Gluten-Free Thin Mint Cookies

• Vegan
• Gluten free

• Condiments

  • 4 tbsp Maple syrup

• Baking & Spices

  • 1 1/4 cup Almond flour, organic
  • 1 cup Chocolate chips, vegan
  • 1 tbsp Cocoa powder
  • 1/2 tsp Peppermint extract
  • 1 pinch Pink salt
  • 3/4 cup Tapioca starch
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 4 tbsp Coconut oil, organic
  • 1 tsp Coconut oil

Found on whereyougetyourprotein.com

Description

Ingredients

• 1 and 1/4 cup organic almond flour*
• 4 Tablespoons organic coconut oil*
• 1 teaspoon vanilla extract
• 4 Tablespoons maple syrup
• pinch of pink salt
• 3/4 cup tapioca starch
• 1 Tablespoon cocoa powder, sifted
• 1 cup vegan chocolate chips, I use Enjoy Life
• 1/2 teaspoon peppermint extract
• 1 teaspoon coconut oil*

Directions

• Preheat your oven to 350º and line a baking sheet with parchment paper.
• With a whisk, whip the coconut oil until smooth. Add the vanilla extract, maple syrup and salt. Mix until well combined.
• Add the remaining dry ingredients: almond flour, tapioca starch and cocoa powder. With a wooden spoon, mix until fully combined. If the dough is too sticky add 1 Tablespoon at a time, altering between tapioca starch and almond flour.
• If the cookie dough becomes too oily after mixing, place it in the fridge for about 10-15 minutes to harden a bit.
• Sprinkle a clean surface with tapioca starch. (I like to use a non slip mat, it makes removing the cookies easier.) Roll the dough out to about a 1/4 inch thickness.
• Using a 2 inch round cookie cutter (or the rim of a small glass), cut out as many cookies as possible. Gather the remaining dough and repeat the previous 2 steps until the dough is gone.
• Place cookies on a baking sheet and bake at 350º for 10-12 min. Bake in batches if needed.
• Carefully remove the cookies from the oven.
• When cool enough to handle, place cookies on a cooling rack to cool for at least 30 minutes before adding the chocolate coating.
• Store cookies in the fridge if youre not adding the chocolate coating right away. When ready, remove from the fridge before prepping the chocolate.
• Flip your baking sheet over and place a piece of parchment paper over the bottom. (Using the bottom of the baking sheet keeps the parchment paper from turning up in the corners and possibly ruining the chocolate coating.)
• In a double boiler, add chocolate chips, oil and mint extract. Heat on low until the chocolate is melted and smooth. Turn off fire and dip each cookie, 1 at a time, in the chocolate. Dip the top of the cookie first, then using a spatula, and the help of a fork, flip it over. Using the fork, remove the cookie from the chocolate and tap as much excess chocolate off as possible. Place on the parchment paper. Once the parchment paper is filled up, or all the cookies have been dipped, place in the freezer for at least 15 minutes to solidify the chocolate.
• Store in an air tight container. I found the cookies to be best kept in the freezer, but they also do well in the fridge.