Paleo Thin Mints
These homemade Paleo Thin Mints are just as crispy, minty, and chocolatey as the classic Girl Scout cookies—but they’re refined sugar-free, gluten-free, and paleo-friendly!
Servings: 35 cookies
Ingredients
For the Crunchy Chocolate Cookies:
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup cacao powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- ⅓ cup coconut sugar
- ¼ cup melted coconut oil
- 1 egg room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
For the Mint Chocolate Coating
- 1 cup dark chocolate chips dairy-free for paleo
- 1 tsp coconut oil
- 1/2 tsp peppermint extract
Instructions
Step 1: Make the Cookie Dough
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cacao powder, baking soda, salt, coconut sugar. Then add in coconut oil, egg, vanilla, and peppermint extract. Mix until a dough forms.
Step 2: Roll & Cut the Cookies
- Roll the dough between two sheets of parchment paper until ⅛-inch thick.
- Next, use a small round cookie cutter to cut out cookies.
- Finally, place cookies on a baking sheet and chill for 10 minutes.
Step 3: Bake for Crispiness
- Bake at 300°F for 10 minutes.
- Turn off the oven and let cookies dry out inside for an extra 10-15 minutes.
- Let them cool completely before dipping in chocolate.
Step 4: Coat the Cookies
- Melt together the melted chocolate chips, coconut oil, and peppermint extract.
- Dip each cooled cookie into the melted chocolate, coating fully.
- Place on a parchment-lined tray and refrigerate for 15-20 minutes until set.
Notes
- Keep in an airtight container in the fridge for up to two weeks.
- Store in the freezer for an extra-crisp Thin Mint experience!