Ingredients
Scale
- 1 cup almond flour
- 2 Tablespoons coconut flour
- 2 Tablespoons cocoa powder
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 2 Tablespoons coconut oil
- 1/4 cup honey
- 1 teaspoon peppermint extract
For dipping:
- 1 cup semi sweet or dark chocolate chips
- 1/2 teaspoon peppermint extract
- 1 Tablespoon coconut oil
Instructions
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray or use a nonstick silicon liner.
- In a medium mixing bowl, mix together the dry ingredients, then add in the coconut oil, honey and peppermint. Stir until the mixture forms into a thick dough. Form the dough into balls about 3/4 inch in diameter and set them on the cookie sheet, flattening each one with the palm of your hand.
- Bake at 350 for about 8 minutes. Set the cookies in the freezer to cool.
- Now, put the chocolate, peppermint extract and coconut oil in a bowl and microwave on high for 60 seconds. Stir. If there are still lumps in the chocolate after a vigorous stir, microwave for 30 seconds longer and stir again. Repeat until the mixture is smooth.
- Pull the cookies out of the freezer and remove them from the cookie sheet. Line the cookie sheet with a nonstick liner (or waxed paper will do). Dip the cookies in the chocolate to cover completely and set them on the nonstick liner, leaving a little room between the cookies so they don’t stick together.
- Let the chocolate set and then it’s time to enjoy your thin mints!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.