Name: Gluten Free Thin Mints
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 15 cookies
Cuisine: American
Ingredients: 1 cup almond flour; 2 tablespoons coconut oil; 2 tablespoons cocoa powder; 1.5 tablespoons pure maple syrup; 1 tsp vanilla extract; 0.25 tsp mint extract; 0.75 cup dark chocolate chips; 1 tbsp coconut oil; 0.25 tsp mint extract

From the Cook

1/5

Gluten Free Thin Mints

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Gluten Free Thin Mints

For the coating

¾ cup dark chocolate chips

1 tbsp coconut oil

¼ tsp mint extract

Instructions

Visit Blog

Instructions

First, sift almond flour into a large mixing bowl. Add remaining Thin Mint ingredients.

Stir until a crumbly dough forms.

Then, place bowl in fridge for 20 minutes.

Remove from fridge and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Then, gather dough in hands and form a large ball of dough.

Place dough on a sheet of parchment paper. Place another sheet of parchment paper on top.

Next, carefully roll out dough until it's about 1/4 inch thick.

Use a cookie cutter to cut dough into 1.5 to 2 inch circles. Place each cookie on baking sheet. Continue rolling and cutting out dough until it's all used up.

Next, bake cookies for 10 to 12 minutes or until edges are crispy and middle is set.

After that, make the coating. Add coconut oil to a microwave safe dish. Microwave in 30 second increments, until melted. Stir in chocolate chips and mint extract and stir until chocolate is melted.

Dunk each Thin Mint into the melted chocolate. Then, use a fork to flip cookie several times, or until fully coated.

Continue for remaining cookies. Place on baking sheet. Then, place baking sheet in the fridge for 10 to 15 minutes or until chocolate is hardened.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Your Dough Thoroughly ❄️
Refrigerate the almond flour dough for at least 2 hours before rolling to prevent spreading and achieve crisp, thin cookies with clean edges.
Toast Almond Flour First 🌰
Lightly toast your almond flour in a dry skillet for 2-3 minutes before mixing to deepen its flavor and reduce any raw taste that can overpower the delicate mint.
Temper Chocolate Properly 🍫
Melt chocolate chips with coconut oil using the double-boiler method, then cool slightly to 88-90°F before dipping to achieve a glossy, snap-free coating that sets beautifully.
Mint Extract Concentration Control 🌿
Start with half the recommended mint extract and taste before adding more, as the flavor intensifies during baking and the chocolate coating can amplify it.
Roll Between Parchment Paper 📄
Roll your dough between two sheets of parchment paper to achieve uniformly thin cookies without extra flour, which can toughen the delicate gluten-free base.