Gluten Free Thin Mints
User Reviews
5
Gluten Free Thin Mints
Description
This recipe uses almond flour combined with cocoa powder, melted coconut oil, pure maple syrup, vanilla, and mint extract to form a crumbly dough. Chilling the dough before rolling prevents cracking and improves handling. The dough is rolled to about one-quarter inch thickness, cut into small circles, and baked until the edges crisp and the centers set. After baking, the cookies are dipped in a coating of melted dark chocolate chips blended with coconut oil and mint extract, then allowed to set.
The finished cookies offer a satisfying combination of tender, crumbly texture with minty chocolate coating providing a refreshing contrast. Size uniformity is important for even baking, and chilling the dough is key to manageability. The recipe allows substitution of almond flour with coconut flour at a reduced quantity, adjusting for texture.
These cookies are suited for those seeking a gluten-free treat reminiscent of traditional Thin Mints, suitable for serving at gatherings or as a special dessert.
Ingredients
Thin Mints
- 1 cup almond flour
- 2 tbsp coconut oil melted
- 2 tbsp cocoa powder
- 1 1/2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp mint extract
Coating
- 3/4 cup dark chocolate chips
- 1 tbsp coconut oil
- 1/4 tsp mint extract
Instructions
- First, sift almond flour into a large mixing bowl. Add remaining Thin Mint ingredients.
- Stir until a crumbly dough forms.
- Then, place bowl in fridge for 20 minutes.
- Remove from fridge and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Then, gather dough in hands and form a large ball of dough.
- Place dough on a sheet of parchment paper. Place another sheet of parchment paper on top.
- Next, carefully roll out dough until it's about 1/4 inch thick.
- Use a cookie cutter to cut dough into 1.5 to 2 inch circles. Place each cookie on baking sheet. Continue rolling and cutting out dough until it's all used up.
- Next, bake cookies for 10 to 12 minutes or until edges are crispy and middle is set.
- After that, make the coating. Add coconut oil to a microwave safe dish. Microwave in 30 second increments, until melted. Stir in chocolate chips and mint extract and stir until chocolate is melted.
- Dunk each Thin Mint into the melted chocolate. Then, use a fork to flip cookie several times, or until fully coated.
- Continue for remaining cookies. Place on baking sheet. Then, place baking sheet in the fridge for 10 to 15 minutes or until chocolate is hardened.
Notes
- Replace almond flour with 1/3 cup coconut flour if desired; dough will remain crumbly.
- Chilling the dough before rolling helps it bind and roll out smoothly without cracking.
- Cut cookies to uniform size and thickness to ensure even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 10mg | 0% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
