Feb. 23, 2023
Thin Mint Cookies: Enjoy this healthier version of a thin mint cookie that is lightly sweetened and homemade to perfection!
A light and crispy thin mint cookie that's homemade~
Homemade Thin Mint Cookies (grain-free & lightly sweetened)
Ingredients:
2 cups almond flour
1/4 c coconut sugar
¼ c cocoa powder
1 egg
½ tsp salt
½ tbsp vanilla
½ tsp baking soda
2 tbsp melted butter
12 oz (About 1 1/2 packages) sugar-free chocolate chips or chocolate of choice
2-4 tsp coconut oil
11/2 tsp peppermint extract
Preparations:
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
Start by making your chocolate cookie. Add almond flour, monk-fruit sweetener, coconut sugar, cocoa powder, egg, salt, vanilla, and baking soda to a bowl and mix. Add your melted butter.
Stir until a ball forms. Once the ball is formed. Wrap with plastic wrap and place in the fridge for 20 minutes to firm up.
Once you take it out of the fridge you can roll out the dough. Place dough between the 2 pieces of parchment paper (you shouldn’t have problems with it sticking because you have the parchment paper)
Roll out as thin as you can get, or at least ¼-½ inch thin. Take your cookie cutter (use any shape you’d like) and cut the dough, scoop with a spatula onto your baking sheet with parchment paper.
Cut out as many circles as you can get and then roll out the dough again until you’ve used up all the dough.
Bake in the oven for about 13-15 minutes until firm and crispy. Let cool, they firm up and get crispy after they are all the way cooled down.
While you are waiting for them to cool, melt your chocolate, and coconut oil in a double boiler on medium heat.
Melt until it’s smooth, you can add more coconut oil if you feel like it needs to be thinner.
Now add your peppermint extract or peppermint essential oil works too. Mix together, then when your cookies are ready you can dip the cookie until it’s covered in melted chocolate. Place back on the cookie sheet to set. Once they are all dipped, place the sheet pan in the fridge for about 30 minutes until the chocolate is totally set.
I like to put extra cookies in the freezer for later, they are the best when frozen, but feel free to eat them whenever you want!
Store in the fridge when you’re not devouring them. Enjoy!
YIELDS: Apx. 20 cookies
Tips
They are crispier when you roll the dough out really thin, but you can make them thicker if you like that better.
