In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt .

Pulse in shortening, honey, and peppermint extract until dough forms .

Roll out dough between 2 pieces of parchment paper to ⅛ inch thick .

Freeze dough for 15 minutes .

Using a 2-inch cookie cutter , cut out dough .

Transfer circles to a parchment lined baking sheet .

Bake at 350° for 4 minutes .

Cool completely on the baking sheets, then freeze for 1 hour .

Melt chocolate and peppermint extract in a small saucepan over very low heat.

Dip each cookie in chocolate, then place on a parchment-lined plate .

Transfer plate to freezer for 1 hour .

Recipe posted with permission from Elana's Pantry