These Paleo Thin Mints are a peppermint lover’s dream!
These crunchy, mint chocolate cookies are reminiscent of a Girl Scout favorite. Made with a combination of almond and coconut flour, sweetened with honey and coated with dark chocolate, this fun twist on a classic is much healthier than the original.
We guarantee that these Girl Scout inspired cookies are easier to make than it looks.
The cookie batter comes together easily in a high-speed blender or food processor, and then gets chilled for 15 minutes. Don’t skip this step! It’s very important for getting the consistency just right so it’s sticky enough to form cookies. Once chilled, scoop by the tablespoon onto a parchment-lined sheet and bake for 10 minutes.
You could stop here, but to make these true thin mint cookies, we’re going to dunk them in chocolate. And when we say dunk, we mean drenching the cookies in rich, dark chocolate.
Once they’re coated, freeze them one to two hours before eating. Trust us, the wait will be worth it!
DIY Paleo Thin Mints
DIY Paleo Thin Mints
- Baking sheet
- Parchment paper
- Food processor
- Large pot
- Large glass bowl
For the cookies
- 1 cup + 2 T almond flour
- ¼ cup coconut flour
- 2 T raw cacao powder
- ½ t baking soda
- ½ t peppermint extract
- ¼ cup coconut oil, melted
- 3 T honey
For the coating
- ½ cup dark chocolate chips
- 2 t coconut oil
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Combine the almond flour, coconut flour, raw cacao powder, and baking soda in a food processor; pulse several times to mix the ingredients together.
- Add the peppermint extract, coconut oil and honey. Process until a dough forms and is slightly sticky.
- Chill the batter in the refrigerator for 15 minutes.
- Remove from the refrigerator and use a tablespoon to scoop the dough into 12 balls, and place on a baking sheet. Flatten with your hand into a thin cookie shape.
- Bake at 8-10 minutes or until firm. Remove from the oven and cool the cookies completely.
- Bring a pot of water to the boil. Fit a large glass bowl over the pot and add the chocolate chips and coconut oil. Stir the chocolate continuously until melted. Remove from heat.
- Drop each cookie into the chocolate to coat generously, then transfer to a wire rack or baking sheet. Repeat until all the cookies are coated.
- Place in the freezer for 2 hours or until completely hardened.
Tip: Keep your cookies in the freezer to keep them from melting. The longer they’re in the freezer, the deeper the peppermint flavor gets!
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
Coconut flour (Nutiva)
Raw cacao powder (Healthworks)
Cold pressed coconut oil (Viva Naturals)
Raw honey (Bee Farms)
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