Almond Flour Thin Mints Recipe

Homemade Thin Mints are the perfect for anyone trying to eat a little better, and especially for those who need gluten free Thin Mints! This Thin Mint Recipe uses almond flour and results in the perfect, crispy, and sweet Thin Mint Cookie!

Only 1.38 Net Carbs make this recipe perfect for Keto and Paleo Thin Mints as well!

Course Dessert, Snack

Cuisine American

Prep Time 30

Cook Time 24

Total Time 54

Servings Cookies

Ingredients

Chocolate Cookies

2 Cups Super Fine Almond Flour
2 Egg Whites
1/2 Cup Raw Cacao (reduce to 1/4 cup if using cocoa)
1 TBSP Butter, room temp
1/2 tsp Vanilla Extract
2 TBSP Honey

Chocolate Coating

1 batch Honey Chocolate
4-6 drops Peppermint Essential Oil (or 1/4 tsp Peppermint Extract)

Instructions

In a food processor, combine all cookie ingredients and blend until ball forms.
Separate dough into 2 balls and roll out each, one at a time, between 2 sheets of wax paper until 1/8 - 1/4 inch thick.
The thinner the dough, the crispier the cookie.
Using a 1 1/2 inch round cookie cutter, cut dough and place on a parchment lined baking sheet.
Continue to combine and roll all dough until gone.
NOTE: If the dough starts sticking to the wax paper, get fresh paper. You may need to change with every rolling.
Bake at 350° for 10-12 minutes, or until firm and slightly browned.

Allow to cool completely.
In a small bowl, take honey chocolate and add peppermint. Mix well. Lay cookies in chocolate one at a time.

Flip with a fork and remove. Place on wax paper to solidify.
Store at room temperature or in the fridge/freezer, depending on your preference.

Good up to 2 weeks at room temperature.