Introduction:
These grain-free peppermint cookies are the perfect solution to a traditional Thin Mint Cookie without the added chemicals and preservatives! They’re crispy with just the right amount of chocolate and packed with the refreshing flavor of peppermint—all while being completely free of grains and gluten.
Why You’ll Love These Cookies
Grain-Free & Gluten-Free:Â Made with almond flour, these cookies are naturally gluten-free and perfect for those avoiding grains.
No Refined Sugar:Â Made with pure maple syrup or honey, they are free from refined granulated sugar.
Festive & Flavorful:Â With just enough peppermint extract, these cookies are just flavorful enough, and can easily be made festive by adding sprinkles or crushed candy canes to the top.
Easy to Make:Â Simple ingredients and quick prep time make these a go-to recipe for busy bakers.
A recipe from Amanda Liptak, RDN, CLT, CA
Ingredients
Cookies:
1 cup finely ground almond flour
2 TBSP unsweetened cocoa powder
2 TBSP pure maple syrup or honey
1 TBSP coconut oil
1/2 tsp pure vanilla extract
1/4 tsp peppermint extract or 1/2 drop food-grade peppermint oil
1/4 tsp sea salt
For the Icing:
3/4 cup dark chocolate chips or chocolate bark
1 tsp coconut oil
Option: Approximately ¼ tsp mint extract or 1/2 drop of Peppermint Essential Oil (such as Young Living Vitality)
Instructions
Preheat oven to 325 degrees. Line sheet tray with parchment paper. Set aside.
In a medium bowl, mix almond flour, cocoa powder and salt. Add maple syrup, coconut oil, vanilla and peppermint. Stir.
Chill the dough for 30-40 minutes. When ready, roll in between 2 pieces of parchment or wax paper. Use a rolling pin to roll out approx 1/4th inch thick.
Use a small round cookie cutter or small drinking glass to cut out circles. Transfer to parchment-lined baking sheet.Â
Bake at 325 degrees for 10-12 minutes. Let cookies completely cook on sheet before dipping into the melted chocolate.Â
Refrigerate or freeze cookies to set them. Enjoy!Â
Â
Notes:
For less peppermint, skip adding peppermint to the icing and only use peppermint in the cookie. Keeps in the freezer tightly wrapped for up to 3 months.
Yields 12 cookies.Â
Cals: 109Â Â Â Â Â Â Protein: 2.2 GÂ Â Â Â Â Â Fiber: 1.9 G
Total sugar: 5.3 GÂ Â Â Â Â Added sugar: 4.3 GÂ
Tips for the Best Grain-Free Peppermint Cookies:
Chill the Dough:Â If your dough is too soft, refrigerate for 20 minutes before baking. Chilled dough is easier to work with.
Use High-Quality Extracts:Â Pure peppermint extract gives the best flavor without an artificial aftertaste. Choose one with no added sugar; read those labels!
These grain-free peppermint cookies taste just like the original Girl Scout Thin Mints that you grew up with as a kid! Now, they can fit within the guidelines of your nutrition! Happy baking!
Have you tried this recipe? Let me know in the comments!
A Final Note
Here at Nutrient Rich Life we believe that variety is the spice of life! We encourage everyone to make all foods fit as much as possible and that includes eating more plants and cooking in a way that adds fun and flavor to your life!Â
Hi, I'm Amanda!
Functional weight loss coach, registered dietitian nutritionist and mom of one picky eater with multiple food allergies! I'm a big believer that if you can learn to fish -- you can eat for life! So this blog is dedicated to helping you learn to toss out the food myths that result in unnecessary food stress so that you can become a confident, healthy eater!
Leave us a comment below!
**I do receive affiliate commission on any of the links provided