Homemade Thin Mints

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4.7 from 327 votes

Homemade Thin Mints combine a chocolate almond flour cookie infused with peppermint extract, chilled and rolled thin before baking. The cookies are coated in a dark chocolate and coconut oil glaze with peppermint, creating a minty, chocolatey treat with a firm texture from almond flour.

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings: 16 cookies

Calories: 96 kcal

Course: Dessert

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 16 cookies

Amount Per Serving

Calories 96

% 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.