Nut-Free Thin Mint Cookies
Indulge in the irresistible flavors of classic Thin Mint Cookies with this nut-free recipe that's perfect for allergy-sensitive households. These cookies feature a rich cocoa-infused dough, delicately flavored with peppermint extract, and are coated in a luscious dark chocolate shell for that iconic crisp yet creamy bite. Crafted with simple pantry staples and free from any tree nuts or peanuts, this homemade version is as delicious as it is inclusive. Whether you’re baking for a holiday treat or satisfying a year-round craving, these Nut-Free Thin Mint Cookies are ready in just 40 minutes and make a generous batch of 24 cookies—ideal for sharing (or not!). Serve them chilled or room temperature, and enjoy a guilt-free treat that’s perfect with a cup of tea, coffee, or a tall glass of milk.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter
- 2 tablespoons milk
- 1 teaspoons vanilla extract
- 0.5 teaspoons peppermint extract
- 0.25 teaspoons salt
- 8 ounces dark chocolate chips
- 2 tablespoons coconut oil
- 0.5 teaspoons peppermint extract (for coating)
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside.
In a separate large bowl, cream the unsalted butter and granulated sugar together using an electric hand mixer until light and fluffy (about 2-3 minutes).
Mix in the milk, vanilla extract, and peppermint extract until fully combined.
Gradually add the dry ingredients into the butter mixture, stirring until a dough forms. The dough will be thick but should hold together.
Lightly flour a clean surface and roll out the dough to about 1/8-inch thickness.
Using a round cookie cutter (about 2 inches in diameter), cut out circles from the dough. Re-roll scraps as needed to make more cookies.
Place the cookies on the prepared baking sheet, leaving a little space between them.
Bake in the preheated oven for 8-10 minutes, or until the edges are firm. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, prepare the chocolate coating. Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring each time until smooth.
Stir in the peppermint extract for the coating.
Dip each cooled cookie into the melted chocolate, ensuring it is fully coated, and let any excess chocolate drip off.
Place the coated cookies on a clean sheet of parchment paper. Allow the chocolate to set completely at room temperature, or refrigerate the cookies for faster setting.
Once the chocolate is set, serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 464.4 g | 169% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 248.3 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 364 mg | 28% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 3247 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
