Thin Mint Cookies
If you're a fan of the classic Thin Mint cookies, get ready to take your love for this iconic treat to a whole new level. Plus, they are gluten free and vegan!
Servings: 2
Equipment
- Food processor
- Oven
- Refrigerator
Ingredients
Chocolate Cookie
- ¾ cup almond flour
- 3 tbsp tapioca starch
- 2 Tbsp cocoa powder
- ¼ Tsp baking soda
- ⅛ Tsp sea salt
- 2 Tbsp refined coconut oil solid
- 2 Tbsp maple syrup
- ¼ Tsp peppermint extract
Chocolate Coating
- 1 cup chocolate chips dairy free
- 2 Tsp refined coconut oil
- ⅓ Tsp peppermint extract
Instructions
- Preheat oven to 350°F.
Cookie
- Mix flours, cocoa powder, baking soda, and salt in a food processor.
- Add solid coconut oil and pulse until crumbly.
- Add maple syrup and peppermint extract, pulse until dough forms.
- Shape into a disk, wrap in parchment, and chill for 15 mins.
- Roll out chilled dough to 1/8-inch thickness.
- Cut into 14 circles using a 1 ½ – 2-inch cutter.
- Transfer cookies to the baking sheet, spacing them 1-2 inches apart.
- Bake for 8-10 minutes.
- Cool.
Chocolate Coating
- Melt chocolate chips and coconut oil in a saucepan on low heat or in the microwave, stirring until smooth.
- Stir in peppermint extract. Dip cooled cookies in melted chocolate and let cool in fridge 15 mins.
Nutrition
Calories: 796kcal | Carbohydrates: 94g | Protein: 10g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Sodium: 285mg | Potassium: 382mg | Fiber: 6g | Sugar: 65g | Calcium: 181mg | Iron: 2mg
