Thin Mints

 Thin Mints (a la girl scout cookie)

Adapted from Minimalist Baker 

 

Cookie Ingredients:

3/4 C almond flour

3 T tapioca starch, or arrowroot or cornstarch

2 T cocoa powder

1/4 tsp baking soda

1/8 tsp sea salt
2 T solid refined coconut oil
2 T maple syrup
1/4 tsp peppermint extract

 

Chocolate Coating:

1/4 C coconut oil

1/4 C maple syrup

1/4 C cocoa powder 

1/2 tsp peppermint extract

 

Instructions

• Add almond flour, starch, cocoa powder, baking soda, and salt to a food processor and pulse to combine. 
• Add solid coconut oil to the food processor and pulse into small crumbs. Add maple syrup and peppermint extract, pulsing until a dough begins to form. Dump the dough onto a piece of parchment paper or plastic wrap, form into a disc and wrap in the paper. Stick it in the fridge for at least 15 minutes. But not too long! 
• Line a cookie sheet (one that will fit in your fridge) with parchment paper and preheat the oven to 350F. 
• Dust another piece of parchment paper with some tapioca flour, cornstarch, etc. Get the dough from the fridge and roll it out on the dusted parchment to about 1/8-inch thick. 
• Using a small cookie cutter (about 1 ½ – 2 inch) cut out circles (about 14). Keep rolling and cutting until you've used or eaten all the dough. Carefully transfer the dough circles onto the cookie sheet at least 1-2 inches apart. 
• Bake for 8-10 minutes, or until cookies are a bit puffy and seem a little dry. Once baked and a bit cooled, take cookies off to cool on a wire rack.
• While cookies are cooling, melt the coconut oil in a bowl in the microwave. Add maple syrup (can microwave, too, if needed), cocoa powder and peppermint extract. Stir well to combine, then work quickly before it hardens. 
• Dip each cookie into the chocolate mixture until fully coated. Use a fork for dipping and gently shake off extra melted chocolate. You can also use a fork and just make a chocolate drizzle design on the top of each cookie (but yummier fully coated). Then put each cookie back on the parchment-lined cookie sheet and refrigerate for 15 minutes or until set. If there is extra melted chocolate, you can put some in a container and eat it like fudge after it sets in the fridge. Or you can save it to drizzle over the tops of the cooled cookies if you want extra. 
• Once set, you should store cookies covered in the fridge.