Homemade No-Bake Thin Mints
Ingredients
Cookie
- 1 cup (94g) oats
- 2 tbsp dutch-processed cocoa powder
- 1/4 tsp salt
- 4 tsp melted coconut oil
- 50g dark chocolate, melted
- 3 pitted medjool dates
- 1/2 tsp peppermint extract
Coating
- 150g dark chocolate, roughly chopped
- 2 tsp coconut oil
- 1/2 tsp peppermint extract
Preparation
Blend oats, cocoa powder, and salt in a food processor until it forms a coarse flour. Add melted coconut oil, melted chocolate, dates, and peppermint extract. Blitz until a slightly sticky dough forms that can be pressed between your fingers.
Form the dough into a rough ball and place it in the middle of a large sheet of parchment paper. Place another sheet of parchment on top and roll the dough to 1/4 inch thickness. Use a 2-inch round cookie cutter to cut into circles and transfer to a lined baking sheet. Freeze while preparing the coating.
Melt 150g dark chocolate and coconut oil in a double boiler until melted. Dip each cookie completely in the chocolate, use a fork to lift it out gently, tap off excess, and transfer to a wire cooling rack with a baking sheet or paper towel underneath. Freeze the cookies for 10 minutes to set.
Store the cookies in an airtight container in the freezer for up to 2 months or in the fridge for up to 2 weeks.
