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Copycat Thin Mint Cookies Gluten-Free

Ingredients

Cookie:

  • 3 Cups Almond Flour
  • 4 Tbsp Cacao Powder *Or Cocoa Powder
  • ½ tsp Salt
  • 1 tsp Mint Extract
  • 1 tsp Vanilla Extract
  • 2 Large Eggs *Room temp
  • 2 Tbsp Coconut Oil Melted
  • 5 Tbsp Maple Syrup *More or less to taste

Chocolate Dip:

  • 1½ Cups Chocolate Chips
  • 1 Tbsp Coconut Oil
  • ½ tsp Mint Extract

Instructions

Cookie:

  • Mix all cookie ingredients by folding until it is a sticky dough that holds together.
  • Spoon or scoop roughly One Tablespoon of dough and roll into ball with hands.
  • Flatten with hands to about ¼ inch thickness.
  • Place on greased or parchment lined baking sheet.
  • Bake for 9-12 minutes. Check bottom after 9 minutes.
  • Place on cooling rack to cool completely.

Chocolate dip:

  • Melt all the chocolate chips until creamy smooth via short burst microwave or double boiler method.
  • After the cookies part is completely cooled, coat each one using the spoon/flipping method with chocolate and return to parchment lined baking sheet.
  • Chill for at least one hour to harden chocolate before serving.
  • Store in airtight container in the fridge up to 3 weeks or freeze up to 3 months.