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Paleo thin mint cookies dipped in chocolate.

Paleo Thin Mints (Gluten-Free, Dairy-Free, Girl Scout Copycat)

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 24 cookies
Author Elizabeth Barbone (GlutenFreeBaking.com)


For the Cookies

  • 170 grams (1 1/2 cups) finely ground almond flour
  • 85 grams (1/2 cup) coconut sugar or evaporated cane juice
  • 38 grams ( 1⁄4 cup plus 2 tablespoons) Dutch-process cocoa powder plus additional for dusting,
  • 21 grams (3 tablespoons) coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 57 grams (1/4 cup) coconut oil solid, or unsalted butter, softened
  • 1 large egg (about 50 out of the shell)
  • 1 tablespoon milk dairy-free or traditional

For the Chocolate Coating

  • 340 grams (12 ounces) 72% dairy-free dark chocolate chopped
  • 1 tablespoon coconut oil
  • pure peppermint oil (You'll only use a few drops)


  1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  2. To make the dough in a food processor: Combine the almond flour, coconut sugar, cocoa powder, coconut flour, baking soda, and salt in the food processor. Pulse a few times to combine. Add the coconut oil and pulse until no large pieces of coconut oil remain, six or seven pulses. Turn the mixture out into a large bowl. Add the egg and milk. Stir together with a wooden spoon until a dough forms. 
  3. To mix the dough by hand: Combine the almond flour, coconut sugar, cocoa powder, coconut flour, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the coconut oil. Use a pastry cutter or your fingers to cut the coconut oil into the dry ingredients until the mixture resembles coarse meal. You don’t want any large nubs of coconut oil. (If you use your fingers, work in the coconut oil with a quick snapping motion. Stir in the egg and milk with a wooden spoon. Mix until a stiff dough holds together.
  4. Place a 12 by 16-inch piece of parchment paper on the counter and dust it lightly with cocoa powder. Turn the dough out onto the parchment and dust the top with cocoa powder. Cover the dough with a second piece of parchment. Roll the dough out to a 1/8-inch thickness. Cut the dough into rounds with a 1 3/4-inch cutter.

  5. Transfer the cookies to the prepared baking sheet. You can place the cookies fairly close together, because the dough doesn’t spread.
  6. Bake until the cookies are set and aromatic, about 10 minutes.
  7. Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Place chocolate in a small glass bowl. Microwave on medium heat for 30 seconds. Remove from the microwave and stir. (Do this even if it looks like the chocolate isn't melting.) Repeat until the chocolate is smooth. Stir in the coconut oil and two to three drops peppermint oils into melted chocolate. Stir gently until coconut oil melts. Taste. Add more peppermint oil if needed.

  9. Place melted chocolate into a small bowl. Dip cookies, one at a time, into melted chocolate. Place dipped cookies onto parchment lined baking sheet. When all cookies are dipped, chill until chocolate sets, about 20 minutes.
  10. Store cookies in an airtight container for up to one week.