Paleo Thin Mints

These cookies are delicious. They are one of my favorite, healthy desserts.

The website that I got this recipe from has pictures along with the recipe, so I decided not to take my own. I will just give a couple of comments on how I make them.

The recipe calls for sifted almond flour. I sifted mine the first time I made these, but haven’t done it since. I don’t think it makes that big of a difference.

Also, I don’t use a double broiler to make the frosting; I just use the microwave. I think it works fine and it’s faster.

Other than that I follow her directions. I posted her recipe on this page but here is the link with the pictures: Paleo Thin Mint Cookies

This is a picture of the ingredients I used, except for Ghirardelli 60% cacao dark chocolate chips and coconut milk.


Paleo Thin Mint Cookies

Makes ~3 dozen



  • 3 cups Sifted Fine Almond Meal (like Bob’s Red Mill)
  • 4 Tbl 100% Natural Unsweetened Cocoa (I prefer Ghirardelli)
  • 1/8 tsp Kosher Salt
  • ½ tsp Baking Soda
  • 1/3 cup Honey
  • 2 Tbl Liquid Coconut Oil
  • ½ tsp Mint Extract
  • 1 Egg


  • 2 cups Dark Chocolate Chips
  • 1 cup Full-Fat Coconut Milk
  • ½ tsp Mint Extract



Preheat oven to 350 F.

Combine all dry ingredients together in a large bowl.

In a separate bowl, melt the coconut oil into the honey (so that it has a more liquid consistency), then whisk in the egg and the mint extract.

Pour the wet ingredients into the dry and stir until its texture is even.

Using a melon scooper or spoon (of about 1 Tbl) scoop and place the cookie dough balls on either parchment paper or a Sil-Pad lined baking sheet.

To flatten the cookies into their “thin” size, cut a square of parchment paper to place on top of each dough ball. Using the bottom of a glass or bowl, press down to flatten the cookies.

Bake at 350 F for 13 minutes.

Note: I recommend you check the cookies at about minute 11 to ensure they don’t burn … different ovens heat differently.

The cookies will be soft when you take them out. Let them rest for at least 15 minutes to harden and cool before you frost them.


While the cookies are resting, begin the frosting with a double boiler. In a small/medium-sized saucepan, heat about 1” of water to a light boil. Place a glass bowl on top of the pot and fill with the dark chocolate chips.

Stir constantly until they’re completely melted.

Add in the coconut milk and mint extract then stir.

Remove from the heat and place the cookies individually in the frosting.

Using a couple forks, flip and drain the cookies over the frosting bowl.

You can either place the cookies over wire-cooling racks so that they may further drain or on parchment paper.

Place the freshly frosted cookies in the refrigerator. Let them cool/set for at least 1 hour.

Store in the fridge and enjoy!

Time: 40 minutes + cooling/setting time


2 thoughts on “Paleo Thin Mints

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