Gluten-Free Vegan Thin Mints

Step 1

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

In a large bowl, combine melted coconut oil, maple syrup, and vanilla extract. Whisk to combine. Add almond flour, cocoa powder and salt. Stir for 1-2 minutes until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If dough seems too wet to roll out, add 2-3 tablespoons more almond flour.

Step 3

Place a piece of parchment paper on top of a pastry board or cutting board. Form dough into one large ball and transfer onto parchment paper. Place an additional piece of parchment paper on top, press to flatten, then use a rolling pin to roll dough out to a thickness of about a 1/4 of an inch. Remove the top piece of parchment paper and use a 2-inch round cookie cutter and cut circles. Carefully transfer rounds with a metal spatula to the prepared baking sheet.

Step 4

Reroll remaining dough and continue until all has been used up.

Step 5

Bake cookies for 13-15 minutes. Transfer to cooling rack. Line a clean piece a parchment paper on the baking sheet. You will use this to place your coated cookies on.

Step 6

While cookies are cooling, prepare your chocolate coating. Add chocolate chips and coconut oil to a microwave safe bowl. Heat chocolate for 30-second increments, stirring after each, until chocolate is almost completely melted. Stir until all chips are melted. Add peppermint extract and stir to combine.

Step 7

Use a fork to dip and flip each cooled cookie to coat in the chocolate. Tap the fork a few times to allow excess chocolate to drip off. Transfer cookie to parchment lined cookie sheet. Once all cookies have been coated, place the baking sheet in the refrigerator for at least 30 minutes until cookies have set.

Step 8

Store in an airtight container at room temperature for 2-3 days. Cookies can also be stored in the refrigerator for up to a week, or the freezer for up to 2-3 weeks.