PALEO THIN MINTS

1. In a large bowl, mix together the softened coconut oil & coconut sugar until smooth. Add the egg, vanilla extract, & peppermint extract & mix until smooth.
2. Add the rest of the ingredients & mix until well incorporated.
3. Refrigerate the dough for at least 30 minutes.
4. Using a small cookie scoop, scoop the chilled dough onto a parchment-lined baking sheet & bake for 10 minutes at 350°F. When finished, use the back of a spatula to flatten them. Let cool - pop in the fridge to speed it up!
5. Once the cookies have cooled, melt the chocolate. Bring a small pot of water to a low boil. Place a heat-proof glass bowl on top of the pot. Add the chocolate chips & coconut oil into the bowl & stir until melted. Remove from heat & stir in peppermint extract.
6. Dip the cookie in the chocolate & use a fork to flip it & coat it on all sides. Let excess chocolate drip off & place on a parchment-lined baking sheet. Pop in the fridge or freezer to set. Enjoy!