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–+ servings
chocolate covered cookies with sprinkles of candy cane

Easy Almond Flour Thin Mint Cookies (vegan!)

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Prepare to fall in LOVE! These easy mint chocolate cookies are like a thin mint, but tender + chewy. The bittersweet chocolate cookie is made with cocoa and almond flour, so they’re impossible to mess up (and naturally gluten free and vegan!).
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword almond flour, chocolate, Mint
Dietary Preference dairy free, egg free, Gluten-Free, low FODMAP, vegan, vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings 18 cookies
Author Desiree Nielsen, RD

Ingredients

Mint Chocolate Cookies

  • ⅓ cup coconut oil I use deodorized so it's flavourless
  • ⅓ cup unsweetened almond milk
  • 1 ¼ cup almond flour
  • ¼ cup arrowroot powder or sub more almond flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup cocoa powder
  • ⅓ cup cane sugar
  • ½ teaspoon pure peppermint flavouring or extract

Chocolate Coating

  • ½ cup dark chocolate chips a bit more if you want to coat both sides
  • 2 teaspoons pure peppermint flavouring or extract
Imperial - Metric

Instructions

  • Preheat oven to 350℉ (180℃). Line a rimmed baking sheet with parchment paper and set aside.
  • Warm coconut oil + almond milk in a small pot over medium low heat.
  • Whisk almond flour, arrowroot, salt and baking powder in a small mixing bowl.
  • In a medium bowl, mix cocoa powder, sugar, ½ teaspoon mint flavour, the warmed coconut oil and almond milk until smooth. Work in dry ingredients with a fork until mostly combined, then use your hands to form a dough.
  • Using a tablespoon cookie scoop or measuring spoon, roll and form rounds about 1/2 inch thick and 1- 1 ½ inches in diameter.
  • Bake cookies until tops are firm and dry to touch (cookies will firm more as they cool), 9-10 minutes. Transfer parchment with cookies onto wire racks to cool completely.
  • When cookies are cooled, stir chocolate chips in a medium heatproof bowl set over a saucepan of simmering water (water should not touch bowl) until melted and smooth (or heat in a microwave in 10-second increments and stir until smooth). Stir in peppermint flavouring. Let cool for a few minutes before handling.
  • Line a rimmed baking sheet with parchment paper (you can use the same sheet you baked on). Dip tops of cookies into chocolate glaze and place on prepared sheet. Chill cookies in freezer to firm them up, at least 15 minutes.
  • Once firm, store cookies in the fridge.