Paleo Thin Mint Chocolate Biscuits on a table

Paleo Thin Mint Biscuits

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.