Thin Chocolate Mint Cookies
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Sweet, chocolate cookies are covered in melted mint-infused dark chocolate. The dough is gluten-free and can be cut into any size or shape desired.
Hands-on: 30 minutesTotal: 1 hour 25 minutes
- ½ cup unsalted butter, at room temperature
- ½ cup powdered honey
- ¾ tsp. vanilla extract
- 1 Tbsp. unsweetened almond milk
- ½ cup cocoa
- ½ tsp. sea salt
- ¼ tsp. xanthan gum
- ¾ cup white rice flour
- 1¼ cups melted sugar-free dark or semisweet chocolate
- 1¼ tsp. peppermint extract
- In a large bowl of an electric mixer, cream butter and powdered honey until fluffy. Add vanilla, almond milk, cocoa, and salt. Mix on low to continue creaming until mixture looks like thick frosting.
- Add xanthan gum and rice flour and mix on low until batter is smooth. Gather the dough into a ball, wrap in plastic wrap, and chill for 15 minutes.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove dough from the freezer and roll out to ⅛" thickness on a lightly-floured surface. With cookie cutter, cut out cookies, no bigger than 2½" diameter.
- Place the cookies on the prepared baking sheets 2" apart. Bake for 9 minutes. Remove from baking sheet and cool on a wire rack.
- In a small bowl, combine melted chocolate and peppermint extract. Dip cookies into chocolate to cover.
- Place coated cookies on a parchment-lined baking sheet and place in the freezer for 20 minutes to set and harden.