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!). Dipped in minty dark chocolate, these not-too-sweet cookies are perfect for the holidays or anytime. One of my top 5 cookies of all time!!
If you love mint chocolate even half as much as I do, you’re going to fall HARD for these tender, chewy thin-mint inspired almond flour cookies. Almond flour has got to be one of the easiest flours to bake with…these take just minutes to mix up (and bake!) so the only hard part is (im)patiently waiting for them to cool so you can coat them in silky dark chocolate.
I know I do a lot of baking with almond flour – made possible by the fact that Costco sells it for a fraction of the usual price – and there are a couple of reasons for that. One, it’s naturally gluten free so all of my celiac friends can enjoy a delicious cookie.
Two, almond flour has this wonderful, naturally sweet and neutral flavour that works for almost any cookie (exhibit A: my orange cardamom shortbread). So many gluten free flours have awkward quirks. This one doesn’t.
But/and/also: my dietitian heart really loves a cookie that’s got some fibre and protein so I can crush a handful and still feel energized. That’s right, I said a handful. I love these cookies THAT much.
I originally created this recipe for my cookbook, Plant Magic, but I wanted to share it with you here in case you needed an easy holiday cookie for gifting (or hosting!).
You can eat these any time of year, of course, but I grew up eating a metric ton of Andes chocolates around the holidays so chocolate mint will forever be a December fave in my books.
Okay, let’s talk about how to ace these thin mint almond flour cookies
First up, these cookies don’t have a lot of ingredients (just 10!) but there are a couple we should chat about.
Next up, if you’re like, what the heck is arrowroot powder?…it’s a starch not unlike cornstarch. Again, to help with that melting texture.
Oh, and finally, you want the best mint extract you can find. I really love the Simply Organic brand because they use more actual mint oil for a really mint-y flavour.
If you have pure mint culinary oil on hand, you’re gonna want to use less. Cut it in half or you’ll make your eyes water (ahem, speaking from experience!).
BONUS: these cookies just so happen to be low FODMAP…for all my IBS friends (we deserve nice cookies too!). ⅓ cup almond flour is a low FODMAP serving so as long as you keep it to 3 cookies a serving, you’re golden.
More easy, vegan holiday cookies + treats:
- Easy Vegan Monster Cookies with Hemp Hearts
- Soft-baked Vegan Snickerdoodles
- Crinkled Ginger Molasses Cookies
- Quick Vegan Snowball Cookies with Almond Flour
- Gluten Free Thumbprint Cookies with Almond Flour
Easy Almond Flour Thin Mint Cookies (vegan!)
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
Instructions
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Preheat oven to 350℉ (180℃). Line a rimmed baking sheet with parchment paper and set aside.
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Warm coconut oil + almond milk in a small pot over medium low heat.
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Whisk almond flour, arrowroot, salt and baking powder in a small mixing bowl.
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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.
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Using a tablespoon cookie scoop or measuring spoon, roll and form rounds about 1/2 inch thick and 1- 1 ½ inches in diameter.
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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.
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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.
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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.
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Once firm, store cookies in the fridge.
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