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Paleo Thin Mints are crunchy chocolate cookies made with tigernut flour and sweetened with coconut sugar, coated in minty dark chocolate – a healthier, paleo, nut-free, and gluten-free alternative to classic Girl Scout Thin Mints.

  • Total Time: 55 minutes
  • Yield: About 24 cookies 1x

Ingredients

Scale
  • 3/4 cup tigernut flour (or almond flour as a substitute)
  • 1/4 cup coconut sugar
  • 1/4 cup cocoa powder (preferably Dutch processed)
  • 1/4 teaspoon salt
  • 1/4 cup palm shortening (or butter if not avoiding dairy)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint flavoring (divided between dough and chocolate)
  • tapioca starch (for dusting and rolling)
  • 6 ounces dark chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together tigernut flour, coconut sugar, cocoa powder, salt, and half of the peppermint flavoring.
  3. Add palm shortening, egg, and vanilla extract. Mix until a dough forms.
  4. Wrap dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Once chilled, dust dough generously with tapioca starch and roll out between two sheets of parchment paper to about 1/8 inch thickness.
  6. Use a round cookie cutter about 2 1/4 inches in diameter to cut out cookies.
  7. Place cookies on a baking sheet lined with parchment paper, spacing evenly.
  8. Bake for 10 minutes at 350°F, then remove and allow to cool completely on a wire rack.
  9. While cookies cool, melt dark chocolate chips with coconut oil and remaining peppermint flavoring in a double boiler or microwave until smooth.
  10. Optionally chill cookies for 20 minutes in freezer before dipping for better chocolate adherence.
  11. Dip each cooled cookie individually into the melted mint chocolate, use a fork to lift, scraping excess chocolate off the fork edge.
  12. Place dipped cookies on parchment-lined baking sheet and allow chocolate to harden; chill if desired for set and crunch.
  13. Optional: for decorative touch, melt additional chocolate, put it in a piping bag (or ziplock bag with a small corner cut), and pipe over hardened chocolate coatings.

Notes

Tigernut flour keeps these cookies nut-free and paleo, but almond flour works if nut-free is not a concern., Palm shortening used for buttery texture without dairy; butter can be substituted if dairy is allowed., Using Dutch processed cocoa powder gives richer chocolate flavor., Use plenty of tapioca starch to prevent dough sticking when rolling out., Freeze cookies for at least 20 minutes prior to dipping to make chocolate coating smooth and prevent melting or pooling., Store cookies in freezer for up to 2 months to maintain crisp texture and fresh mint taste., Alternatively, store in airtight containers at room temperature for up to 1 week or refrigerated for up to 2 weeks., Frozen cookies offer a satisfying crunch and are recommended for serving.

  • Author: mapps6841@gmail.com
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: Paleo

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 90-110 calories per cookie (estimate)
  • Fat: Approximately 6-8 grams per cookie (estimate)
  • Carbohydrates: Approximately 10-12 grams per cookie (estimate)
  • Protein: Approximately 1-2 grams per cookie (estimate)