Homemade Thin Mints
User Reviews
4.7
Homemade Thin Mints
Description
This recipe begins by mixing almond flour, cocoa powder, maple syrup, melted coconut oil, sea salt, and peppermint extract to form a slightly crumbly dough that chills to firm up. Rolling the dough between parchment sheets into a thin layer allows cutting out small round cookies, which bake for 10 to 15 minutes depending on thickness, resulting in tender but well-formed cookies.
The chocolate coating is made by melting dark chocolate chips with coconut oil and peppermint extract to achieve a smooth, thin glaze suitable for dipping or drizzling once the cookies are cooled. The peppermint flavor is present both in the cookie and the coating, providing a classic Thin Mints profile.
These cookies are useful for those seeking a lower-sugar version, with options to substitute flours or sweeteners according to availability. The use of almond flour and careful baking control affects texture and flavor balance. The final product is a mint-flavored chocolate cookie that pairs well with tea or coffee.
Ingredients
Cookies
- 1 cup almond flour
- 2 Tablespoons cocoa powder
- 2 Tablespoons maple syrup
- 2 Tablespoons coconut oil melted
- Pinch of sea salt
- ½ teaspoon peppermint extract
Chocolate Coating
- 1 cup dark chocolate chips I like using Lily's dark chocolate chips to keep these low-sugar
- 2 teaspoons coconut oil
- ¼ teaspoon peppermint extract
Instructions
- Combine almond flour, cocoa powder, maple syrup, coconut oil, sea salt and peppermint extract in a medium bowl until dough forms. The mixture might seem a little crumbly, but that’s okay. Place dough in the fridge for about 15 minutes.
- While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.
- Place the chilled dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it down with your hands and then use a rolling pin to roll out the dough. You’ll want the dough semi-thin— about 1/4 of an inch thick.
- Use a small circular cookie cutter to cut out circular cookies and place each on your prepared baking sheet. I used a shot glass for this and it worked great.
- Place cookies in the pre-heated oven and bake for 10-15 minutes. Watch them closely because the timing depends on thickness of your cookies. Remove from the oven and let cool completely.
- Melt chocolate by adding your chocolate chips and coconut oil into a small bowl. Melt in the microwave using 30-second increments or use a double boiler. Once chocolate is melted, stir in the peppermint extract.
- Using a fork, dip cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on the parchment lined baking sheet.
- Place cookies in the fridge or freezer for the chocolate to set, about 30 minutes. Once the chocolate has set, you’re ready to enjoy! Store leftover cookies in the freezer and enjoy straight from the freezer – no need to thaw.
Notes
- Maple syrup can be replaced with other liquid sweeteners like honey or agave.
- Almond flour may be substituted with all-purpose or oat flour; if using all-purpose flour, add a tablespoon of almond milk to counter dryness.
- Refined coconut oil is recommended for the chocolate coating to avoid coconut flavor, but it can be omitted if desired though it will thicken the melted chocolate.
- Use peppermint oil cautiously as it is more concentrated than extract; only a few drops are needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 96kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 10mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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