Notes

We used to have a Healthy Thin Mints recipe, but chose to swap it out for this copycat version. If you’re looking for the Healthy Thin Mints recipe here it is!

Ingredients

• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1 tablespoon coconut sugar (or brown sugar!)
• 2 teaspoons peppermint extract
• 1 tablespoon almond milk
• 1 cup gluten free flour*
• 1/4 cup cocoa powder
• 1/4 teaspoon salt

For the chocolate coating

• 8 ounces dark chocolate, roughly chopped
• 1 tablespoon coconut oil

Instructions

1. Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
2. Combine the coconut oil, maple syrup, and coconut sugar together in a bowl, whisking to fully combine. Add the peppermint extract.
3. In a separate bowl combine the gluten free flour, cocoa powder, and salt. Add the dry ingredients to the wet, mixing together until completely homogenous.
4. On a well floured surface, turn out the dough and form into a disc. Roll out the dough to about 1/16th inch thickness. The dough will be thin, but it won’t tear. Use a small round cookie cutter to cut out cookies and carefully transfer them to the prepared sheets.
5. Bake cookie for 9 minutes or until fully cooked. These cookies are like a chocolate shortbread so you want them to be crisp! Allow to cool completely.
6. When you are ready to dip the cookies in chocolate, line a cookie sheet with wax paper. Melt the dark chocolate and coconut oil over medium low heat in a double boiler or microwave in 30 second intervals, stirring in between each heating. Repeat until the chocolate is completely smooth and melted.
7. Using a fork, dip each cookie in the chocolate, scraping the excess chocolate off of the cookie before transporting to the wax paper to cool. Repeat with the remainder of the cookies and pop in the freezer for 20 minutes to set. Store in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 3 months! Enjoy!