Chocolate Peppermint Swirl Cookies

Hey guys, it's Christmas time, which means time for everything peppermint! Try this chocolate peppermint swirl cookie recipe:

Ingredients:

• 2 Cups Almond Flour
• 1/2 Cup Coconut Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Real Salt
• 1 Egg
• 1 tsp Vanilla Extract
• 2 Tbl Coconut Oil
• 1/3 Cup Raw Honey
• 3 Tbl Cocoa Powder
• 2 Drops Peppermint Essential Oil

Directions:

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a non-stick mat.
2. Add all ingredients except for the cocoa powder and peppermint oil to the bowl of a food processor.
3. Process until the mixture comes together to form a smooth dough.
4. Remove the dough from the processor and divide in half.
5. Place half of the dough back in the processor and add the peppermint oil.
6. Process until the oil is blended into the dough. Remove and set aside.
7. Place the other half of the dough in the food processor and add the cocoa powder.
8. Process until the cocoa is completely blended into the dough. Remove.
9. Place each ball of dough between two sheets of waxed paper.
10. Roll each ball out to a thickness of 1/4 inch.
11. Remove the top layer of waxed paper from each Turn one of the sheets of dough over on top of the other sheet of dough.
12. Peel of the top layer of waxed paper and lightly press both layers of dough into each other.
13. Roll the dough up into a log, lengthwise in.
14. Chill the dough in the refrigerator for 30 minutes.
15. Using a sharp knife, slice the dough log into rounds that are about 1/2 inch thick.
16. Lay the cookies out on the prepared baking sheet leaving at least 1 ” of space between each cookie.
17. Bake the cookies for 8-10 minutes. Remove and let cool on the baking sheet. Store in an airtight container.