Homemade healthy Thin Mints made with almond flour, pure maple syrup and coated in dark chocolate. Vegan + gluten-free.
- 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 ( I like using Lily’s dark chocolate chips to keep these low-sugar)
- 2 teaspoons coconut oil
- ¼ teaspoon peppermint extract
- Mix ingredients: 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.
- Preheat oven: While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.
- Roll out dough: 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.
- Form cookies: 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.
- Bake: Place cookies in the pre-heated oven and bake for 13-15 minutes. Remove from the oven and let cool completely.
- Melt chocolate: 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.
- Dip cookies in chocolate: 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.
- Let cookies set: 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.
- 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.
- Category: Dessert
- Method: Bake
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 96
- Sugar: 2g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 3mg
Keywords: thin mint