Being at home has me baking up a storm, but I’m not mad about how my second attempt at recreating this old favorite turned out. These grain-free, minty, crunchie disc sure hit the spot when sipping my afternoon coffee
Grain-Free “Thin Mints” with a twist
1 1/2 cups Almond Flour
1/2 cup Sugar in the Raw or Coconut Sugar
7 tbsp Cocoa Powder
3 tablespoons Coconut Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Coconut Oil, solid
1 tablespoon Almond Milk
Chocolate Coating Ingredients:
238g Semi Sweet Chocolate Chips (dairy free optional)
1 tbsp Coconut Oil
Pure Peppermint Extract
-Preheat the oven to 350 degrees.Combine almond flour, sugar, cocoa powder, coconut flour, baking soda, and salt in a large bowl. Next add the coconut oil until the mixture and mix until no clumps are present. Then Stir in the egg and milk and mix until the dough holds together.
-Place a piece of parchment paper on the counter and place dough out onto the parchment. To help with sticking dust the parchment paper and dough with a light coating of cocoa powder. Next use a second piece of parchment to place over dough and roll the dough out. Cut the dough into rounds with a cookie cutter or a shot glass.
-Place cookies on a baking sheet lined with parchment paper. The cookies will not spread, so don’t be scared to place them close together. Place in the oven and bake for 10 mins.
-Once done, the cookies must cool on the pan for 5-10 minutes. After cookies cool, place chocolate chips and coconut oil in a bowl or pan and microwave or cook on low heat until fully melted. Once melted add two to three drops of peppermint extract into melted chocolate and combine. Add more or less peppermint oil to your desired taste.
-Dip cookies, one at a time, into melted chocolate chips. Place dipped cookies onto a parchment lined baking sheet. Once all cookies are dipped, place in the freezer for about 20-30 minutes until they set and enjoy!
Makes 30 cookies - 1 cookie - 109 cal - 8g F - 10g Carb - 2.5g Protein