Thin Mints

These homemade thin mint cookies are delicious and I think you’ll love them! They are gluten + dairy free and sweetened with maple syrup.

Ingredients

3/4 cup oat flour

2 Tbsp tapioca flour

2 Tbsp cacoa powder

1/4 tsp baking soda

2 Tbsp coconut oil, melted

2 Tbsp maple syrup

1/4 tsp peppermint extract

1/8 tsp sea salt

Chocolate Coating:

1 cup dark chocolate chips

2 tsps coconut oil

1/2 tsp peppermint extract

Instructions

1. Preheat the oven to 325°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine oat flour, tapioca flour, cocoa powder, baking soda, and sea salt. Stir until well combined, ensuring there are no lumps of cocoa powder.

3. In a separate bowl, mix together melted coconut oil, maple syrup, and peppermint extract.

4. Add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough is too wet, add 1-2 tablespoons more oat flour as needed.

5. Form the dough into a flat ball and place it onto a piece of parchment paper. Flatten with the palm of your hand and then use a rolling pin to roll out the dough to about 1/4-1/8 inch thickness.

6. Use a small circular cookie cutter (or bottle, shot glass, top of small lid) to cut out cookies and place them on the parchment-lined baking sheet. Gather any leftover dough and repeat until all the dough is used.

7. Bake cookies at 325°F for 12 minutes. Once baked, transfer them to a wire cooling rack and let cool completely.

8. While the cookies are cooling, melt the dark chocolate chips and coconut oil over low heat. Once melted, stir in the peppermint extract.

9. Using a fork, dip each cookie into the melted chocolate, letting any excess drip off before placing them back on the parchment-lined baking sheet.

10. Chill the cookies in the fridge for about 20 minutes to allow the chocolate to set. Enjoy!

Recipe notes:

- Store any leftovers in the refrigerator or freeze for longer storage.