Make solid Thin Mints at home with this simple formula! These firm treats are made with almond flour and maple syrup and covered in dim chocolate. Veggie lover + sans gluten.
Given every one of the Samoas love, I chose I expected to reproduce my other two top picks. First up, the exemplary Thin Mints! Bunches of individuals have mentioned the Tagalongs so they're next . . . don't you stress!
For this Thin Mint formula, were utilizing almond flour for the treat, which was really enlivened and adjusted from my 3 Ingredient Almond Flour Crackers! I adore utilizing almond flour for preparing on the grounds that it gives everything a rich, nutty flavor that isn't excessively overwhelming. It works flawlessly for these slender and firm chocolate shortbread treats! For cutting the mixture into a round treat shape, you can utilize a cutout yet I found that a shot glass makes the ideal size treats and works similarly also.
When the treats have heated and cooled, you'll dunk them into a scrumptious chocolate covering. The chocolate covering is essentially chocolate chips, a little coconut oil, and peppermint remove. Plunge the treats into the chocolate covering and after that spot them back on a preparing sheet fixed with material paper. Spot them in the cooler or cooler to allow them to set.
That last advance is most likely the hardest . . . I know 30 minutes of holding up is excruciating, yet it's justified, despite all the trouble I guarantee!
Make solid Thin Mints at home with this simple formula! These firm treats are made with almond flour and maple syrup and covered in dim chocolate. Vegetarian + sans gluten.
INGREDIENTS
Cookies
1 cup almond flour
2 Tablespoons cocoa powder
2 Tablespoons maple syrup
2 Tablespoons melted coconut oil
Pinch of sea salt
½ teaspoon peppermint extract
Chocolate Coating
1 cup dark chocolate chips
2 teaspoons coconut oil
¼ teaspoon peppermint extract
INSTRUCTIONS
Combine almond flour, cocoa powder, maple syrup, coconut oil, sea salt and peppermint extract in a medium bowl until dough forms. The mixture might seem a little crumbly, but that’s okay. Place dough in the fridge for about 15 minutes.
While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.
Place the chilled dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it down with your hands and then use a rolling pin to roll out the dough. You’ll want the dough semi-thin— about 1/4 of an inch thick. Use a small circular cookie cutter to cut out circular cookies and place each on your prepared baking sheet. I used a shot glass for this and it worked great.
Place cookies in the pre-heated oven and bake for 13-15 minutes. Remove from the oven and let cool completely.
Melt chocolate by adding your chocolate chips and coconut oil into a small bowl. Melt in the microwave using 30-second increments or use a double boiler. Once chocolate is melted, stir in the peppermint extract.
Using a fork, dip cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on the parchment lined baking sheet.
Place cookies in the fridge or freezer for the chocolate to set, about 30 minutes. Once the chocolate has set, you’re ready to enjoy! Store leftover cookies in the freezer and enjoy straight from the freezer – no need to thaw.
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