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
- ⅓ 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!
Calories: 205kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 61mg | Potassium: 130mg | Fiber: 3g | Sugar: 10g | Vitamin A: 24IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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