Thin Mint Cookie Recipe | Vegan | Gluten-Free | Paleo
Just like the classic beloved Girl Scout cookie ; a combination of refreshing mint and rich chocolate that creates a perfect balance of sweetness and coolness.
Ingredients
- 2 tablespoons softened refined coconut oil
- 1/3 cup coconut sugar
- 1 tablespoon almond milk or any plant based milk!
- 1/2 teaspoon vanilla
- 1/4 teaspoon peppermint extract
- 1 cup almond flour
- 1/4 cup cocao powder
- 1/4 teaspoon sea salt
Chocolate Coating
- 1 1/4 cup dark chocolate chips see "frequently asked questions" for recomendations!
- 2 teaspoons coconut oil
- 1/8 teaspoon peppermint extract
Instructions
- Using a hand mixer, beat the softened refined coconut oil, coconut sugar and almond milk for about 2 minutes until it is a smooth creamy consitency. Add the peppermint extract and vanilla and mix to combine. (Kind warning: be careful when adding the peppermint extract, if you use too much it will be too over powering.)
- Add the almond flour, cocao powder and sea salt to the wet mixture and stir until everything is just combined. You may have to use your hands to form it into a dough.
- Line a cutting board with parchment paper and place the dough on top. Then place another sheet of parchment paper on top of the dough. Roll out the dough between the two sheets with a rolling pin (a wine bottle works too!). Roll it out to be relatively thin, about 1/4 inch thick.
- Once the dough is rolled out, place it the freezer for about 45 minutes.
- Remove the dough from the freezer and use a circle cookie cutter or a thin-mouthed glass to create perfect circles in the dough. Place them on a parchment-lined baking sheet. With the excess, roll it back out and continue to cut the cookies until you've used all the dough. (You may need to put the dough back in the freezer for a little bit between batches if your hands are warming the dough too much and it is difficult to keep the cookies formed.)
- Bake in the oven at 350 degrees for 10 minutes until firm to the touch.
- Remove from the oven and allow to cook on cooling rack for about 25 minutes.
- Melt the chocolate chips and combine the ingredients for the chocolate coating together in a bowl. Once the cookies have fully cooled, submerge them completely in the chocolate coating and allow the excess chocolate to run off before placing them on a parchment-lined baking sheet or cutting board. Place them in the freezer to harden for aboout 25 minutes.
- Remove from the freezer and ENJOY!!!
Notes
Storage: Store them for up to a week in an airtight container in the fridge or in the freezer for 3 months!