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12.03.19

Homemade Thin Mint Cookies {Paleo, Gluten-Free}

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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! 

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

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! 

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!

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! 

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}

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! 

Homemade Thin Mint Cookies {Paleo, Gluten-Free}

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!
Author: Michele Rosen
Prep Time: 40 minutes
Cook Time: 8 minutes
Chill Time: 2 hrs
Course: Baking/Dessert
Cuisine: Gluten-free, Paleo
Keyword: baking, chocolate, cookies, gluten free, Holiday cookies, mint, paleo
Servings: 24 cookies
Print this Recipe
Did you make this recipe?
Leave a review
4.4 from 23 votes

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  6. 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:

  1. 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.
  2. 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.
  3. 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

Calories: 182kcal
Carbohydrates: 11g
Protein: 4g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 18mg
Sodium: 42mg
Potassium: 147mg
Fiber: 3g
Sugar: 4g
Vitamin A: 15IU
Calcium: 33mg
Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo Cookie Recipes?  Try One of These!

Double Chocolate Peppermint Cookies {Vegan}

Chewy Orange Cranberry Chocolate Chip Cookies

Big Chewy Gingerbread Cookies

Best Chewy Chocolate Chip Cookies

Paleo “Oatmeal” Raisin Cookies 

Maple Walnut Sugar 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!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Katie says

    December 3, 2019 at 5:53 pm

    Could you use peppermint essential oil for this?

    Reply
    • Linda C says

      December 3, 2019 at 8:26 pm

      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.

      Reply
  2. Senja says

    December 4, 2019 at 5:36 am

    Is there a nut free option?

    Reply
  3. Jennifer says

    December 5, 2019 at 9:36 pm

    I can’t wait to try these !

    Reply
  4. Ashley says

    December 8, 2019 at 10:03 am

    I’m so making these today! Do they have to be refrigerated? I was hoping to give as teacher gifts but they won’t be able to put in fridge right away. Thanks

    Reply
  5. Carolyn says

    December 8, 2019 at 8:53 pm

    5 stars
    AMAZING!!!!!! I made these cookies this weekend. They are sooooo delicious. I am amazed at everything you make. I have made several of your recipes and they never disappoint. You are amazing and we are so blessed that you share your recipes. Thank you

    Reply
  6. Anne says

    December 9, 2019 at 4:20 pm

    3 stars
    These were a pain in the patoot to roll out, a little dry, and very fragile. Maybe I rolled them too thin. I definitely needed to chill the dough after rolling and cutting to get the cookies to the cookie sheet intact. I drizzled them with chocolate instead of dunking.

    I enjoy your recipes – thanks for sharing them.

    Reply
  7. Camille says

    December 10, 2019 at 3:14 pm

    Could you use coconut oil instead of avocado oil?

    Reply
    • Julie says

      December 11, 2019 at 2:02 pm

      5 stars
      I used coconut oil with the chocolate for dunking, it worked perfectly. These were amazing. I have to limit sugar so I used erythritol/monk fruit instead of coconut sugar. Not paleo I know. They turned out really well…I rolled them a bit thicker so they’d stay together and had no problems with them falling apart. No chilling before or after. I was pressed for time so I rushed it and they were still perfect.

      Reply
  8. Joshua Howard says

    December 11, 2019 at 7:14 am

    5 stars
    Excellent recipe! These cookies taste amazing! Thank you!

    Reply
  9. Julie says

    December 21, 2019 at 5:45 pm

    Has anyone tried a chocolate orange version of these? I was thinking of using pure orange essential oil instead of peppermint. I’ve made the peppermint and they are amazing.

    Reply
  10. Carla says

    January 18, 2020 at 1:24 pm

    5 stars
    I made your recipe and I absolutely love it! It is my weakness,mint and chocolate. However, as my husband says ”You cannot ever leave a recipe alone.” Instead of rolling the cookies out carefully and putting them on the pan etc. I make a roll to the approximate size before I put it in plastic, to refrigerate. I then used my cheese slicer and cut 1/4 inch slices off and laid them on the pan. This saves a tremendous amount of time. I plan to take your hint of drizzling the chocolate over the top and that is all I am going to do and bypass by the dipping process. I melt the chocolate and avocado oil in a bowl put it in a plastic Ziploc bag. I cut a tiny corner off and squeeze the drizzle over the top of all the cookies not even removing them from the pan after cool. Put them back in the fridge for a few minutes and they are done!

    Reply
  11. Carla says

    January 18, 2020 at 1:29 pm

    To clarify the above comment I should have said A cheese slicing knife!! Sorry

    Reply
  12. Carrie says

    May 1, 2020 at 1:03 am

    Can you substitute the almond flour for a different gf flour? My son has a nut allergy. Thanks!

    Reply
  13. Plex says

    May 13, 2020 at 3:21 am

    Tujhe Kitna Chahne Lage | Kabir Singh | Mithoon Feat. Arijit Singh | Shahid Kapoor, Kiara A

    Reply
  14. Tutuapp says

    May 13, 2020 at 3:22 am

    Presenting the second song “Tujhe Kitna Chahne Lage” with Lyrics from the upcoming Bollywood movie Kabir Singh is starring Shahid Kapoor and Kiara Advani.

    Reply
  15. Francesca Pearson says

    May 18, 2020 at 5:43 pm

    These cookies are UNREAL! I made them with a friend a week ago, and we split them in half. My kids even love these. I’m currently making another batch right kow to pass out to my neighbors and some friends from church. They are so good. So rich. Perfect freezer treat when the day is done. Love love love.

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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