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Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and prepare a rolling area with 2 additional sheets of parchment paper and a rolling pin.
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Combine the gluten free flour, coconut flour, cocoa powder, xanthan gum (if using), and sea salt with a whisk to combine and remove any lumps.
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In a separate bowl, combine the coconut oil, maple syrup and peppermint essential oil.
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Pour your wet ingredients into the dry ingredients and using a spatula or a wooden spoon, stir to combine. The dough should not be very sticky but will hold together when you pinch it with your fingers. If the batter is too dry add 1 Tablespoon of filtered water at a time until moist.
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Take your dough and shape it into a ball and place in between your two pieces of parchment paper. Slowly start rolling in each direction until it is about 1/4 -1/2 inch thick. Using a round cookie cutter, cut into circles. I used a Tablespoon for this step. Re-roll the remaining dough and continue cutting until all the dough is used.
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Bake in the middle rack of your oven for about 12 – 14 minutes, or until just golden. Let cool on baking sheet for about 5 minutes, and then transfer to the freezer to chill while making the chocolate coating.