Apparently these minty cookies are reminiscent of Girl Guide mint cookies. The thing is, I didn't quite follow the recipe as laid out by "foodiefromvt". I happen to have had a big ol' love of "thin mints" when I was growing up, they had a soft centre, and that was what I was after with these, instead of the crunchy cookie like quality with the girl guide ones. These are a winner!

Ingredients
Cookies
   • 135 g or 1 1/2 cups almonds flour
   • 30 g or 1/4 cup cocoa powder
   • 1/4 cup + 1 TBSP maple syrup
   • 2 TBSP coconut oil, melted
   • 3/4 tsp mint or peppermint extract
   • 1/8 tsp salt

Chocolate Coating
   • 175 g or 1 cup 55% semi sweet chocolate chips or for deep and dark use our 70% chocolate wafers.
   • 2 tsp coconut oil
   • 1/4 tsp mint extract
   • flake sea salt (optional)

Instructions

  1. Whisk together the almond flour, cocoa powder and salt.

  2. Mix in the syrup, coconut oil and mint extract until combined and a rough dough forms. Shape the dough into a disc and cover in plastic wrap. Chill in the fridge for at least 1 hour.

  3. Roll out the dough between two pieces of parchment paper to 1/4 inch thick. Cut out circles with a 1 1/2 inch to 2 inch diameter cookie cutter. You should get about 12 with some scraps. Place them in the fridge or freezer to firm up well, for at least one hour, or overnight is fine. The firmer the better.

  4. Melt the chocolate in a double boiler and then add the coconut oil. Stir well to combine. Stir in the mint extract.

  5. Drop the cookies in the chocolate, covering both sides, shake off excess and place back on the baking sheet.

  6. Top with sea salt if desired.