Healthier Thin Mints

Prep Time 20 minutes
Chill Time 2 hours
Cook Time 6 minutes
Total Time 2 hours 26 minutes
Servings 42 cookies

Ingredients:

Cookie Base

• ⅓ cup + 1 tbsp coconut oil, room temperature 

• ⅔ cup coconut sugar

• 1 tsp vanilla extract

• ½ tsp peppermint extract

• 1 large egg

• 2 cups Flourish Chocolate Protein Pancake Mix

• ⅔ cup cocoa powder

• ¼ tsp salt

Chocolate Coating

• 14 ounces dark chocolate 

• 2 tsp coconut oil

• ¼ tsp peppermint extract

Instructions:

1. In a large bowl with an electric mixer, cream together the coconut oil and coconut sugar on medium speed. Add in the vanilla and peppermint, egg and beat until smooth.

2. In a separate bowl, whisk together Flourish, cocoa, and salt until combined.

3. Slowly beat this mixture into the wet mixture on low speed to fully combine. 

4. Gather the dough, wrap in plastic wrap, and chill for 2 hours, or up to 24 hours.

5. Once the dough has chilled, remove it from the refrigerator and allow it to sit at room temperature for 5 minutes. Preheat your oven to 350° F and line a baking sheet with parchment paper.

6. Place the dough on a counter top on a piece of parchment paper and place another sheet of parchment on top. Roll out the dough with the rolling pin to about 1/4” thickness. Use a round cookie cutter (anywhere from 2” - 3” diameter is fine) to cut the dough into circles. Carefully transfer the dough circles to the prepared baking sheet. Repeat with the remaining dough until it’s used up.

7. Bake the cookies in the preheated oven for 6-7 minutes or until set. Allow them to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Chocolate Coating:

1. In a medium microwave safe bowl, add the chocolate and coconut oil and cook in 30 second increments, stirring after each 30 seconds until completely smooth.

2. Stir in the peppermint extract and dip each cooled cookie into the chocolate.

3. Using a fork, tap it very gently on the side of the bowl to ensure the chocolate layer isn't too thick, then place the chocolate dipped cookie on a parchment paper lined baking sheet.

4. Using excess chocolate on your fork sweep the fork back and forth quickly over the cookies to add a pattern on top of the cookies then let them sit at room temperature or in a refrigerator until the chocolate hardens.

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