Healthy Homemade Thin Mint Cookies

Prep Time 10 mins

Cook Time 10 mins

Rest Time 20 mins

Total Time 40 mins

Ratings 5 from 2 votes

Cooking Method: Baking

Cuisine: American

Courses: Dessert, Snack

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 30

Calories: 179

Best Season: Suitable throughout the year

Dietary: Gluten Free, Pescatarian, Soy Free, Vegetarian

Ingredients

1 1/4 cup almond flour (organic, fine)
1/4 cup unsweetened cocoa powder (organic)
1/8 tsp sea salt (fine)
1/4 cup maple syrup (organic, or you can use a sugar free one if preferred)
2 tbsp butter (grass fed, or use organic coconut oil if dairy free)
1/2 tsp peppermint extract
90-120 g chocolate chips (organic dark chocolate chips, melted)

Instructions

1
In a large bowl, whisk together the almond flour, cacao powder, and salt. Add in the maple syrup, melted butter (or coconut oil if using), and peppermint extract. Mix with a rubber spatula until a thick dough forms.
2
Shape the dough into a ball and wrap it in parchment paper or plastic wrap. Place in the freezer for 20 minutes. It is important to have cold dough or it is harder to work with when it comes to forming your cookies.
3
Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
4
Roll the dough between two sheets of parchment or wax paper until it's about 1/8 inch thick. You want the dough to be thin enough to resemble classic Thin Mints, but not so thin that the cookies become fragile and break when you try to pick them up.
5
Use a small circular object to cut out your cookie shapes—nothing fancy is needed; I simply used the lid of a spice jar. Transfer the cutouts to a parchment-lined baking sheet. Since the cookies don’t spread during baking, you can place them closer together.
6
Re-roll the dough scraps and keep cutting out cookies until all the dough is used up. I was able to make 30 cookies in total.
7
Bake the cookies for 10 minutes, then remove them from the oven and let them sit on the baking sheet for 15 minutes, or until they are completely cooled. This step is important because the almond flour requires time to fully set, so don’t skip it!
8
Melt the chocolate chips in the microwave, heating in 30-second intervals, and add a bit of coconut oil if needed to achieve a smooth consistency. I don't need any sort of oil when I use the brand Hu for my chocolate.
9
Using a fork, dip each cookie into the melted chocolate, ensuring it’s fully coated. Place the coated cookies onto a parchment-lined baking sheet or cooling rack. Refrigerate for about 10 minutes, or until the chocolate has completely hardened.
10
If you have leftover melted chocolate and want to elevate the look, drizzle it over the cookies once the coating has set for a decorative touch!
11
Now, dig in! These cookies are best enjoyed cold, in my opinion!

Nutrition Facts

Servings 30

Serving Size 1 cookie

Amount Per Serving
Calories 60kcal

% Daily Value *
Total Fat 4.6g8%
Saturated Fat 1.4g7%
Cholesterol 2.1mg1%
Sodium 12.7mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 1g4%
Sugars 2.6g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.