• First, preheat the oven to 350 F.
• Second, combine Cassava Flour, cocoa, salt, baking powder, and instant coffee until combined.
  1 1/2 cups cassava flour, 3/4 cup cocoa powder, 1/8 tsp intant coffee or expresso, 1 tsp baking powder, 1/8 tsp pink salt
• Thirdly, on medium speed beat together the coconut oil, monk fruit sweetener, and maple sugar in a bowl.
  3/4 cup of coconut oil, 2/3 cup of monk fruit sweetener, 1/4 cup maple sugar
• Next, on high speed beat in the egg and mint.
  1 whole beaten egg at room temperature, 1/4 tsp peppermint extract
• On low speed beat in the dry ingredients.
• Divide into two even pieces.
• Wrap in plastic and place into the fridge for one hour.
• Remove the dough from the fridge.
• Form into a rectangle.
• Place down to sheets of overlapping plastic wrap or parchment paper.
• Next, place half of the dough on top of the plastic.
• Finally, place another two sheets of overlapping plastic wrap on top of the dough.
• Next, roll the dough out with a rolling pin to 1/8 -1/4 inch thick.
• Using a cookie a two inch cookie cutter cut out the cookies.
• Place cut-out cookies onto a cookie sheet using a spatula.
• Make sure to rotate the pan half way through.
• Finally, place the cookie sheet into the oven and bake for approximately 8-10 minutes.
• Cool on baking sheets for 5 minutes.
• Lastly, remove from the oven and place on cooling racks.
• Allow to cool completly before dipping in chocolate.

Chocolate Coating

• Place the chocolate, oil, and mint into the microwave for 30 seconds at a time.
  10 oz. Lily's dark or semi-sweet chocolate, 2 tsp coconut oil, 1/8 - 1/2 tsp peppermint
• Remove and stir after each interval.
• Repeat as necessary until the chocolate is melted.
• Finally, using a fork dip cooled cookies into the chocolate.
• Tap the fork gently on the side of the bowl to remove any excess chocolate.
• Next, place them on a sheet of parchment paper.
• Place into the fridge to quicken the setting of the choclate.
• Allow the chocolate to harden before serving.