For the Thin Mints • ¾ cup (90 g) packed almond flour • ¼ cup (30 g) oat flour • 2 tbsp (10 g) cocoa powder • 2 tbsp (30 g) maple syrup • 2 tbsp (30 g) melted coconut oil • 1 tsp vanilla extract • ¼ tsp peppermint extract • pinch of sea salt For the Chocolate Coating • 1 cup (150 g) dark chocolate chips • 1 tbsp (15 g) coconut oil • ¼ tsp peppermint extract
In a large bowl, combine all of the cookie ingredients, stirring well to combine. Cover the bowl and let chill in the refrigerator for 15 minutes.
Scoop 1 tbsp each and roll into balls, placing on a baking sheet. Cover with parchment paper and use a rolling pin or glass jar to flatten dough balls to about ¼ inch thick.
Bake at 350˚F for 13-15 minutes, until the bottoms of the cookies are set. Cool on the pan for 15 minutes.
Melt the chocolate, coconut oil and peppermint extract and mix then coat each cookie in chocolate, placing back on the pan.
Place cookies in fridge until the chocolate has completely hardened.
Enjoy your delicious cookies! They're extra yummy straight from the freezer ;)
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