Low Carb Chocolate Mint cookies

2/3 cup + 2 Tbspn finely ground Hazelnut flour
1/3 cup coconut flour
2 Tbspn unsweetened dark cocoa powder
1/4 tsp baking soda
pinch salt
1/3 cup coconut oil, crisco, OR butter - softened
1/3 cup sugar free honey or maple syrup
1 tsp peppermint extract

Mix together all dry ingredients in one bowl. In separate bowl - beat together the oil, honey / maple, and extract. Take half the wet mixture and put into the dry. Beat with mixer. Add other half of the wet mixture, and mix til everything is combined. Turn dough out onto parchment paper, and work into a ball. Place another piece of parchment on top of dough ball, and roll dough out to 1/8" thick. Place on cookie sheet in the freezer for 20-30 minutes.

Using a 1" cookie cuter, cut cookies from frozen dough. Work quickly, the longer the dough is out - the harder it will be to transfer them for baking. Once the cookies are cut out - Put them on a parchment lined baking sheet, and bake 5 minutes in 350 degree oven. Transfer to cooling rack. Roll out the left over dough, and freeze again. Just repeat process. For the topping, I melted down sugar free Lily's dark chocolate chips and dipped the cookies in the chocolate.