Healthy Thin Mint Cookies
Healthy Thin Mint Cookies
Ingredients
For the Cookies
- 1 1/4 cups almond flour
- 1/4 cup cocoa powder
- 4 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon peppermint extract
- 1 pinch salt
For the Chocolate Coating
- 6 ounces no sugar added dark chocolate
- 1/2 tablespoon coconut oil
- 1/4 teaspoon peppermint extract
Instructions
- 1
In a medium bowl, combine the almond flour, cocoa powder, and a pinch of salt. Whisk until well combined.
⏱️ 2 min
- 2
Add the maple syrup, melted coconut oil, and 1/2 teaspoon of peppermint extract to the dry ingredients. Stir vigorously until a cohesive dough forms.
⏱️ 3 min
- 3
Cover the dough and chill it in the refrigerator for 30 minutes, or in the freezer for 15 minutes, until firm enough to handle.
⏱️ 30 min
- 4
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 5
Remove the chilled dough from the fridge/freezer. Place the dough between two sheets of parchment paper and roll it out thinly, to about 1/8-inch thickness.
⏱️ 5 min
- 6
Using a small round cookie cutter (or the rim of a small glass), cut the dough into thin cookie rounds. Carefully transfer the rounds to the prepared baking sheet.
⏱️ 5 min
- 7
Bake the cookie rounds for 8 to 10 minutes, or until the edges are just set. Do not overbake. Remove from the oven and let them cool completely on the baking sheet.
⏱️ 10 min•🌡️ 350
- 8
While the cookies cool, prepare the chocolate coating. In a microwave-safe bowl, combine the no sugar added dark chocolate and 1/2 tablespoon of coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
⏱️ 3 min
- 9
Stir 1/4 teaspoon of peppermint extract into the melted chocolate mixture until fully incorporated.
⏱️ 1 min
- 10
Dip each cooled cookie into the melted chocolate, ensuring it's fully coated. Lift with a fork, allowing excess chocolate to drip off.
⏱️ 5 min
- 11
Place the chocolate-coated cookies on a parchment-lined tray. Transfer the tray to the refrigerator or freezer until the chocolate coating has completely hardened, about 15 minutes in the freezer or 30 minutes in the fridge.
⏱️ 15 min
- 12
Once hardened, the cookies are ready to enjoy. Store any leftover cookies in an airtight container in the freezer.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Thin Mint Cookies
For the Cookies
- 1 1/4 cups almond flour
- 1/4 cup cocoa powder
- 4 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon peppermint extract
- 1 pinch salt
For the Chocolate Coating
- 6 ounces no sugar added dark chocolate
- 1/2 tablespoon coconut oil
- 1/4 teaspoon peppermint extract
Instructions
- 1
In a medium bowl, combine the almond flour, cocoa powder, and a pinch of salt. Whisk until well combined.
⏱️ 2 min - 2
Add the maple syrup, melted coconut oil, and 1/2 teaspoon of peppermint extract to the dry ingredients. Stir vigorously until a cohesive dough forms.
⏱️ 3 min - 3
Cover the dough and chill it in the refrigerator for 30 minutes, or in the freezer for 15 minutes, until firm enough to handle.
⏱️ 30 min - 4
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 5
Remove the chilled dough from the fridge/freezer. Place the dough between two sheets of parchment paper and roll it out thinly, to about 1/8-inch thickness.
⏱️ 5 min - 6
Using a small round cookie cutter (or the rim of a small glass), cut the dough into thin cookie rounds. Carefully transfer the rounds to the prepared baking sheet.
⏱️ 5 min - 7
Bake the cookie rounds for 8 to 10 minutes, or until the edges are just set. Do not overbake. Remove from the oven and let them cool completely on the baking sheet.
⏱️ 10 min•🌡️ 350 - 8
While the cookies cool, prepare the chocolate coating. In a microwave-safe bowl, combine the no sugar added dark chocolate and 1/2 tablespoon of coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
⏱️ 3 min - 9
Stir 1/4 teaspoon of peppermint extract into the melted chocolate mixture until fully incorporated.
⏱️ 1 min - 10
Dip each cooled cookie into the melted chocolate, ensuring it's fully coated. Lift with a fork, allowing excess chocolate to drip off.
⏱️ 5 min - 11
Place the chocolate-coated cookies on a parchment-lined tray. Transfer the tray to the refrigerator or freezer until the chocolate coating has completely hardened, about 15 minutes in the freezer or 30 minutes in the fridge.
⏱️ 15 min - 12
Once hardened, the cookies are ready to enjoy. Store any leftover cookies in an airtight container in the freezer.
⏱️ 1 min