Thin Mint Cookies

Thin Mint Cookies

• 1 3/4 cup almond flour
• 3/4 cup cacao powder
• 1/4 tsp salt
• 1/2 cup vegan butter, softened
• 2/3 cup coconut sugar
• 1 flax egg
• 1 tsp vanilla extract
• 1/2 tsp peppermint oil

Coating:

• 10 ounces dark chocolate
• 1/4 tsp peppermint oil

In a medium bowl, combine the flour, cocoa powder, and salt. Stir with a whisk; set aside. Using a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until smooth and creamy, about 3 minutes. Beat in the flax egg followed by the vanilla and peppermint extract, scraping down the sides as needed. Divide the dough in half. Working with one half at a time, place the dough between two pieces of parchment paper and roll it to a ¼ inch thickness. Leaving the dough in between the parchment paper, transfer it to a baking sheet. Refrigerate for at least 3 hours or freeze it for 1 hour. Preheat the oven to 350°F and line two baking sheets with parchment paper. Working with one disk at a time, remove the top layer of parchment paper and cut circles with a 2-inch cookie cutter. Place the cookies on the prepared baking sheets and bake for about 7 minutes, until firm to the touch. Allow them to cook  for 5 minutes on the baking sheet before transferring to a rack to cool. Meanwhile, reuse the scraps of dough, reroll and chill to continue cutting and baking.

Make the coating:

Combine the chocolate and peppermint oil in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth. Using a fork, dip each cookie into the melted chocolate, turning to coat and tapping off any excess. Place cookies onto a parchment-lined baking sheet. Refrigerate the cookies until set, about 10 minutes. Enjoy!