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 softened butter; 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 butter, 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 (or a ziplock) and place in fridge for at least 1 hour to chill. Overnight is best.
Preheat oven to 325F.
Take chilled dough and place it between 2 pieces of parchment paper. Optional to sprinkle some tapioca starch over 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.
Remove from oven, place on a cooling rack and let the cookies cool down for 20 minutes.
In the meantime, melt the chocolate chips over a double boiler. Then add 2 drops of the pure peppermint extract and stir til combined. (Add more peppermint oil if desired for more flavor).
Dip the cooled cookies one at a time in the melted chocolate and flip to cover both sides and place back on the parchment paper. Once all cookies are enrobed in chocolate, place in fridge to set, then enjoy!