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Healthified Thin Mint Cookies

An upgraded version of everyone's favorite girl scout cookie! Grain-free, vegan, lower sugar and with all ingredients you can read and understand.
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert

Equipment

  • Baking sheets
  • hand mixer or stand mixer
  • 2-inch cookie cutter
  • parchment paper
  • Rolling Pin

Ingredients
  

For the cookies

  • 1 1/4 cup almond flour
  • 1/2 cup unsweetened cocoa powder or raw cacao powder
  • 1/4 cup coconut sugar
  • 2 tablespoons tapioca starch or arrowroot starch
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup or coconut nectar
  • 1 1/2 teaspoons peppermint extract

For the chocolate coating

  • 1 cup dairy-free chocolate chips I used Hu Kitchen gems
  • 2 tablespoons coconut oil room temperature
  • 1 teaspoon peppermint extract

Instructions
 

  • In a large bowl or stand mixer, mix the almond flour, cocoa powder or cacao powder, coconut sugar, and starch. Stir until blended, using your fingers or the back of a wooden spoon to break up any clumps as you need to.
  • In a separate small bowl, whisk together melted coconut oil, maple syrup or coconut nectar, and peppermint extract.
  • Pour the wet ingredients into the flour mixture and beat until dough is formed. Use your hands to gather the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
  • Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll the ball of dough until ¼-inch thick. Use a 2-inch cookie cutter to form cookies. Use a greased spatula to carefully place each one on the baking sheets at least an inch apart. Continue to do this until all of the dough is used up.
  • Bake for 10 to 12 minutes, or until the edges have started to crisp and cookies are slightly firm to the touch. Allow the cookies to cool completely, about 1 hour. Once cooled, place in the refrigerator for 1 hour to chill, or in the freezer for 20 to 30 minutes.
  • To make the chocolate coating, place the chocolate chips and coconut oil in a small, microwaveable safe bowl. Microwave for about 1 minute or until melted. Add the peppermint extract and whisk vigorously until all ingredients are blended.
  • One at a time, dip the chilled cookies in the chocolate coating, shaking off the excess. Place each one back on the parchment paper lined baking sheet. Once all cookies have been dipped, place the baking sheet in the refrigerator to set, at least 10 minutes.

Notes

Store cookies in the refrigerator for up to 10 days. 
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Soy-free, Vegan