These delicious paleo thin mint biscuits with the subtle hint of peppermint and a seductively smooth texture are the perfect evening treat with that relaxing cup of warm almond milk.
Makes 20 Paleo Thin Mints
120g blanched almond flour
1 teaspoon coconut flour
2 tablespoons cacao powder
¼ teaspoon baking powder
⅛ teaspoon celtic sea salt
2 tablespoons coconut oil
¼ cup good quality honey
180g dark chocolate chunks
1 teaspoon peppermint extract
In a food processor, combine almond flour, coconut flour, cacao, baking powder and salt.
Add in the honey and peppermint extract and pulse until dough forms.
Roll out dough between 2 pieces of parchment paper to ⅛ inch thick.
Place dough in the freezer for 15 minutes.
Using a 2-inch biscuit cutter, cut out dough.
Transfer circles to a parchment lined baking sheet.
Bake at 180C/350F° for 4 minutes.
Cool completely on the parchment paper, then freeze for 1 hour.
In a saucepan on a very low heat, melt chocolate and peppermint extract.
Dip each cookie in chocolate, then place on a parchment-lined plate.
Transfer plate to freezer for 1 hour.
Tip: Store your Paleo Thin Mints in the freezer to maintain that crispy crunch.