Thin Mint Cookie Recipe

Chocolate Cookies

1/4 cup refined coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract
1 1/2 tbsp coconut sugar
1 1/4 cup almond flour
3/4 cup tapioca flour/starch
3 tbsp cocoa powder
1/8 tsp salt

Directions

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or a silpat mat.
In a large bowl, stir together the maple, melted coconut oil and vanilla extract. In a smaller bowl, whisk together the tapioca flour, almond flour, cocoa powder, and salt until fully combined. Slowly stir the dry ingredients into the wet until a stiff dough forms.
Divide the dough into quarters, and using a light dusting of tapioca flour, roll the dough out to a 1/4 inch thickness. Using a small cup or a 1/4 cup measuring cup, cut out circles. You should get about 6 cookies out of each quarters of the dough.
Bake cookies in preheated oven for 10-12 minutes, or until they smell fragrant and no longer seem soft in the middle. Cool on a wire rack and repeat with the rest of the dough.

Chocolate Glaze

1 cup bittersweet chocolate chips
1 tsp coconut oil
2 tsp maple syrup
1 tsp peppermint extract

Directions

Over a double boiler (or a heatproof glass bowl set over a medium saucepan), bring water to a gentle simmer over medium-low heat.
Place chocolate, maple and coconut oil in the bowl and let them melt together. Once fully melted, stir in the peppermint extract.
Dip each cookie into the chocolate mixture to fully coat, and then place on a parchment or wax paper lined baking sheet to cool for at least 10 minutes. Transfer to the fridge until they fully set.

Mint-Moringa Glaze

2 tsp coconut oil
2 tsp maple syrup
1/3 cup cacao butter
1/4 cup tapioca starch
1/2 tsp peppermint extract
1 tsp moringa (or spirulina or matcha) powder

Directions

Over a double boiler (or a heatproof glass bowl set over a medium saucepan), bring water to a gentle simmer over medium-low heat.
Place cacao butter, maple and coconut oil in the bowl and let them melt together. Once fully melted, whisk in the tapioca starch, moringa, and peppermint extract.
Use the minty green glaze to drizzle the cookies with.

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