Thin Mint Cookies

To make thin mints we used our basic Sugar Cookie recipe (see below) added to the mixture

Cocoa (We used Hershey's Special Dark Cocoa & regular) about 1/4 cup each

Peppermint Oil (candy oil) to taste (start small amounts it doesn't take a lot)

Roll out super thin about 1/16" think cut out into shape, we did rounds (we used the pumpkin pie spice cap that was sitting there lol), then bake at 350 for 10-15 minutes.  You are wanting them slightly crispy.   Let Cool

For chocolate coating we used melted Sugar Free Dark Chocolate discs mixed in a little bit of coconut oil melted to keep the chocolate thinner.  Then we kept in the fridge until it was time to eat/give away so they didn't melt.

Sugar Cookie
2 cups almond flour or meal
¼ cup coconut flour (helps bind)
¼ cup Quinoa Flour (keeps it moist)
1 teaspoon sea salt
1 teaspoon baking soda
1 egg white
1 cup sugar or substitute (we use Zsweet)
1 teaspoon Vanilla
½ cup butter or coconut oil

Sugar Cookies we cooked for 10 minutes at 350

***to make a crisp butter cookie omit egg white & baking soda)

This is our *base* sugar cookie recipe.
You can add different flavorings such as brown sugar, molasses, chocolate chips, nuts etc and have Chocolate chip cookies.