Almond Flour Thin Mints (NO Eggs, NO Dairy, NO Gluten)
Crisp, chocolatey mint cookies made with almond flour—totally vegan, gluten-free, and free of refined ingredients.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including cooling and coating)
- Yield: 18–22 cookies
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American / Allergy-Friendly
- Diet: Gluten Free
Ingredients
For the cookies:
1 ½ cups almond flour
¼ cup unsweetened cocoa powder
¼ cup maple syrup or agave
2 tablespoons coconut oil, melted
½ teaspoon peppermint extract
¼ teaspoon baking soda
Pinch of salt
For the chocolate coating:
¾ cup dairy-free dark chocolate chips
1 tablespoon coconut oil
½ teaspoon peppermint extract
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix almond flour, cocoa powder, baking soda, and salt.
Stir in maple syrup, melted coconut oil, and peppermint extract until dough forms.
Roll dough between two sheets of parchment paper to about ¼-inch thick.
Cut into circles using a small cookie cutter (1.5–2 inches). Transfer to prepared baking sheet.
Bake for 10–12 minutes. Let cool completely on the pan (they will firm up).
Make the coating: Melt chocolate chips and coconut oil together until smooth. Stir in peppermint extract.
Dip cooled cookies in chocolate, letting excess drip off. Place on parchment to set.
Chill in fridge for 15–20 minutes until coating is firm.
Notes
Store in an airtight container in the fridge for up to 1 week or freeze for longer.
To make extra crispy cookies, bake a few minutes longer and cool completely.
Use refined coconut oil for no coconut flavor.
Can be made keto with sugar-free maple syrup and dark chocolate.
