Makes 28 cookies
Preheat your oven to 300°F
In a large bowl combine the almond flour, cacao powder, cassava flour, sugar, baking powder, sea salt, eggs, ghee, and vanilla extract. Stir until combined.
Prepare two baking sheets by placing a sheet of parchment paper over each one. Use a tablespoon to measure out cookie balls on the sheet and press each ball into a thin circle.
Bake for 25 to 30 minutes. My oven takes 30 minutes. Let cookies cool on a wire rack for 15 minutes while you use a double boiler to melt the ghee and chocolate. Combine with a whisk and stir in the peppermint extract.
Working quickly, coat each cookie in chocolate and place back on the parchment paper. Let the cookies set up in the refrigerator for an hour before serving. Store in the refrigerator or freezer.
Tip: If you want smaller more Girl Scout cookie sized cookies, use 1/2 a tablespoon to scoop the cookie dough onto the baking sheet.
Note: If you can't do dairy at all you can substitute coconut oil for ghee in this recipe.
Note: Make sure you use an oil based peppermint extract. If you use water based your chocolate can seize because water is introduced. If your chocolate seizes you can use more water to fix it. Boil some water and add 1 teaspoon at a time and stir vigorously till it smooths out.