Gluten Free Thin Mints
Servings: 15 cookies
Ingredients
Cookies
- 1 cup almond flour
- 2 Tbsp coconut oil melted
- 2 Tbsp cocoa powder
- 1 - 1/2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp mint extract
Coating
- 3/4 cup dark chocolate chips Enjoy Life brand
- 1 Tbsp coconut oil
- 1/4 tsp mint extract
Instructions
- Sift almond flour into a mixing bowl. Then add coconut oil, cocoa powder, maple syrup, vanilla extract and mint extract.
- Stir to combine until a crumbly dough is formed.
- Refrigerate for 20 minutes in the mixing bowl.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Remove dough from fridge.
- Using your hands, form the dough into a large ball.
- Place the dough on a sheet of parchment paper, covering it with a second sheet.
- Roll the dough between parchment paper until about 1/4 inch thick.
- Use a circular cookie cutter to cut rolled out dough into 1.5 to 2 inch circles and place cookies on baking sheet. Repeat rolling and cutting process until all dough is used.
- Bake cookies for 10-12 minutes, or until edges are crispy and cookie is set.
- Make the coating by microwaving coconut oil in a microwave safe dish in 30 second increments, until fully melted. Stir in chocolate chips and mint extract until chocolate is fully melted.
- Dunk each cookie into the melted chocolate and use a fork to flip until it is fully coated. Place coated cookie on a baking sheet.
- Repeat for remaining cookies and refrigerate baking sheet with coated cookies to 10-15 minutes, or until chocolate is set.
Notes
Best served frozen!
Whether you are a novice in the kitchen, or a seasoned chef, Dietitian Klara will work with you to help you reach your nutrition goals. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating, Cooking with Diabetes and Cooking with Food Sensitivities Guide.
