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–+ servings

Gluten Free Thin Mints

Course Desserts
Cuisine American, Gluten Free
Keyword Kid-friendly, Vegan
Cooking Method Microwave, Oven
Condition Gluten Free, Low FODMAP
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!