Thin Mint Cookies

• temps total: 39 minutes

Ingrédients

Cookies

1 1/4 cups almond flour

1/4 cup cocoa powder

1/8 tsp salt

3 tbsp maple syrup, room temperature

2 tbsp coconut oil, melted

1/2 tsp peppermint extract

Chocolate Coating

6 oz dark or semi-sweet chocolate (I use dairy-free and refined sugar-free chocolate)

2–3 tsp coconut oil

1/4 tsp peppermint extract

Instructions

Make the dough: In a bowl, mix the almond flour, cocoa powder, and salt then add the maple syrup, melted coconut oil, and peppermint extract. Stir until a dough forms.

Chill: Place the dough in the fridge for 30 minutes.

Shape the cookies: Roll the dough between two pieces of parchment paper to about 1/4-inch thickness. Cut into rounds using a small circular cookie cutter or the rim of a small glass. Remove excess dough and transfer the cookies (still on parchment) to a baking tray. Repeat this step until all of the dough is used.

Bake: Bake at 350°F for 8–10 minutes, being careful to avoid overbaking. Let cookies cool completely on the tray.

Make the coating: Once the cookies have cooled, melt the chocolate and coconut oil together, then stir in the peppermint extract.

Dip: Coat each cookie in the melted chocolate and place back on the parchment-lined tray. Freeze (or refrigerate) until the chocolate is set. Dig in and enjoy!

Store: Store in the fridge or freezer. (Highly recommend enjoying them frozen!)