Thin Mint Cookies THM

Since I have really started doing Trim Healthy Mama (THM) I am dropping the pounds! I am 5 weeks postpartum with my new baby and can't believe how quickly the weight is dropping. I usually have a hard time losing weight without losing my milk supply too. NOT the case with THM!!! My milk supply is great, she actually chokes because there is so much. I've never had that problem before. And the food. I'll just be honest, I LOVE food!!! Do you? Well, there is no need to give up everything you love. You can seriously have your cake and eat it too! And here is a little recipe to show you what I mean. Girl scouts look out!

 Homemade Thin Mints

Cookies:
1 3/4 cups almond flour
1/3 cup cocao powder
3 tbsp granulated erythritol
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
7 oz 85% cacao gluten-free chocolate bars
1 tsp peppermint extract

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

In a large bowl, combine almond flour, cocao powder, erythritol, 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 2-inch diameter cookie cutter, cut out circles of dough and lift gently. 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, place a metal bowl over a pot of gently simmering water, not allowing the bowl to touch the water. Melt butter and chocolate together in the bowl, stirring until smooth. Remove from heat and stir in peppermint extract.

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.