Chocolate "Coffee" Thin Mint Cookies
I used to LOVE getting the thin mint cookies whenever the girl guides came to my neighbourhood. Finding a healthier alternative has removed all the guilt, but kept all the pleasure!
These thin mints have a decadent twist - a "coffee" flavour using Nummy Creations Coffee Alternative in Chocolate Mint flavour. These cookies are SO GOOD. Such a nice treat after dinner, midday, whenever you want!
The only caffeine in these cookies comes from the natural cocoa. Did I mention these cookies are also vegan?
Chocolate "Coffee" Thin Mint Cookies - Vegan, Low-Caffeine
I can never get too much chocolate mint over the holiday season. Peppermint bark, chocolate mint lattes, cookies, you name it. This version of thin mints has a delicious twist on the original - a nice "Coffee" like flavour, using Nummy Creations herbal coffee alternative in chocolate-mint flavour. These cookies are SO GOOD! They are also vegan and low caffeine- the only caffeine comes from the real cocoa. Plus you get the added health benefits of dandelion root and chicory root! Who knew a cookie could be healthy ;)
1 ¼ cup gluten free oat flour
¼ cup Nummy Creations Chocolate Mint flavour
¼ cup coconut oil
1 tsp vanilla extract
1 tbsp maple syrup
1 tbsp cocoa powder
¾ cup tapioca starch
1-2 tbsp cold water
pinch of himalayan salt
1 cup vegan chocolate chips
4 tbsp coconut oil
½ tsp peppermint extract
For the Cookie
For the Chocolate Coating
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
With a whisk, whip the coconut oil until smooth. Add the vanilla extract, maple syrup and salt. Mix until well combined.
Add the remaining dry ingredients: Oat flour, tapioca starch, and nummy cocoa powder. With a wooden spoon, mix until fully combined. Add 1 -2 tablespoons of water until dough comes together. Add more water as needed until desired consistency is reached.
Sprinkle a clean surface and your rolling pin with tapioca starch (You can also use two pieces of parchment paper). Roll the dough out to about ¼ inch thickness.
Using a 2 inch cookie cutter or the rim of a small glass, cut out as many cookies as possible, re-forming and rolling out the dough as many times as needed until the dough is gone.
Place a clean sheet of parchment paper on the cooled baking sheet.
Place cookies on a baking sheet and bake at 350 degrees F for 10-12 minutes. Carefully remove the cookies from the oven, and allow to cool for a few minutes on the baking sheet. Transfer cookies to a wire rack to allow to cool completely before adding the chocolate coating.
In a double boiler over low heat, add chocolate chips, coconut oil and mint extract. Stir consistently until chocolate is melted and smooth. Remove immediately from heat and begin dipping your cookies. I used a spoon and poured the chocolate over the cookie as I found this easier, but feel free to play around with it. Place coated cookies on parchment paper. Once done, put baking sheet in the freezer to allow chocolate to harden. Keep cookies in an airtight container in the fridge, and either enjoy cold or allow to come to room temp before eating.