Easy to make moist and brownie-like cookies, that are paleo-friendly, dairy-free, low carb, gluten-free, and sugar-free
Preheat oven to 350 F and prepare a baking sheet with parchment paper.
In a bowl, stir together the almond flour, coconut flour, tapioca flour, cocoa powder, granulated erythritol, salt, and baking powder until well combined.
In another bowl, use a hand-held mixer to beat the eggs, vanilla, and peppermint until light and fluffy (about 1-2 minutes). Add in the coconut oil and continue mixing until combined.
Add the wet mix to the dry and use your hand held mixer to mix until a dough forms. Separate the dough into 18 evenly sized balls.
Place the powdered erythritol into a shallow bowl. Toss each ball into the powder until completely covered. Place the balls on the baking sheet about 1-2 inches apart.
Use the bottom of a cup to press the balls down slightly. Bake for 8-10 minutes.
Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to continue cooling.