Gluten-Free Thin Mints
These gluten-free thin mints are a healthier homemade version of the classic cookie. The rich chocolate and refreshing mint is so delicious! They're also dairy-free and refined sugar-free with simple ingredients, a nourishing treat you can feel good about.
Ingredients
Chocolate Mint Cookie Crisp:
- 3 cups almond flour
- 1/2 cup raw cacao powder
- 1/2 tsp baking soda
- 1/2 tsp Himalayan pink salt
- 1/2 cup maple
- 1/4 cup coconut oil melted
- 3/4 tsp mint extract
- 1/4 tsp vanilla
Dark Chocolate Mint Coating:
- 1 1/2 cups Hu Dark Chocolate Gems or another refined sugar-free dark chocolate
- 2 tbsp coconut oil
- 1 tbsp honey
- 1/2 tsp mint extract
Instructions
Making the Thin Mint Cookie Crisps:
- In a medium bowl, whisk together the almond flour, raw cacao powder, baking soda, and salt until well combined.
- Add the maple syrup, melted coconut oil, mint extract, and vanilla extract. Stir until a soft dough forms.
- Divide the dough into two equal portions and shape into thick discs. Wrap each disc in unbleached parchment paper and refrigerate for 30-60 minutes. Chilling the dough helps it firm up, making it much easier to roll out and cut.
- Preheat your oven to 350℉. If using a cast iron baking sheet, place it in the oven while it preheats.
- Remove one dough disc from the refrigerator. Roll it out between two sheets of parchment paper to about 1/8-1/4 inch thick. Use a small round cutter (about 1 inch) to cut out the cookies.
- Lightly grease your preheated baking sheet with a thin layer of coconut oil. Place the cookies on the baking sheet, leaving a small amount of space between them.
- Bake the cookies for 11-13 minutes, or until the edges are set and the cookies are slightly crisp. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Repeat with the remaining dough.
- *Make sure all cookies are fully cooled before adding the chocolate coating.
Dark Chocolate Mint Coating:
- Line a tray with parchment paper and set aside.
- In a small bowl, melt the dark chocolate and coconut oil until smooth. Stir in the honey and mint extract until fully combined.
- Using a fork, dip each cookie into the melted chocolate, making sure it is fully coated. Lift the cookie out with the fork and gently tap it against the side of the bowl to remove excess chocolate.
- Use a butter knife to slide the cookie off the fork and onto the parchment-lined tray.
- Repeat until all the cookies are coated. Place the tray of cookies in the freezer for 1-2 hours, or until the chocolate is fully set.
- Store your gluten-free thin mint cookies in an airtight container in the refrigerator, or in the freezer for longer storage.
- Enjoy your homemade gluten-free thin mints!
