Homemade thin mints are a copycat of the Girl Scout classic cookie with a cream button center. Made in about 30 minutes, this fancy version has a cream filling, and contains no refined sugar.
¼teaspoonpeppermint extractor 1 drop of peppermint oil
Instructions
Prep
Preheat oven to 350 F.
Line a baking sheet with parchment paper and measure ingredients.
Make Thin Mints
Add ingredients to a bowl, and mix into a dough.
1 ¼ cup almond flour, 2 tablespoon cocoa powder, ¼ cup maple syrup, ¼ cup nut butter, Pinch of salt, ½ teaspoon peppermint extract
If you are going to make a slice-and-bake roll, form the dough into a 1 ½-inch rod, about the diameter of a paper towel roll. Wrap in parchment paper and chill for 15-30 minutes in the freezer, until it's hard enough to slice and won't crumble.
Then put dough roll on a dish-towel folded several times so the surface is soft. Slice cookies about ¼ inch in width.
If you are going to use a round cookie cutter, roll out dough between two sheets of parchment paper.
I do this in a cookie sheet to contain the mess. Lift off the top sheet of parchment.
Cut out 1 ½-inch rounds, fill pan, roll out remainder of dough and fill another pan.
The cookies won't spread, but space them out if you can so they can bake more evenly. You should be able to lift them after they are cut.
Bake for 7 minutes. Remove from the oven and let cool completely.
Add Cream Center
Chill the full fat can of coconut milk an hour or overnight. Scoop out the solid portion.
⅓ cup coconut cream (solid part of full fat coconut milk)
Dip cooled cookies using a fork. Tap off excess chocolate drips, then place cookie on a drying rack with a parchment paper beneath to catch drips.
Place dipped cookies in the refrigerator to set chocolate, about 15 minutes.
Video
Notes
You can roll these cookies out or slice-and-bake off a roll, your choice. Both types require the same 30-minute chill time.If you want to try with all purpose flour, add a few tablespoon of milk because the flour is dryer than almond flour.