Description
These homemade Thin Mint cookies feature a gluten-free chocolate cookie coated in minty dark chocolate for a delicious vegan twist on the favorite girl scout cookie.
Ingredients
For the Thin Mints
- ¾ cup (90 g) packed almond flour
- ¼ cup (30 g) oat flour
- 2 tbsp (10 g) cocoa powder
- 2 tbsp (30 g) maple syrup
- 2 tbsp (30 g) melted coconut oil
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- pinch of sea salt
For the Chocolate Coating
- 1 cup (150 g) dark chocolate chips
- 1 tbsp (15 g) coconut oil
- ¼ tsp peppermint extract
Instructions
- Combine Cookie Dough: In a large bowl, combine all of the cookie ingredients, stirring well to combine. Cover the bowl and chill in the refrigerator for 15 minutes.
- Prepare: Preheat your oven to 350˚F (180˚C) and line a baking tray with parchment paper.
- Shape Thin Mints: After 15 minutes, remove the dough from the fridge and shape dough into balls, using 1 tbsp of dough each. Place dough balls on the parchment-lined baking sheet. Cover with parchment paper and use a rolling pin or glass jar to flatten dough balls to about ¼ inch thick small circle. You may want to use your hands and/or a spoon to shape the edges of the cookies into a smooth circle.
- Bake: Bake at 350˚F (180˚C) for 13-15 minutes, until the bottoms of the cookies are set.
- Cool: Remove from the oven and let cool on the pan for at least 15 minutes.
- Melt Chocolate: Melt together the chocolate coating ingredients in 30-second increments in the microwave, stirring gently between increments.
- Coat Cookies: Once cookies are cooled enough to handle, use a fork to dip each in the chocolate coating, tapping off any excess chocolate on the edge of the bowl. Place cookies back on the pan to set.
- Set Cookies: Place the tray in the fridge until the chocolate has completely hardened and enjoy!
Notes
Recommended to a digital kitchen scale to measure ingredients accurately.
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Cookies are delicious straight from the freezer.
Nutrition
- Serving Size: 1
- Calories: 163
- Sugar: 7 g
- Sodium: 136 mg
- Fat: 9 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
Keywords: vegan thin mints, thin mint cookies recipe