Clean Thin Mints
Directions
- 1Whisk together the almond flour, cocoa powder and salt.
- 2Whisk together the almond flour, cocoa powder and salt.
- 3Whisk together the almond flour, cocoa powder and salt.
- 4Mix in the syrup, coconut oil and mint extract until combined and a rough dough forms.
- 5Mix in the syrup, coconut oil and mint extract until combined and a rough dough forms.
- 6Mix in the syrup, coconut oil and mint extract until combined and a rough dough forms.
- 7Shape the dough into a disc and cover in plastic wrap. Chill in the fridge for at least 1 hour to overnight.
- 8Shape the dough into a disc and cover in plastic wrap. Chill in the fridge for at least 1 hour to overnight.
- 9Shape the dough into a disc and cover in plastic wrap. Chill in the fridge for at least 1 hour to overnight.
- 10Roll out the dough between two pieces of parchment paper to 1/4 inch thick.
- 11Roll out the dough between two pieces of parchment paper to 1/4 inch thick.
- 12Roll out the dough between two pieces of parchment paper to 1/4 inch thick.
- 13Cut out circles with a 2 inch diameter.
- 14Cut out circles with a 2 inch diameter.
- 15Cut out circles with a 2 inch diameter.
- 16Bake on 350F for 9-11 minutes until firm. Do not overbake as they burn easily. Let cool completely.
- 17Bake on 350F for 9-11 minutes until firm. Do not overbake as they burn easily. Let cool completely.
- 18Bake on 350F for 9-11 minutes until firm. Do not overbake as they burn easily. Let cool completely.
- 19Melt the chocolate and coconut oil in the microwave in 20 second increments, stirring in between.
- 20Melt the chocolate and coconut oil in the microwave in 20 second increments, stirring in between.
- 21Melt the chocolate and coconut oil in the microwave in 20 second increments, stirring in between.
- 22Stir in the mint extract.
- 23Stir in the mint extract.
- 24Stir in the mint extract.
- 25Dip the cookies in the chocolate covering both sides, shake off excess and place back on the baking sheet.
- 26Dip the cookies in the chocolate covering both sides, shake off excess and place back on the baking sheet.
- 27Dip the cookies in the chocolate covering both sides, shake off excess and place back on the baking sheet.
- 28Refrigerate until the chocolate hardens and enjoy!
- 29Refrigerate until the chocolate hardens and enjoy!
- 30Refrigerate until the chocolate hardens and enjoy!
Ingredients
- 1.5 cups almonds flour
- 1.5 cups almonds flour
- 1.5 cups almonds flour
- 0.25 cups cocoa powder
- 0.25 cups cocoa powder
- 0.25 cups cocoa powder
- 0.25 cups maple syrup
- 0.25 cups maple syrup
- 0.25 cups maple syrup
- 2 tbsp coconut oil
- 2 tbsp coconut oil
- 2 tbsp coconut oil
- 0.5 tsp mint or peppermint extract
- 0.5 tsp mint or peppermint extract
- 0.5 tsp mint or peppermint extract
- 0.125 tsp salt
- 0.125 tsp salt
- 0.125 tsp salt
- 1 cup chocolate chips
- 1 cup chocolate chips
- 1 cup chocolate chips
- 2 tsp coconut oil
- 2 tsp coconut oil
- 2 tsp coconut oil
- 0.25 tsp mint extract
- 0.25 tsp mint extract
- 0.25 tsp mint extract
Equipment
whiskbowlplastic wraprolling pincookie cutterbaking sheetfork