Lucky Mint Thins

• ½ cup Just Ingredients Mint Chocolate Protein Powder
• ½ cup almond flour
• ¼ cup cacao powder 
• ¼ cup coconut sugar
• ¼ tsp baking powder 
• ¼ tsp sea salt 
• 3 T coconut oil or grass fed butter
• 3 T water
• 1 tsp vanilla extract
• ¼ tsp pure peppermint extract

Coating: 

• ⅔ cup chocolate chips 
• 4 T coconut oil
• 2 T mint chocolate protein powder

1. Preheat the oven to 350°. Line a baking sheet with unbleached parchment paper.
2. In one bowl, mix all dry ingredients.
3. In a separate bowl, combine wet ingredients. Make sure the water is warm so the coconut oil stays melted.
4. Pour wet into dry and mix until a dough ball forms.
5. Scoop 1 teaspoon of dough, roll into a ball, and place on the baking sheet.
6. Press each ball into a ¼-inch thick disk using the bottom of a glass.
7. Bake 10 minutes. Remove and let cool completely.
8. Melt chocolate chips and coconut oil until smooth. Whisk in protein powder.
9. Dip each cookie into chocolate and return to the parchment paper.
10. Freeze 10 minutes until set.

• Store in the refrigerator up to 10 days or freezer up to 3 months.
• Prep: 20 min. Bake time: 10 min.  Makes 24-26 cookies.