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Irene’s Thin Mints

  • ⅔ cup white whole wheat flour or gluten-free* flour

  • ⅓ cup unsweetened cocoa powder

  • ¼ teaspoon baking soda and salt

  • 2 tablespoon softened butter

  • ½ cup + 2 tablespoon coconut sugar

  • 2 tablespoon milk of choice

  • 1 teaspoon peppermint extract

  • ¾ cup chocolate chips


  1. Whisk together the flour, cocoa powder, baking soda, and salt. Sift them at least once to ensure no clumps remain. In a large bowl, beat the butter and sugar with a mixer. Beat in the milk and peppermint. Gradually beat in the flour mixture.

  2. Transfer the dough to the center of a large sheet of plastic wrap. Using a spatula, shape the cookie dough into a ½”-tall rectangle. Top with another large sheet of plastic wrap. Fold up the excess plastic wrap, chill the cookie dough for 3 hrs.

  3. Preheat the oven to 350°F, and line two large baking sheets with silicone baking mats or parchment paper.

  4. Leaving the cookie dough between the sheets of plastic wrap, roll it out to ⅛” thick. Using a 1 ½”-wide round cookie cutter, cut out circles of cookie dough, leaving as little unused dough as possible. Pull the unused dough away from the cut-out shapes, and transfer the cookie dough circles onto the prepared baking sheets. Gather the unused dough, and roll it out between the sheets of plastic wrap. Continue to cut out circles until all of the dough is used.

  5. Bake cookies at 350°F for 13-16 minutes. Let cool on the for 10 minutes. Transfer to a wire rack to cool completely.

  6. Line two large baking sheets with wax paper. Melt the chocolate in a small bowl. Dip each cookie in the melted chocolate, let the excess drip off. Place onto baking sheets. Let the chocolate harden before serving or storing.

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