Healthy Thin Mints (Grain-Free, Nut-Free)
A crispy, mint chocolate cookie surrounded by a delicious homemade coating made with cocoa powder, coconut oil, and maple syrup.
Gluten-Free, Grain-free, Vegan
cup + 1 Tbsp
coconut oil or cocoa butter
Preheat the oven to 400 degrees.
Mix together the dry ingredients for the cookies: flour, cocoa, salt, and baking soda.
Make a well in the center of the dry mix and add the wet ingredients (maple syrup, coconut oil, mint extract).
Stir everything until well combined.
Using wet/damp hands (so the dough doesn't stick), make about 16 small, round Thin Mint-sized discs (the dough should be about 1/8 inch in thickness).
Place the cookies onto a parchment paper-lined cookie sheet.
Bake the cookies for 12-15 minutes, until solid to the touch.
Immediately out of the oven, press down on each cookie with a fork to further flatten the tops and eliminate the small amount of air present (this contributes to making the cookie crispy).
Place the cookies in the freezer while you prepare the chocolate coating (or for about 10 minutes until cool to the touch).
Whisk together the ingredients for the chocolate coating until smooth.
Once cooled, dip each cookie into the coating, covering it completely.
Place the cookies onto a large wax paper-lined plate and into the freezer to harden.
Enjoy once the chocolate coating has solidified, but keep in the freezer for best storage (especially if using coconut oil in the coating, as this melts quickly).
Nutritional information based on using coconut oil in the chocolate coating. WW points: 5