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Paleo Thin Mints

Paleo Thin Mints
Naturally, Delicious Desserts
Cook Time:
35 mins
Prep Time:
10 mins
makes 12 cookies

Chef notes

This has all the flavor of your favorite Girl Scout cookie, but without any gluten or grain (which makes it paleo-friendly). You can also double or triple the recipe to make a large bath and the dough freezes well, too.

Technique tip: Because the dough is dark, be sure to check for doneness by touching with your finger; it should be firm, not spongy. Pull cookies out of the oven when they are lightly firm on the surface. They will continue to firm up as they cool.

Swap option: If you want to use regular all-purpose flour, just swap it out one-for-one (1 cup of flour equals 1 cup of almond flour). For a foolproof tempered chocolate coating, melt half of the chocolate over a double boiler, stirring in the remainder to cool and stabilize the mixture.


  • 1 cup almond flour
  • 2 tablespoons cocoa powder
  • 1 pinch sea salt
  • 2 tablespoons coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon peppermint extract, or more to taste
  • 1 cup dark chocolate chips



Preheat oven to 350 F.


Add almond flour, cocoa powder and salt in a medium bowl and stir to combine.


Fold in coconut oil, maple syrup and peppermint extract until evenly incorporated.


Allow batter to rest for 10 minutes in the refrigerator.


Line a baking tray with parchment paper.


Roll 1 tablespoon of cookie batter between palms of hands to form a ball and place on sheet tray. Press to flatten into approximately a 1/8-inch thick disc.


Bake for 10 minutes, and cool slightly before removing cookies off of the baking tray.


Melt half the chocolate chips over a double boiler. Take off heat and fold in remainder of chocolate to temper the mixture.


Dip cookies in chocolate and place them back on the parchment-lined baking tray.


Refrigerate cookies for 15 minutes to set chocolate coating.