These chewy thin mint cookies have both flavor and texture to die for! They are paleo and vegan (dairy free and grain free)! If you have an egg allergy, these can also be made without eggs (check the substitution below). However you make them, be sure to make a bunch because they will be gone before you know it.
- 1 cup blanched almond flour
- 1/2 cup 100% raw cacao powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup organic coconut oil, soft but solid
- 1/4 cup almond butter, creamy and stirred if needed
- 1/4 cup 100% pure maple syrup
- 1/4 cup organic coconut sugar
- 1 teaspoon pure peppermint extract (add 1/2-1 tsp more if you want them really minty!)
- 1 teaspoon pure vanilla extract
- 1 egg, beaten (OR mix 1 tbsp ground flaxseed with 2 1/2 tbsp water and allow to sit for 10-15 min)
- 1 cup dark chocolate chips (or a healthy brand of mint chips)
If substituting out the egg, prepare the flax egg first and set aside.
Position your oven rack in the middle and preheat to 350F. Line a large cookie sheet with parchment paper.
Combine dry ingredients (only the first 4 ingredients listed) well in a bowl and set aside.
With an electric hand mixer or a whisk, cream together coconut oil, almond butter, maple syrup and coconut sugar until smooth. Add in the vanilla, peppermint and egg (or flax egg), beat on medium speed.
Stir in the dry ingredients until fully combined. Gently stir in the chocolate chips to evenly distribute.
Chill the dough in the fridge for 10 minutes maximum.
Using a medium cookie scoop, scoop dough onto parchment lined cookie sheet about 2" apart. Use a second baking sheet if necessary. Bake in the middle rack for 12-14 minutes or until cookies are set and the tops are bumpy.
Allow to cool on the baking sheet 2 minutes, then carefully transfer to wire racks to cool completely.