Paleo Thin Mints
Ingredients
The cookie dough
-
1
cup
blanched almond flour
-
1
teaspoon
coconut flour
-
2
tablespoons
cacao powder
-
⅛
teaspoon
celtic sea salt
-
¼
teaspoon
baking soda
-
2
tablespoons
palm shortening
-
¼
cup
honey
-
1
teaspoon
peppermint extract
The chocolate coating
-
6
ounces
chocolate chips
-
½
teaspoon
peppermint extract
Instructions
- Combine almond flour, coconut flour, cacao, baking soda, and salt in a food processor.
- Pulse in shortening, honey, and peppermint extract until a dough forms.
- Roll out the dough between two pieces of parchment paper to ⅛-inch thickness.
- Freeze the dough for 15 minutes.
- Use a 2-inch cookie cutter to cut out circles from the dough.
- Transfer the circles to a parchment paper-lined baking sheet.
- Bake at 350°F for 4-5 minutes.
- Cool completely on the baking sheets, then freeze for 1 hour.
- Melt chocolate and peppermint extract in a small saucepan over very low heat.
- Dip the cookies into the melted chocolate and place them on a parchment-lined plate.
- Freeze for another hour before serving.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
120
Total fat
8g
Total carbohydrates
10g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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