coating:
1 tbsp butter
2 3.5oz Lindt chocolate bars (85%) (or Bakers unsweetened sugar free chocolate), or whichever chocolate you like to use
1/2 tbls peppermint extract
I added some sweetener here as well

For the cookies, preheat the oven to 225* and line two baking sheets with parchment paper.

In a large bowl, combine almond flour, cocoa powder, Ideal, baking powder and salt. Add in egg, butter, vanilla and stevia and stir well until dough comes together.

Roll out dough between two pieces of parchment paper to desired thickness (I rolled mine very thin, about 1/8 inch thick). Lift off top piece of parchment and set aside. Using a small cookie cutter, cut out circles of dough and lift. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out.

Bake cookies until firm, 40 minutes to an hour. Turn off oven and let cookies continue to crisp up.

For the coating, melt butter and chocolate together in the double boiler or chocolate melter, stirring until smooth. Remove from heat and stir in peppermint extract and some sweetener if needed.

Dip cookies into chocolate, using two forks to turn over and fully coat cookie. Gently pass chocolate-coated cookie back and forth between forks to remove excess chocolate, then place on waxed paper to cool and set.

Makes about 40 cookies (if you roll out dough as thin as I did). Carb count will change depending on what chocolate you use and what sweetener you use.