Vegan Thin Mints
Servings 18 cookies
Ingredients
Shortbread
- 1 cup almond flour
- 2 tablespoons cacao powder
- 3 tablespoons maple syrup
- 1 teaspoon peppermint extract
Chocolate Coating
- 1 cup vegan dark chocolate chips
- 2 teaspoons coconut oil
- 1 teaspoon peppermint extract
Instructions
- Preheat your oven to 250°F and line a baking sheet with parchment paper.
- In a large bowl, mix almond flour and cacao powder until well combined.
- Add maple syrup and peppermint extract, stirring until a dough forms. You might need to use your hands to knead it thoroughly.
- Roll out the dough between two sheets of parchment paper to prevent sticking, aiming for a thickness of about 1/3 to 1/4 inch.
- Use a cookie cutter or a champagne glass dipped in coconut oil to cut out the cookies.
- Place the cookies on the baking sheet and bake for 20-25 minutes.
- Let them cool completely.
- Melt vegan dark chocolate and coconut oil in the microwave in 30-second intervals, stirring well.
- Stir in peppermint extract.
- Dip each cookie into the melted chocolate, coating generously.
- Place the coated cookies on parchment paper and freeze until firm, about 15 minutes.
- Enjoy!
Notes
Store your Thin Mints in an airtight container in the fridge for 7-10 days or freeze them for 30-60 days. Let them thaw on the counter for 5-10 minutes before indulging!