Make healthy Thin Cookies at home with this easy recipe! These crispy cookies are made with almond flour and maple syrup and coated in dark chocolate. Vegan + gluten-free.
For this Thin cookies recipe, we're using almond flour for the cookie, which was actually inspired and adapted from Almond Lace Cookies! I love using almond flour for baking because it gives everything a rich, nutty flavor that isn’t too overpowering. It works perfectly for these thin and crispy chocolate shortbread cookies! For cutting the dough into a round cookie shape, you can use a cookie cutter but I found these little shapes so I tried them here.
Once the cookies have baked and cooled, you’ll dip them into a delicious chocolate coating. The chocolate coating is simply chocolate chips and a little coconut oil. Dip the cookies into the chocolate coating and then place them back on a baking sheet lined with parchment paper. Place them in the fridge or freezer to let them set.
So, Let's get started...
HEALTHY THIN COOKIES
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Author: Aaisha
DESCRIPTION
Make healthy Thin Mints at home with this easy recipe! These crispy cookies are made with almond flour and maple syrup and coated in dark chocolate. Vegan + gluten-free.
Ingredients
Cookies
1 cup almond flour
2 Tablespoons cocoa powder
2 Tablespoons maple syrup
2 Tablespoons melted coconut oil
Pinch of sea salt
Chocolate Coating
1 cup dark chocolate chips
2 teaspoons coconut oil
Instructions
Combine almond flour, cocoa powder, maple syrup, coconut oil, salt, in a medium bowl until dough forms. The mixture might seem a little crumbly, but that’s okay. Place dough in the fridge for about 15 minutes.
While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.
Place the chilled dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat, it down with your hands and then use a rolling pin to roll out the dough. You’ll want the dough semi-thin— about 1/4 of an inch thick. Use a small circular cookie cutter to cut out circular cookies and place each on your prepared baking sheet.
Place cookies in the preheated oven and bake for 13-15 minutes. Remove from the oven and let cool completely.
Melt chocolate by adding your chocolate chips and coconut oil into a small bowl. Melt in the microwave using 30-second increments or use a double boiler.
Using a fork, dip cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on the parchment-lined baking sheet.
Place cookies in the fridge or freezer for the chocolate to set, about 30 minutes. Once the chocolate has set, you’re ready to enjoy it! Store leftover cookies in the freezer and enjoy straight from the freezer – no need to thaw.
Enjoy!
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