For the Cookies

1. Place oven racks at middle position and the one above and preheat oven to 325 degrees F. Line two rimmed baking sheets with parchment and set aside.
2. In a medium bowl, add almond flour, coconut flour, salt, and cocoa powder and whisk to combine. Set aside.
3. In a large, deep mixing bowl, add butter, coffee powder, and peppermint extract. Use a hand mixer to cream the butter then add Swerve Confectioners Sweetener. Mix until combined.
4. Add almond flour mixture, and continue mixing on low, scraping the sides and bottom of bowl as needed. It’s gonna look like a dark sawdust mess and you’re gonna freak out a bit because these ingredients aren’t cheap. Just keep mixing and it will come together. Once you’ve sworn at us and kept mixing a while, a thick dough will finally form.  
5. Use a small cookie scoop to divide dough into 2-teaspoon mounds, then roll into balls and place on prepared baking sheets.  Bake for 20 minutes, switching racks and rotating the pans half way through. Remove from oven and allow to cool at least 10 minutes before transferring to a wire rack. Cool almost completely before rolling.

For Rolling Mixture

1. In a small bowl, combine the rolling mixture ingredients, then sift. We chose Lakanto Powdered Monk Fruit Sweetener for rolling because it doesn’t have an aftertaste or strong cooling sensation like Swerve. Lakanto Powdered needs to be sifted well before rolling. This also ensures that all ingredients will be well combined. If you don’t have a spice grinder for the coffee, measure and place in a plastic baggie, then smash with the back of a spoon. 
2. For rolling, we found it easiest to sift some of the rolling mixture into a bowl to roll the bottom and sides of the cookies, then we sifted more onto the top of the cookies to finish.