Healthy Thin Mint Cookies

Name: Healthy Thin Mint Cookies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: World Cuisine
Ingredients: 1 ¼ cup almond flour; 2 tbsp cocoa powder; 3 tbsp maple syrup; 3 tbsp coconut oil melted; ½ tsp peppermint extract (a little goes a long way!); 1 cup dark chocolate chips (you can use any kind you have on hand (milk and semisweet work great as well)); 2 tsp coconut oil (melted); 3 drops of peppermint extract

14 steps

Prep:5minCook:15min

A healthier version of the famous Thin Mint Girl Scout Cookie! Naturally sweetened, wholesome, and vegan.

Updated at: Thu, 21 Nov 2024 11:52:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories127.6 kcal (6%)

Total Fat10 g (14%)

Carbs8.1 g (3%)

Sugars5.7 g (6%)

Protein2.2 g (4%)

Sodium1.4 mg (0%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

1 ¼ cupalmond flour

2 Tbspcocoa powder

3 Tbspmaple syrup

3 Tbspcoconut oil

melted

½ tsppeppermint extract

a little goes a long way

1 cupdark chocolate chips

you can use any kind you have on hand, milk and semisweet work great as well

2 tspcoconut oil

melted

3 dropspeppermint extract

Instructions

Step 1

First, place all cookie ingredients in a medium sized mixing bowl until well combined. The mixture will be crumbly and may take a few minutes to mix until a dough ball forms. Really squish the dough to form a dough.

Step 2

Cover the bowl or feel free to take the dough out of the mixing bowl and wrap in plastic wrap and chill for 15 minutes.

Step 3

Using two sheets of parchment paper place your dough ball in the middle of one sheet and lay the second sheet over the dough.

Step 4

Use a rolling pin to make three indents over your dough. This will help evenly roll the dough out. Roll out your dough until you reach ¼ inch thick.

Step 5

After rolling your dough, preheat your oven to 350.

Step 6

Peel away the parchment paper and use a small round biscuit cutter, cookie cutter, or shot glass to cut circles of dough.

Step 7

Place the cookies on a your prepared cookie sheets. You don’t need to separate these out as much because the dough will not spread so placing them close together is totally fine!

Step 8

Continue to re-roll out the dough scraps from the cookie cuttings until you use up all the dough.

Step 9

Once you’ve used up all your dough, bake in your preheated oven for 13 minutes.

Step 10

Allow cookies to cool for 5 minutes and transfer to a cooling rack. These cookies will crisp up as they cool.

Step 11

To make the dark chocolate coating, mix chocolate chips, coconut oil and peppermint extract into a microwave safe bowl. Heat in 30 second increments stirring fully each time.

Step 12

Once cookies are cooled, dip each cookie using a fork and tap the excess chocolate off the cookie.

Step 13

Place the cookies on parchment paper to set or stick them in the freezer for 10 minutes. Enjoy!

Step 14

These cookies will stay fresh in the fridge for one month or in the freezer for up to 5 months! I preferably love these straight out of the freezer for a frozen treat alongside a cup of hot chocolate!

View on Radish Roots

↑Support creators by visiting their site 😊