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Grain Free, Dairy Free Thin Mints // One Lovely Life

Thin Mints

  • Yield: 20-25 cookies 1x



For the cookies:

  • 1 cup blanched almond flour (I use Honeyville)
  • 1/2 cup arrowroot powder (or tapioca starch)
  • 1/4 cup unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 3 Tbsp pure maple syrup
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1/4 tsp peppermint extract

For the chocolate topping:

  • 1 cup dairy free chocolate chips (I use Enjoy Life brand) or 6oz chocolate
  • 1/2 Tbsp coconut oil


For the cookies:

  1. In a large bowl, whisk together almond flour, arrowroot, baking cocoa, baking soda, and salt. Stir in egg, syrup, coconut oil, vanilla, and peppermint. The mixture might take a minute to come together, but just keep stirring and you’ll get there.
  2. Line a baking sheet with parchment paper. Roll out 1″ balls of dough and gently pat them out into a disc. They won’t expand much when you bake them, so pat them out to the thickness and width you’re looking for. Mine were a bit over 1/4″ thick.
  3. (You can fit 12-15 on a baking sheet. Just do what you can without overcrowding.)
  4. Bake at 350 degrees for 10-12 minutes. Allow to cool for a few minutes on the baking sheet before transferring them to a cooling rack. Repeat with remaining dough and bake the rest of the cookies. Allow them to cool completely before coating with chocolate (this will help the chocolate set better).

For the chocolate coating:

  1. Place the cooling rack on top of your now empty parchment-lined baking sheet (to catch any chocolate drips).
  2. In a small saucepan, gently melt the chocolate chips and coconut oil together over low heat until just a few small lumps remain. Remove from heat and continue to stir until completely smooth.
  3. Carefully dip the tops of the cookies in the chocolate and place back onto the cooling rack. If desired, you can dip both sides of the cookie. I prefer to dip all the tops then re-dip the tops with any remaining chocolate. (or drizzle/pour any remaining chocolate over the cookies).
  4. Refrigerate or freeze until the chocolate is set (this is where that baking sheet set-up comes in handy). Transfer cookies to a container and enjoy!