Thin Mint Cookies - Bravabod
Recipes

Thin Mint Cookies

Valentina

  • Difficulty Intermediate Difficulty
    • •
  • Time 30"
Almond Chocolate Cookie Mint New american Oat Treat
Almond Chocolate Cookie Mint New american Oat Treat

Very minty, chocolatey, and devilishly good. This thin mint cookie recipe uses two kinds of peppermint flavoring: oil and extract, which cannot be interchanged. And be sure to roll out the cookie dough quite thin, as that will give them more of a snap when you bite into them. This recipe was adapted from Yvonne at Yvonne's Vegan Kitchen.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 1 week refrigerated

Shopping List
    Cookie
  • 3/4 cup oat flour (we use this one, Note 1)
  • 3 tablespoons coconut sugar
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon ground flax meal
  • 2 tablespoons raw cacao powder
  • 1 tablespoon room temperature water
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract (we use this one) Coating
  • 1 cup chocolate chips
  • 1/4 cup coconut oil
  • 1/8 teaspoon peppermint oil (not extract, Note 2)
  • crushed peppermint candies (optional, for decoration)
Instructions
  1. Step 1: Preheat the oven to 350°F.
  2. Step 2: Combine all cookie ingredients in a food processor and blend until well combined. The dough will look rather wet and won't be very sticky.
  3. Step 3: Line a cutting board with parchment paper. Transfer the cookie dough to the parchment paper in a mound. Place another layer of parchment paper on top. Use a rolling pin (or empty wine bottle) to roll out the cookies until they are very thin, about 1/8" to 1/4" inch thick. Use a cookie cutter or glass cup to cut out 2" to 3" inch diameter circles from the dough. Take any leftover dough scraps and roll them out into additional cookies.
  4. Step 4: Carefully transfer the cookies, on their parchment sheet, to a baking sheet. You could also place the cookies in the refrigerator for 10 to 30 minutes if you'd prefer to handle them when they have firmed up a bit.
  5. Step 5: Bake the cookies for 10 minutes. Cool on the baking sheet for several minutes before carefully transferring to a cooling rack. Refrigerate for at least 1 hour before making the chocolate coating.
  6. Step 6: To make the chocolate coating, place the chocolate chips and coconut oil in a microwaveable bowl or double boiler on stovetop. Heat the mixture until it is smooth and completely melted. For the microwave option, heat the mixture in 30 second increments. Stir after each increment, so as not to burn the chocolate. Once the chocolate has melted, stir in the peppermint oil.
  7. Step 7: Line a cutting board with parchment paper or a silicon mat. Use a candy dipping fork (or 2 regular forks) to dip the cookie into the melted chocolate. Hold the dipped cookie above the chocolate bowl so that any excess drips from the cookie and back into the bowl. Scrape the bottom of the cookie on the edge of the bowl to reduce excess chocolate 'puddles'. Place the cookie on the sheet and repeat this process with the remaining cookies. If desired, sprinkle the cookie with the crushed peppermints.
  8. Serve: Place the coated cookies in the refrigerator or freezer to harden. Once chilled, take a bite and enjoy. These cookies should be stored in the refrigerator or freezer for best results.
Recipe Notes

Note 1: To make a homemade oat flour, blend down oats in a food processor until it reaches a very fine, flour consistency. There should be no large visible oat pieces.

Note 2: Peppermint oil cannot be substituted with peppermint extract for the coating because it will cause the chocolate to seize up. We use this peppermint oil.

Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.

Nutrition

Very minty, very chocolatey, and devilishly good. Dare I say, I prefer them to the store-bought variety. This recipe uses two kinds of peppermint flavoring: oil and extract, which cannot be interchanged. And be sure to roll out the cookie dough quite thin, as that will give them more of a snap when you bite into them. This recipe was adapted from the very talented Yvonne at Yvonne's Vegan Kitchen.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 1 week refrigerated

Shopping List
    Cookie
  • 1 cup almond flour
  • 3 tablespoons coconut sugar
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon ground flax meal
  • 2 tablespoons raw cacao powder
  • 1 tablespoon room temperature water
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract Coating
  • 1 cup paleo-friendly chocolate chips
  • 1/4 cup coconut oil
  • 1/8 teaspoon peppermint oil (not extract, Note 1)
Instructions
  1. Step 1: Preheat the oven to 350°F.
  2. Step 2: Combine all cookie ingredients in a food processor and blend until well combined. The dough will look rather wet and won't be very sticky.
  3. Step 3: Line a cutting board with parchment paper. Transfer the cookie dough to the parchment paper in a mound. Place another layer of parchment paper on top. Use a rolling pin (or empty bottle) to roll out the cookies until they are very thin, about 1/8" to 1/4" inch thick. Use a cookie cutter or glass cup to cut out 2" to 3" inch diameter circles from the dough. Take any leftover dough scraps and roll them out into additional cookies.
  4. Step 4: Carefully transfer the cookies, on their parchment sheet, to a baking sheet. You could also place the cookies in the refrigerator for 10 to 30 minutes if you'd prefer to handle them when they have firmed up a bit.
  5. Step 5: Bake the cookies for 10 minutes. Cool on the baking sheet for several minutes before carefully transferring to a cooling rack. Refrigerate for at least 1 hour before making the chocolate coating.
  6. Step 6: To make the chocolate coating, place the chocolate chips and coconut oil in a microwaveable bowl or double boiler on stovetop. Heat the mixture until it is smooth and completely melted. For the microwave option, heat the mixture in 30 second increments. Stir after each increment, so as not to burn the chocolate. Once the chocolate has melted, stir in the peppermint oil.
  7. Step 7: Line a cutting board with parchment paper or a silicon mat. Use a candy dipping fork (or 2 regular forks) to dip the cookie into the melted chocolate. Hold the dipped cookie above the chocolate bowl so that any excess drips from the cookie and back into the bowl. Scrape the bottom of the cookie on the edge of the bowl to reduce excess chocolate 'puddles'. Place the cookie on the sheet and repeat this process with the remaining cookies. If desired, sprinkle the cookie with the crushed peppermints.
  8. Serve: Place the coated cookies in the refrigerator or freezer to harden. Once chilled, take a bite and enjoy. These cookies should be stored in the refrigerator or freezer for best results.
Recipe Notes

