Refined-Sugar-Free Thin Mint Cookies

Directions

1. For the cookies, whisk together the dry ingredients in a medium mixing bowl. Then, add the date syrup, coconut oil, and mint extract until a rough but cohesive dough forms. If it is too dry and crumbly, you can add an additional tsp of coconut oil at a time until it is thick but malleable. Use a rubber spatula or even your hands to really make sure the ingredients are properly combined!

2. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least one hour, or overnight.
3. Once your dough is properly chilled, preheat the oven to 350 F and then roll out the dough between two pieces of parchment paper. You want to roll it out until it’s about ¼ inch thick. Use a 2 inch cookie cutter or similar tool to cut out each cookie. I used the mouth of a small jar! Once you cut them all out, you can gather the scraps back into a ball, roll it back out, and continue cutting cookies until you’ve used all the dough.
4. Bake at 350 F for 10-12 minutes. Do not overbake, they will burn. When they are done, they should look evenly done but it’s ok if they’re still a tiny bit soft to the touch. They will harden as they cool.
5. Let the cookies cool completely, you can pop them in the fridge to speed it up if you like!
6. Once the cookies are cool, melt the chocolate chips and oil in a double boiler or microwave. Once fully melted, stir in your mint extract.
7. Dip each cookie in the chocolate, using a fork or your tool of choice to to gently let the excess drip off before setting them on a parchment-lined baking sheet. You can sprinkle them with sea salt if you’d like for some extra flavor!
8. Put the pan in the refrigerator until the chocolate has hardened. You can store them in a container in the fridge longer if you won’t be eating them right away. Enjoy!