Homemade Thin Mint Cookies

Name: Homemade Thin Mint Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2.25 cups blanched almond flour; 1 scoop FlavCity Shamrock Protein Smoothie; 3 tablespoons tapioca starch (or arrowroot starch); pinch of salt; 3 tablespoons cocoa powder; 2.5 tablespoons maple syrup; 5 tablespoons ghee; 2 teaspoons vanilla extract; 1 cup semi-sweet chocolate chips; 2 drops pure peppermint extract

Author:

Bobby ParrishFebruary 16, 2025

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Our Limited-Edition FlavCity Shamrock Protein Smoothie gives these Thin Mint cookie dupes their minty flavor that’s perfectly balanced with sweet, creamy chocolate. If you used to love devouring a sleeve of these classic cookies, you’re going to really dig this guilt-free, high-protein version! Makes 28 cookies

A close-up of a white plate displaying five round chocolate-dipped cookies garnished with fresh mint leaves, positioned beside a baking tray of more cookies on a wire rack.

For this recipe you can use

Homemade Thin Mint Cookies

categorySnacks, Dessert

prep time30 minutes

cook time20 minutes

chill time60 minutes

Servings:

Ingredients

Directions

Mix the almond flour, starch, FlavCity protein smoothie, cacao and salt together in a large bowl. 
Add the ghee, maple syrup and vanilla, and use a fork to mix everything together.  
Use your hands to squeeze the dough and bring it together. 
Wrap in plastic wrap and place in fridge for at least 1 hour to chill. 
Preheat oven to 325F.
Take the chilled dough and place it between 2 pieces of parchment paper. Put some tapioca starch on it so it doesn't stick
Use your hands to flatten it and then a rolling pin to roll the dough about ¼-inch thick.  
Use a small round cookie cutter to cut out shapes and place on a sheet tray lined with parchment paper. 
Bake for 18-20 minutes, until the cookies take on a little bit of color.
In the meantime, melt the chocolate chips over a double boiler. Then add 2 drops of the pure peppermint extract and stir until combined.
Let the cookies cool down for 1 hour before dipping them in the melted chocolate. The almond flour needs time to dry out. This will make the cookie texture just like shortbread.