From : https://minimalistbaker.com/the-best-thin-mints-v-gf/#wprm-recipe-container-75335
CHOCOLATE COOKIE
- 3/4 cup oat flour
- 3 Tbsp starch - potato, tapioca, or corn
- 2 Tbsp cocoa powder
- 1/4 tsp baking soda
- 2 Tbsp sold coconut oil
- 2 Tbsp maple syrup
- 1/4 tsp peppermint extract
CHOCOLATE COATING
- 1/2 cup or a little less semisweet chocolate chips
- 1 tsp refined coconut oil
- 1/4 tsp peppermint extract
- To a food processor add oat flour, starch, cocoa powder, baking soda, and salt and pulse to combine.
- Add solid refined coconut oil (place coconut oil in the fridge if it has liquefied) to the food processor and pulse until small crumbs are achieved. Add maple syrup and peppermint extract. Pulse until dough starts to form. Put cookie dough on a silicone mat or parchment paper. I pat out until it is as thin as I can get it before it starts tearing. The aim is 1/8 inch thick. Refrigerate for at least 15 minutes.
- Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (you can use the same paper you used for chilling).
- Using a 1 ½ – 2 inch cookie cutter (or similar-sized object such as a spice jar lid) cut out 14 circles. If you have excess dough, roll it into a ball and re-roll/cut out the circles until all of the dough is used.
- Adjust cookies to the parchment-lined baking sheet. Space the cookies at least 1-2 inches apart to allow for slight spreading.
- Bake for 8-10 minutes, or until the cookies are slightly fluffy and expanded and they appear a little dry. Once baked and slightly cooled, remove the cookies from the tray and place them on a cooling rack.
- Meanwhile, melt the chocolate chips and coconut oil in a small saucepan over low heat stirring constantly, until the chocolate has melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Now add in the peppermint extract NOTE: This can also be done in the microwave in 30-second increments. Stop microwave and stir every 30 seconds.
- Make sure your cookie sheet will fit in the fridge (otherwise, transfer cookies to a large plate lined with parchment paper).
- Once the cookies are cooled, use a spoon to coat the top of the cookies with chocolate. Then place each cookie back on the parchment-lined cookie sheet (or plate) and refrigerate for 15 minutes or until set.
- Set, cookies can be enjoyed straight from the refrigerator or at room temperature. Store covered in the refrigerator for up to 1 week, or in the freezer up to 1 month.
