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Christy’s dairy-free, gluten-free, and sugar-free thin mint cookies. Makes about 4 dozen cookies.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


1 ¾ cups blanched almond flour
1/3 cup cacao powder
3 Tbsp powdered xylitol
1 tsp baking powder*
¼ tsp sea salt
3 Tbsp organic alternative butter like Melt or coconut oil, melted.
1 duck egg (slightly beaten)
½ tsp vanilla extract
12 drops peppermint-flavored stevia
1 Tbsp coconut oil
1 package (9 oz) Lily’s stevia-sweetened chocolate chips or other non-dairy chocolate chips
1 tsp organic peppermint extract (or ¼ tsp peppermint oil)


  1. Preheat oven to 225 degrees F and line 2 or 3 baking sheets with parchment paper (preferably unbleached).
  2. In a large bowl, combine the first 5 dry ingredients: almond flour, cacao, xylitol, baking powder, and sea salt. Add in melted butter alternative, duck egg, vanilla and stevia. Stir with a wooden spoon to form a dough.
  3. Now, you want to roll out the dough just like you would for sugar cookies or a pie crust, except I roll it out between two pieces of parchment paper. You want it to be about 1/8” thick, and honestly, how thin or thick you make the cookies will determine how many you get from the recipe. I highly recommend NOT going thinner than 1/8” because they will be too thin to work with, but don’t go too thick either – 1/8” is perfect!
  4. Take the top parchment off and use a 2-inch diameter circle cookie cutter to cut cookies and place them on the prepared baking sheets. Repeat till all dough is made into cookies. Size of circles will also affect the number of cookies you end up with. (>Hint<- The Wellness Way capsule (not liquid) supplement bottle covers work great as a ‘cookie cutter’ if you don’t have a circle cookie cutter lying around LOL!)
  5. Bake cookies for about 40-45 minutes until they are firm. Remove from oven to cool before putting chocolate coating on.
  6. Use a double boiler to make the coating. If you don’t have one, just find a stainless-steel bowl that will sit on top of a pot (1/3 to ½ full) of simmering water without allowing the water to touch the bowl. In that bowl, melt the coconut oil and chocolate chips and stir until smooth. Remove from heat and add peppermint extract or oil and still well to combine. **
  7. Dip cookies into chocolate and use forks to fully coat each cookie. Place dipped cookie on parchment paper to cool and set. >Hint<- putting dipped cookies back on the cooled parchment-covered pan and then into the freezer for 15 minutes lets them set perfectly and quickly.
  8. Store in the refrigerator. Trust me when I say they won’t last long!! LOL!


*Make sure the baking powder doesn’t have aluminum.
**If the chocolate coating does not seem sweet enough, add a tablespoon or two of powdered xylitol to the melted chocolate mixture and an additional teaspoon of coconut oil. Mix until well blended.


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