These healthy homemade thin mint cookies are out of this world delicious plus easy and fun to make! Gluten free and paleo mint chocolate sugar cookies are dipped in silky dark mint chocolate to make the best mint chocolate covered cookies that everyone will love!
If there’s one recipe of mine you make this month – please let it be these cookies! These cookies rocked my world in a way I didn’t predict. You see, I’m typically not much of a mint chocolate person. In fact, I pretty much avoid mint chocolate completely!
But, I made these because Adam (my husband) requested them. As it turns out, maybe I’m more of a mint chocolate person than I thought! I couldn’t get enough of these. Seriously, AND they don’t taste “healthy” or gluten-free, or paleo, at all.
They’re not overly minty or overly bitter, yet also not too sweet either. The creamy outside is just perfect with the just slightly chewy cookie inside. A total hit with everyone in my family!
What You Need To Make Paleo Thin Mint Cookies
The ingredients are simple and wholesome. Here’s what you’ll need:
- Ghee, butter, or palm shortening
- Maple sugar, or coconut sugar
- Vanilla extract
- Peppermint extract
- Egg
- Blanched almond flour
- Raw cacao powder, or cocoa powder
- Baking soda
- Salt
- Dark chocolate
- Avocado oil
How to Make Thin Mint Cookies
Since this cookie dough needs to be chilled for at least 2 hours, you’ll need to time the recipe accordingly. You can make the cookie dough up to three days in advance, so I recommend making it a day or so ahead of time to make things easier.
After preparing the cookie dough, wrap it tightly in plastic wrap and chill until you’re ready to proceed. Let it sit at room temperature for 5-10 minutes before rolling it out.
To roll out the dough, place it between two sheets of parchment paper and roll it out to about 1/4″ thickness. Make sure periodically that it’s not sticking – I like to flip mine to make sure. You can place it back in the fridge if it starts to get sticky. As far as paleo doughs go, this one is pretty easy to work with though!
Once your dough is rolled, use a round cookie cutter – about 2-3″ diameter – to cut the cookies. I used a 2.5″ cutter here. At the bottom of the page I linked a few cookie cutter options if you need.
Carefully place the cookies on a parchment lined baking sheet and bake for about 8 minutes. You’ll have to bake them in about 3 batches. Once completely cooled – it’s time to dip. You can use the fridge to speed up cooling time.
Melt your chocolate with the oil and add the peppermint extract. Dip each cookie and place it back on a clean piece of parchment paper (on a baking sheet, so you can transfer to chill.) After dipping, you can chill the cookies so the chocolate hardens faster, then serve!
What Paleo Friendly Chocolate Can I Use?
I like using Hu Simple Dark Chocolate for a fully paleo chocolate option. If you aren’t concerned with cane sugar in your chocolate, you can also use Enjoy Life Brand for a dairy-free, soy-free option. Just chop the chocolate into small pieces before melting.
How To Store Homemade Thin Mint Cookies?
I love these cookies stored in the refrigerator. Just place the finished cookies in a container with a tight lid and store in the fridge or freezer. They’ll last about 2 weeks in the refrigerator and a month in the freezer.
I hope you’re ready for these crazy delicious paleo and gluten-free thin mint cookies! Grab your ingredients and get excited – it’s time to go!
Homemade Thin Mint Cookies {Paleo, Gluten-Free}
Homemade Thin Mint Cookies {Paleo, Gluten-Free}
Ingredients
Cookie Dough:
- 1/4 cup + 3 Tbsp ghee or grass fed butter, or palm oil shortening, room temperature
- 2/3 cup maple sugar or coconut sugar
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 large egg room temperature
- 1 3/4 cups blanched almond flour
- 3/4 cup raw cacao powder or cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Chocolate:
- 12-16 oz dark chocolate chopped (use your favorite, or Hu Simple Dark Chocolate for fully paleo chocolate
- 1/4 tsp peppermint extract
- 1/2 tsp avocado oil
Instructions
Cookie Dough:
-
In a large bowl with an electric mixer, cream together the ghee and maple sugar on medium speed. Add in the vanilla and peppermint, then the egg and beat until mostly smooth.
-
In a separate bowl, stir together the almond flour, cacao, baking soda and salt. Slowly beat this mixture into the wet mixture on low speed to fully combine. You can also stir the dough together with a spoon if it’s too thick for your mixer.
-
Gather the dough and wrap it tightly in plastic wrap, then place in the refrigerator. Chill the dough for at least 2 hours, or up to 3 days.
-
Once the dough has chilled, remove it from the refrigerator and allow it to sit at room temperature for 5 minutes. Preheat your oven to 350° F and line 2 baking sheets with parchment paper.
-
Now it’s time to roll out the dough. Place the dough on a countertop on a piece of parchment paper and place another sheet of parchment on top. Roll out the dough with the rolling pin to about 1/4” thickness. If the dough begins to stick at any point, chill it for 10 minutes before continuing. Use a round cookie cutter (anywhere from 2” - 3” diameter is fine) to cut the dough into circles. Carefully transfer the dough circles to the prepared baking sheet. Repeat with the remaining dough, chilling if needed, until it’s used up.
-
Bake the cookies in the preheated oven for 7-9 minutes or until set. Allow them to cool on the baking sheet for 10 minutes, then carefully transfer to wire racks to cool completely.
Chocolate for Dipping:
-
You can use a double boiler for this or the microwave. For the microwave, place the chocolate and avocado oil in a heat-proof bowl. Melt in 20 second increments, stirring after each one until melted and smooth. Once melted, stir in the peppermint.
-
Line a large platter or baking sheet with parchment paper - something that you can fit in your refrigerator. Once the cookies are completely cooled, use a fork to dip each one carefully in the melted chocolate mixture, letting the excess drip down as you lift it out, and place on the parchment lined platter or baking sheet. Repeat until all the cookies are coated. If you happen to have extra chocolate, you can drizzle a little over the tops of the cookies.
-
Transfer the cookies to the refrigerator for 15 minutes for the chocolate to harden. Store store covered in the refrigerator or even the freezer if you prefer. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More Paleo Cookie Recipes? Try One of These!
Double Chocolate Peppermint Cookies {Vegan}
Chewy Orange Cranberry Chocolate Chip Cookies
Best Chewy Chocolate Chip Cookies
Paleo “Oatmeal” Raisin Cookies
Pumpkin Cookies with Maple Cream
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
Could you use peppermint essential oil for this?
Katie, I googled your essential oil question and it stated that you could use the amount of peppermint extract divided by 4 (or less) to equal the same amount of flavoring. Hope this helps.
Is there a nut free option?
I can’t wait to try these !