Preheat Oven to 350 degrees.

Add 1 cup 2 tbsp almond flour, 1/2 cup tapioca starch, 6 tbsp cacao powder, 3/4 tsp baking soda, and 1/2 tsp sea salt in large bowl. Whisk together.

Melt 6 tbsp grass fed butter in a small bowl, add 6 tbsp coconut sugar and 1 tsp vanilla, stir until well mixed.

Stir melted butter mixture into almond flour mixture until a dough is formed. You may have to use your hands at the end to finish mixing it. Roll dough in a large ball.

Line a large, flat surface with parchment paper, put ball of dough on parchment paper, top with another layer of parchment paper, and use rolling pin to roll dough out into 1/16-1/18 thickness. Use a small round cookie cutter (about 1.5”) and cut out small cookies.

Line baking sheet with parchment paper and bake 8 minutes. Remove from oven and allow to cool 10 minutes before trying to remove to a cooling rack. If you try to move the cookies right away they’ll likely fall apart. Once cooled, they are sturdy and hold together well.

Repeat process with remaining dough until all dough is used.

Add softened grass fed butter to mixing bowl along with vanilla and peppermint extract. Mix on medium unit butter is creamy, add in arrow root starch, swerve sweetener and honey.