Skinny Mints
Indulge in the guilt-free decadence of Skinny Mints, a healthier twist on the classic peppermint-chocolate cookie. These delightful treats feature a base of nutrient-rich coconut flour and unsweetened cocoa powder, sweetened naturally with honey or maple syrup. Infused with refreshing peppermint extract and enrobed in a luscious dark chocolate coating, these cookies are the perfect blend of rich and refreshing flavors. Quick and easy to make, with just 15 minutes of prep time, Skinny Mints are gluten-free, dairy-free, and irresistibly delicious. Perfect for satisfying your sweet tooth without compromising on wholesome ingredients, these cookies are a must-try for any health-conscious chocolate lover!
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.3 cup Honey or maple syrup
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Peppermint extract
- 1 cup Dark chocolate chips
- 0.25 teaspoon Peppermint extract (for coating)
- 1 teaspoon Coconut oil (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the coconut flour, cocoa powder, baking powder, and salt until well combined.
Add the melted coconut oil, honey or maple syrup, vanilla extract, and peppermint extract to the dry ingredients. Mix until a thick dough forms.
Roll the dough into small balls (about 1 tablespoon each) and flatten them gently with the bottom of a glass to form round disks about 2 inches in diameter.
Place the cookies on the prepared baking sheet, leaving a little space between them.
Bake for 8-10 minutes, or until the cookies are set and slightly firm to the touch. Allow them to cool completely on the baking sheet.
While the cookies are cooling, prepare the chocolate coating. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second increments, stirring between each round, until smooth and glossy.
Stir in the peppermint extract for the coating.
Using a fork, dip each cookie into the melted chocolate, ensuring it is fully coated. Let the excess chocolate drip off, and place the coated cookies back onto the parchment-lined baking sheet.
Allow the chocolate to set completely at room temperature or by refrigerating the cookies for 15-20 minutes.
Serve the Skinny Mints chilled or at room temperature. Store any leftovers in an airtight container in the fridge for up to a week.
Nutrition Facts
Calories |
3225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 168.3 g | 842% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 341.5 g | 124% | |
| Dietary Fiber | 107.5 g | 384% | |
| Total Sugars | 169.6 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 3897 mg | 83% | |
*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.
