Homemade Thin Mints

Name: Homemade Thin Mints
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 cookies
Ingredients: 1 cup almond flour; 2 Tablespoons cocoa powder; 2 Tablespoons maple syrup; 2 Tablespoons melted coconut oil; Pinch of sea salt; ½ teaspoon peppermint extract; 1 cup dark chocolate chips; 2 teaspoons coconut oil; ¼ teaspoon peppermint extract

User Reviews

4.7

327 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
16 cookies
Calories
96 kcal
Course
Dessert
Cuisine
American

Homemade Thin Mints

Odette Barnes

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Homemade healthy Thin Mints made with almond flour, pure maple syrup and coated in dark chocolate. Vegan + gluten-free.

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Ingredients

Servings

Cookies

1 cup almond flour
2 Tablespoons cocoa powder
2 Tablespoons maple syrup
2 Tablespoons melted coconut oil
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

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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

ou can sub this for any liquid sweetener of your choice like honey, agave, monk fruit maple syrup, etc.
Almond flour: You can use all-purpose flour or oat flour as a substitute for the almond flour. If you do use all-purpose flour, you’ll need to add a touch of liquid as the dough turns out quite dry. I added 1 Tablespoon of almond milk and it worked perfectly.
Maple syrup: You can sub this for any liquid sweetener of your choice like honey, agave, monk fruit maple syrup, etc.
Coconut oil: This is used to help make the melted chocolate thinner, which makes it easier to dip the Thin Mints. You can skip it, but your melted chocolate will likely be pretty thick. I recommend using refined coconut oil if you don’t want any coconut flavor!
Peppermint extract: Peppermint oil should work just fine, but the oil is much more concentrated than extract, so you probably will only need a few drops.

Nutrition Information

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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%)