Refined-Sugar-Free Thin Mint Cookies
Camryn Lapp
Dessert
I'm not sure any cookie has ever topped the Girl Scout classics. My favorite has always been the thin mint cookies, but I stopped eating them when I started paying more attention to my health and the ingredients in my food. If you have been wanting to indulge a thin mint addiction like me but don't want to eat the added junk, look no further! These taste amazing, I hope you enjoy them.
Ingredients
Cookies
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- ¼ cup date syrup
- 2 TBSP coconut oil or butter, melted
- ½ tsp peppermint extract
- ⅛ tsp salt
Coating
- 2 cups chocolate chips
- 1 TBSP avocado or coconut oil
- ¼ tsp peppermint extract
Directions
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!
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least one hour, or overnight.
- 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.
- 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.
- Let the cookies cool completely, you can pop them in the fridge to speed it up if you like!
- 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.
- 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!
- 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!
