Oh snap! Thin mints get a wholesome makeover
Ingredients
Cookie Base:
- 2 cups blanched almond flour
- 1/3 cup organic cocoa powder
- 6-8 tablespoons coconut sugar Taste for desired sweetness
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 large pastured egg*
- 3 tablespoons organic coconut oil*
- 1 teaspoon organic vanilla extract
- 10 drops stevia
- 6-10 drops high quality peppermint essential oil or 2 tsp peppermint extract this really comes down to preference
Coating:
- 8 ounces organic sugar free dark chocolate
- 6-10 drops high quality peppermint essential oil or 2 tsp peppermint extract this really comes down to preference
- 4 tablespoons maple syrup
- 2 tablespoons coconut sugar
- Dash of sea salt
- 5 tablespoons coconut oil/cocoa butter I have tried both and like the cocoa butter version better lately as the chocolate adheres to the cookie better with cocoa butter. But if you're in a pinch, coconut oil works too.
Instructions
-
Preheat the oven to 225 F. Line a baking sheet with parchment paper or a silicone baking sheet.
2. In a large bowl combine almond flour, cocoa powder, coconut sugar, baking soda and sea salt.
3. Add in egg, coconut oil, vanilla, and stevia and mix up to form your dough.
4. Lay out two sheets of parchment paper. Place your dough in the middle and roll out until the dough is about 1/8 inch thick. This makes the cookies thin enough to crisp up in the oven without falling apart.
5. Get creative and use any type of cookie cutter you like! I even used the top of a small mason jar to cut my first round.
6. Bake cookies for 45-50 minutes in oven.
7. While cookies are baking, get started on the coating.
8. For coating, use a double boiler (a glass bowl over a pot with boiling water works just fine) to heat your chocolate and cocoa butter/coconut oil. Add in sweeteners, peppermint and sea salt to your liking.
9. Allow cookies to cool. *Secret* I like to pop them in the fridge or freezer for just a little bit to really cool the cookie down and allow the chocolate coating to adhere better.
10. Dip cookies in chocolate coating with tongs to coat all sides. Place in the fridge on waxed paper to cool and set.
11. Store in airtight container and refrigerate or freeze.
12. Try not to eat the whole batch.
Recipe Notes
*For vegan simply substitute 4 tbsp flax mixed with 8 tbsp of water. Let this mixture sit and thicken a bit before adding to the dough. You may need a little more coconut oil for this version. Let the dough sit before you mix and then feel it out. We don’t want too much moisture in these cookies because we’re looking for a crunch!
*For a lower glycemic version for the cookie base, replace 3 tablespoons of the coconut sugar with 1/2 cup of just like sugar baking (chicory inulin).