Thin Mint Cookies
Thin Mint Cookies
Ingredients
For the Cookies
- 1 1/4 cups almond flour
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons maple syrup, room temperature
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon peppermint extract
For the Chocolate Coating
- 6 ounces dark or semi-sweet chocolate, dairy-free and refined sugar-free recommended
- 2 teaspoons coconut oil
- 1/4 teaspoon peppermint extract
Instructions
- 1
In a bowl, combine the almond flour, cocoa powder, and salt. Then, add the room temperature maple syrup, melted coconut oil, and peppermint extract. Stir all the ingredients together until a cohesive dough forms.
⏱️ 5 min
- 2
Place the prepared dough in the fridge and chill for 30 minutes.
⏱️ 30 min
- 3
Once chilled, remove the dough from the fridge. Place the dough between two pieces of parchment paper and use a rolling pin to roll it out to approximately 1/4-inch thickness. Remove the top piece of parchment paper. Use a small circular cookie cutter or the rim of a small glass to cut out round cookie shapes from the rolled dough. Carefully remove the excess dough from around the cut-out circles. Transfer the cut-out cookies (still on the parchment paper) to a baking tray. Repeat this process until all of the dough has been used.
⏱️ 15 min
- 4
Preheat your oven to 350°F. Bake the cookies for 8–10 minutes, being careful not to overbake them. Once baked, remove the tray from the oven and let the cookies cool completely on the tray.
⏱️ 20 min•🌡️ 350
- 5
Once the cookies have fully cooled, prepare the chocolate coating. In a bowl, melt the dark or semi-sweet chocolate with 2 to 3 teaspoons of coconut oil. Once melted and smooth, stir in the peppermint extract.
⏱️ 5 min
- 6
Take each cooled cookie and coat it completely in the melted chocolate mixture. A fork can be used to dip and lift the cookies, allowing any excess chocolate to drip off. Place each chocolate-coated cookie back onto the parchment-lined tray. Freeze or refrigerate the cookies until the chocolate coating is completely set.
⏱️ 10 min
- 7
Once the chocolate is set, the cookies are ready to be enjoyed. Store any leftover cookies in the fridge or freezer. It is highly recommended to enjoy them frozen!
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Thin Mint Cookies
For the Cookies
- 1 1/4 cups almond flour
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons maple syrup, room temperature
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon peppermint extract
For the Chocolate Coating
- 6 ounces dark or semi-sweet chocolate, dairy-free and refined sugar-free recommended
- 2 teaspoons coconut oil
- 1/4 teaspoon peppermint extract
Instructions
- 1
In a bowl, combine the almond flour, cocoa powder, and salt. Then, add the room temperature maple syrup, melted coconut oil, and peppermint extract. Stir all the ingredients together until a cohesive dough forms.
⏱️ 5 min - 2
Place the prepared dough in the fridge and chill for 30 minutes.
⏱️ 30 min - 3
Once chilled, remove the dough from the fridge. Place the dough between two pieces of parchment paper and use a rolling pin to roll it out to approximately 1/4-inch thickness. Remove the top piece of parchment paper. Use a small circular cookie cutter or the rim of a small glass to cut out round cookie shapes from the rolled dough. Carefully remove the excess dough from around the cut-out circles. Transfer the cut-out cookies (still on the parchment paper) to a baking tray. Repeat this process until all of the dough has been used.
⏱️ 15 min - 4
Preheat your oven to 350°F. Bake the cookies for 8–10 minutes, being careful not to overbake them. Once baked, remove the tray from the oven and let the cookies cool completely on the tray.
⏱️ 20 min•🌡️ 350 - 5
Once the cookies have fully cooled, prepare the chocolate coating. In a bowl, melt the dark or semi-sweet chocolate with 2 to 3 teaspoons of coconut oil. Once melted and smooth, stir in the peppermint extract.
⏱️ 5 min - 6
Take each cooled cookie and coat it completely in the melted chocolate mixture. A fork can be used to dip and lift the cookies, allowing any excess chocolate to drip off. Place each chocolate-coated cookie back onto the parchment-lined tray. Freeze or refrigerate the cookies until the chocolate coating is completely set.
⏱️ 10 min - 7
Once the chocolate is set, the cookies are ready to be enjoyed. Store any leftover cookies in the fridge or freezer. It is highly recommended to enjoy them frozen!
⏱️ 30 min