Healthy Thin Mint Cookies
Updated: May 7, 2020
Missing out on your favorite GS cookie but can’t eat them because of allergies? Make these instead and your craving will be fulfilled!
For the Cookies
1 cup coconut flour *alternative- almond flour
2 T cocoa powder
2 T date syrup *alternative- pure maple syrup
2 T melted coconut oil
1 Mint Blender Bomb**
1 T Bomb Butter**
½ tsp peppermint extract
4 T coconut milk or another dairy alternative
For the Dipping Chocolate:
1 Cup Dark chocolate- I use Back to Human Dark Gems
1 tsp coconut oil
1/4 tsp peppermint extract
Preheat your oven to 350 degrees F, line a baking sheet with parchment or a baking mat.
Combine the ingredients into the mixer and mix until the dough forms and isn't too crumbly. If the dough seems TOO DRY add in another T of coconut milk. Refrigerate for 10 minutes.
Place the dough on a piece of parchment paper, cover with another sheet of parchment and roll the dough out about 1/4 inch in thickness, then cut with a small circle cutter- a shot glass will also work.
Bake for about 15 minutes, let cool.
In a bowl combine chocolate chips, and coconut oil. Melt in a microwave in 30 second increments. Once fully melted add in the peppermint extract.
Using a fork dip into the melted chocolate fully immersing each cookie in the chocolate, then place on the sheet pan with parchment. Repeat until all cookies are dipped. Refrigerate until set and store in the refrigerator or freezer.
Makes around 18 cookies pending size of cutter