Thin Mint Recipe Homemade and All Natural
Indulge in the perfect balance of crispness, chocolatey richness, and refreshing mint with this homemade Thin Mint recipe, crafted entirely with all-natural ingredients. Made from a simple yet flavorful dough featuring coconut sugar, unsweetened cocoa powder, and a touch of peppermint extract, these cookies deliver the nostalgic taste of your favorite treat in a healthier, preservative-free version. Each crispy round is dipped in velvety dark chocolate, enhanced with a hint of coconut oil for a glossy finish. Ready in just 30 minutes, these homemade Thin Mints are gluten-free adaptable and perfect for snacking, gifting, or enjoying straight from the freezer. Rediscover the joy of Thin Mints made from scratch—naturally delicious and irresistibly satisfying.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Coconut sugar
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Coconut oil (melted)
- 1 teaspoons Vanilla extract
- 1.5 teaspoons Peppermint extract
- 8 ounces Dark chocolate (70% or higher, finely chopped)
- 2 tablespoons Coconut oil (for chocolate 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 flour, cocoa powder, coconut sugar, baking powder, and salt until evenly combined.
Add the melted coconut oil, vanilla extract, and peppermint extract to the dry ingredients. Mix until a dough forms. It should be moist but not sticky.
Dust a clean surface with cocoa powder and roll the dough out to about 1/8-inch thickness.
Using a small round cookie cutter (approximately 2 inches in diameter), cut out circles and place them on the prepared baking sheet, about 1 inch apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the chocolate coating. In a double boiler or microwave-safe bowl, melt the chopped dark chocolate and 2 tablespoons of coconut oil until smooth, stirring frequently.
Once the cookies are completely cooled, dip each one into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the cookie out of the chocolate, tapping off any excess before placing it on a parchment-lined tray.
Optionally, drizzle any remaining chocolate over the cookies for decoration or sprinkle lightly with cocoa powder. Let the chocolate coating set at room temperature or refrigerate for faster results.
Store the Thin Mints in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. Enjoy!
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.7 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 148 mg | 3% | |
*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.
