Healthier Gluten-Free Dairy-Free Thin Mints | Glowing with Gracee
Healthier Gluten-Free Dairy-Free Thin Mints
80 mins prepServes 15
A recipe to make your favorite Girl Scout Thin Mint cookies using healthier, gluten-free, and dairy-free ingredients. These cookies feature an almond flour base with cocoa and peppermint, coated in a dark chocolate peppermint shell.
Combine all cookie ingredients (almond flour, cocoa powder, maple syrup, melted coconut oil, salt, 1/2 tsp peppermint extract) in a bowl and stir until a dough forms. Place the dough in the fridge for about 15 minutes.
Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
Place the chilled dough on a piece of parchment paper and cover it with a second piece of parchment paper. Pat it down with your hands and roll out the dough with a rolling pin to about 1/4 inch thick.
Cut out cookies using a small cookie cutter (a spice lid, champagne glass, or shot glass works too).
Bake for 10-15 minutes, watching cookies closely. Remove from oven and let cool completely.
To make the chocolate coating, add dark chocolate chips and 2 tsp coconut oil to a bowl. Microwave for about 30 seconds and stir until the chocolate is melted. Once melted, stir in 1/4 tsp peppermint extract.
Dip the cooled cookies into the melted chocolate and place them in the fridge or freezer until the chocolate sets (about 30 minutes).
Store leftover cookies in the freezer.
