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Paleo Thin Mints
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Servings
18
cookies
Ingredients
1
cup
blanched almond flour (not almond meal)
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
6
ounces
chocolate chips
½
teaspoon
peppermint extract
Instructions
In a
food processor
, combine almond flour, coconut flour, cacao, baking soda, and salt
Pulse in shortening, honey, and peppermint extract until dough forms
Roll out dough between 2 pieces of
parchment paper
to ⅛-inch thick
Freeze dough for 15 minutes
Using a
2 inch cookie cutter
, cut out dough
Transfer circles to
parchment paper
lined
baking sheet
Bake at 350°F for 4-5 minutes
Cool completely on baking sheets, then freeze 1 hour
Melt chocolate and peppermint in a small
saucepan
over very low heat
Use a
dipping tool
to lower cookies into chocolate, then place on parchment lined plate
Freeze 1 hour
Serve
Prep Time
10
minutes
mins
Freeze Time
2
hours
hours
15
minutes
minutes
Cook Time
14
minutes
mins
Total Time
2
hours
hrs
39
minutes
mins
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Equipment
Food Processor
2 Inch Cookie Cutter
Baking Sheet
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!