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+ servings

Copycat Paleo Thin Mint Cookies

Author: Nicole Modic of @KALEJUNKIE

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
SERVES 16 cookies
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Move over Girl Scout Thin Mint Cookies, I have the perfect copycat recipe that rivals the OG. In fact, my Copycat Paleo Thin Mint Cookies are made with better-for-you ingredients, no refined sugars, and are gluten-free and paleo friendly. And just like the OG Thin Mints, you can freeze these and enjoy them when ever you like. I am obsessed with this recipe and I know you will be too!

Ingredients

Cookies

  • 1 ½ cups almond flour
  • cup cocoa powder, unsweetened
  • ½ cup coconut sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 2 tablespoons coconut oil, melted
  • ½ teaspoon peppermint extract

Mint Chocolate Coating

  • 1 ½ cups chocolate chips
  • 1 tablespoon coconut oil
  • 1 teaspoon peppermint extract

Instructions

  • Preheat oven to 325 F and line 2 baking sheets with parchment paper. Set aside.
  • In a medium-size mixing bowl, mix together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
  • Once the dry ingredients are well combined, add the egg, melted coconut oil and peppermint extract.
  • The dough should form a big ball!
  • Refrigerate the dough for 15-30 minutes.
  • Remove the bowl from the fridge.
  • Line a piece of parchment paper on the counter and add the ball of dough onto the parchment. Place another piece of parchment paper on top, and use a rolling pin to make it nice and flat and even!
  • Now, begin forming the cookies.
  • To do this, use a round cookie cutter or the back of a small cup as a “cookie cutter,” to form round cookies.
  • Gently place each cookie flat on the baking sheet.
  • You want the cookies to be nice and thin, about ¼ inch thick.
  • Repeat process until all of the dough is used.
  • Bake for 18-20 minutes or so.
  • Let them cool, and they will firm up once they have cooled completely.
  • Once the cookies have cooled, prepare the chocolate sauce.
  • To make the chocolate sauce, add the chocolate chips and coconut oil into a microwave safe bowl, and then microwave in 3, 30-second intervals, stirring to ensure that a liquid chocolate is formed! Once you have the perfect liquid chocolate mixture, stir in the peppermint oil.
  • Dip each cookie into the melted chocolate mixture and return them to the baking sheet.
  • Return to the fridge to set for about 10-15 minutes.
  • Enjoy!

Did you make this recipe?

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in your posts and I’ll re-share!

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