In a large mixing bowl whisk together almond flour, coconut flour, baking powder, baking soda and salt, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in the egg, sour cream, and vanilla extract.

With mixer set on low speed slowly add in flour mixture and mix until combined.

Wrap the dough in plastic wrap and shape each into a round disk. Chill for a minimum of 2 hours, preferably overnight.

When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a 1 inch cookie scoop and place on a silicone lined baking sheet.

Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked, it will finish baking as it cools. Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.

For the optional chocolate topping: In a small saucepan melt 1-2 tablespoons coconut oil over low heat. Add 1/2 cup of the sugar free chocolate chips and melt, stirring occasionally.

Dip the cookies in the melted chocolate and sprinkle with the remaining chopped chocolate or sugar free peppermints.