Name: Crispy Thin Mints
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 14 servings
Ingredients: 0.75 cup almond flour ((the best sub would be a gluten-free flour blend on its own or mixed with some oat flour - however, we haven't tested this and can't guarantee the results)); 3 tbsp tapioca starch ((also called tapioca flour // some readers have subbed arrowroot starch successfully!)); 2 tbsp cocoa powder; 0.25 tsp baking soda; 0.13 tsp sea salt; 2 tbsp solid refined coconut oil; 2 tbsp maple syrup; 0.25 tsp peppermint extract; 1 cup semisweet chocolate chips or chunks ((such as Enjoy Life)); 2 tsp refined coconut oil; 0.5 tsp peppermint extract

Instructions

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1

To a food processor add almond flour (0.75 cup), tapioca starch (3 tbsp), cocoa powder (2 tbsp), baking soda (0.25 tsp), and sea salt (0.13 tsp) and pulse to combine.
2

Add solid refined coconut oil (2 tbsp) (place coconut oil in the fridge if it has liquified) to the food processor and pulse until small crumbs are achieved. Add maple syrup (2 tbsp) and peppermint extract (0.25 tsp). Pulse until dough starts to form. Form the cookie dough into a disk and wrap in a piece of parchment paper and refrigerate for at least 15 minutes.
3

Preheat the oven to 176 C (350 F) and line a baking sheet with parchment paper (you can use the same paper you used for chilling).
4

Lightly dust a separate sheet of parchment paper with tapioca flour. Remove dough from the fridge and place on the flour-dusted parchment. Also lightly flour the top of the dough. Roll the dough out until it is about 0.13-inch thick.
5

Using a 1.5 - 2 inch cookie cutter (or similar-sized object such as a spice jar lid) cut out 14 circles. If you have excess dough, roll it into a ball and reroll/cut out the circles until all of the dough is used.
6

Lightly flour a metal spatula with tapioca starch and use it to carefully transfer the cookies to the parchment-lined baking sheet. Space the cookies at least 1-2 inches apart to allow for slight spreading.
7

Bake for 8-10 minutes, or until the cookies are slightly fluffy and expanded and they appear a little dry. Once baked and slightly cooled, remove the cookies from the tray and place them on a cooling rack.
8

Meanwhile, melt the semisweet chocolate chips or chunks (1 cup) and refined coconut oil (2 tsp) in a small saucepan over low heat stirring constantly, until the chocolate has melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Now add in the peppermint extract (0.5 tsp). NOTE: This can also be done in the microwave in 30-second increments. Stop microwave and stir every 30 seconds.
9

Make sure your cookie sheet will fit in the fridge (otherwise, transfer cookies to a large plate lined with parchment paper).
10

Once the cookies are cooled, dip each one into the chocolate mixture until fully coated. A fork is helpful for dipping and gently shaking off excess melted chocolate. Then place each cookie back on the parchment-lined cookie sheet (or plate) and refrigerate for 15 minutes or until set. If there is extra melted chocolate, you can transfer it into mini muffin liners to make mint chocolate cups (or wait until your cookies are cooled and drizzle the extra chocolate over the top).
11

Once set, cookies can be enjoyed straight from the refrigerator or at room temperature. Store covered in the refrigerator for up to 1 week, or in the freezer up to 1 month.