Since discovering this recipe, you will always find a stash in our freezer. On top of tasting just like the real thing with even more chocolate, these come together in a food processor and are vegan and gluten-free!
Copycat Thin Mints
Ingredients
For the dough:
Chocolate Coating:
Instructions
- Add almond flour, tapioca flour, cocoa powder, baking soda, and salt to a food processor and pulse to combine.
- Add coconut oil to the food processor and pulse until small crumbs are achieved.
- Add maple syrup and peppermint extract. Pulse until dough starts to form.
- Tip out onto a piece of parchment paper, form into single disk, and refrigerate for at least 15 minutes.
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Lightly dust a separate sheet of parchment paper with tapioca flour. Remove dough from the fridge and place on the parchment. Roll the dough out to ⅛ in thick.
- Use a 1 ½ - 2 inch cookie cutter or similar sized object such as a spice jar lid or upside-down shot glass. Re-roll extra dough and cut out circles until all the dough is used.
- Carefully transfer the cookies to the baking sheet using a floured metal spatula or gentle fingers, spacing cookies at least 1-2 inches apart.
- Bake for 8-10 minutes until the cookies are slightly fluffy and expanded, and they appear a little dry. Once baked, remove the cookies from the tray and place them on a cooling rack.
- In the meantime, melt the chocolate chips and 2 tsp of coconut oil in the microwave in 30 second increments, stirring between each heating session.
Once the cookies are cooled, dip each in the chocolate mixture until fully coated. I find that using a spoon to coat one side of the cookies, then chilling for about 15 minutes, flipping and repeating on the bottom side is the simplest.
You can then chill again and drizzle with the remaining chocolate from a Ziploc bag with one corner cut off.
Refrigerate or freeze for another hour before enjoying. These will keep up to two weeks in the fridge or three months in the freezer.