Gluten Free Thin Mints (Edit recipe)

hollysbestlife

264 recipes
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609 followers

No-bake • GF • DF • High protein • Thin mint dupe

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

12

Serves: 12

Ingredients

Cookie base:

1 cup Almond Flour
3 Tbsp Black Cacao Powder
2 - 4 Tbsp Vanilla Plant-Based Protein - Further Food, or more black cacao
.25 cup Pure Maple Syrup
2 Tbsp Coconut Oil
.5 tsp Peppermint Extract
1 pinch Sea Salt

Chocolate Coating

1 cup 85% Cacao Organic Vegan Dark Chocolate Bar - Pascha Chocolate Co.
1 tsp Coconut Oil
0.25 tsp Peppermint Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add almond flour, black cacao, protein powder, and salt to a bowl. 
Stir in maple syrup, melted coconut oil, and peppermint extract until a dough forms.
Roll dough into small balls → flatten into thin cookie discs. (You can also roll the dough between parchment and punch out circles.)
Place on a parchment-lined plate.
Freeze cookies for 10–15 minutes to firm up.
In a bowl, melt chocolate chips + coconut oil. 
Stir in peppermint extract
Dip each cookie into the chocolate coating. 
Let excess drip off, then place back on parchment. Chill in freezer 10–15 minutes until set.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	91
Fat:	5 g
Carbohydrates:	7 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	65 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.