Name: Vegan Thin Mints
Prep time: 10 min
Cook time: 25 min
Total time: 1 h
Ingredients: 1 cup almond flour; 2 tablespoons cacao powder; 3 tablespoons maple syrup; 1 teaspoon peppermint extract; 1 cup vegan dark chocolate chips; 2 teaspoons coconut oil; 1 teaspoon peppermint extract

Ingredients

Scale

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!