Note 1: Peppermint oil cannot be substituted with peppermint extract for the coating because it will cause the chocolate to seize up.

Nutrition

Very minty, very chocolatey, and devilishly good. Dare I say, I prefer them to the store-bought variety. This recipe uses two kinds of peppermint flavoring: oil and extract, which cannot be interchanged. And be sure to roll out the cookie dough quite thin, as that will give them more of a snap when you bite into them. This recipe was adapted from the very talented Yvonne at Yvonne's Vegan Kitchen.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 1 week refrigerated

Shopping List
    Cookie
  • 1 cup almond flour
  • 3 tablespoons low-carb granulated sweetener (1:1 sugar replacement)
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon ground flax meal
  • 2 tablespoons raw cacao powder
  • 1 tablespoon room temperature water
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract Coating
  • 1 cup low-carb chocolate chips
  • 1/4 cup coconut oil
  • 1/8 teaspoon peppermint oil (not extract, see notes)
Instructions
  1. Step 1: Preheat the oven to 350°F.
  2. Step 2: Combine all cookie ingredients in a food processor and blend until well combined. The dough will look rather wet and won't be very sticky, that's alright.
  3. Step 3: Line a cutting board with parchment paper. Transfer the cookie dough to the parchment paper in a mound. Place another layer of parchment paper on top. Use a rolling pin (or empty bottle) to roll out the cookies until they are very thin, about 1/8" to 1/4" inch thick. Use a cookie cutter or glass cup to cut out 2" to 3" inch diameter circles from the dough. Take any leftover dough scraps and roll them out into additional cookies.
  4. Step 4: Carefully transfer the cookies, on their parchment sheet, to a baking sheet. You could also place the cookies in the refrigerator for 10 to 30 minutes if you'd prefer to handle them when they have firmed up a bit.
  5. Step 5: Bake the cookies for 10 minutes. Cool on the baking sheet for several minutes before carefully transferring to a cooling rack. Refrigerate for at least 1 hour before making the chocolate coating.
  6. Step 6: To make the chocolate coating, place the chocolate chips and coconut oil in a microwaveable bowl or double boiler on stovetop. Heat the mixture until it is smooth and completely melted. For the microwave option, heat the mixture in 30 second increments. Stir after each increment, so as not to burn the chocolate. Once the chocolate has melted, stir in the peppermint oil.
  7. Step 7: Line a cutting board with parchment paper or a silicon mat. Use a candy dipping fork (or 2 regular forks) to dip the cookie into the melted chocolate. Hold the dipped cookie above the chocolate bowl so that any excess drips from the cookie and back into the bowl. Scrape the bottom of the cookie on the edge of the bowl to reduce excess chocolate 'puddles'. Place the cookie on the sheet and repeat this process with the remaining cookies. If desired, sprinkle the cookie with the crushed peppermints.
  8. Serve: Place the coated cookies in the refrigerator or freezer to harden. Once chilled, take a bite and enjoy. These cookies should be stored in the refrigerator or freezer for best results.
Recipe Notes

Note 2: Peppermint oil cannot be substituted with peppermint extract for the coating because it will cause the chocolate to seize up.

Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.
No comments yet

Scale

Diet(s)

Your photo has been archived.

What you should eat next

recipe
Chai Chocolate Chip Cookies
recipe
Chocolate Almond Biscotti
recipe
Chewy Chocolate Chip Granola Bars

Thin Mint Cookies

PT30M 3/4 cup oat flour (we use this one, Note 1) 3 tablespoons coconut sugar 3 tablespoons coconut oil, melted 1 tablespoon ground flax meal 2 tablespoons raw cacao powder 1 tablespoon room temperature water 1/4 teaspoon vanilla extract 1/4 teaspoon peppermint extract (we use this one) 1 cup chocolate chips 1/4 cup coconut oil 1/8 teaspoon peppermint oil (not extract, Note 2) crushed peppermint candies (optional, for decoration) Gluten Free Paleo Vegan Low-Carb 10 Servings Ingredients:

10 Cookies

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min