Green Thin Mint Cookies
These vegan healthy Green Thin Mint Cookies are naturally a classic favorite with a green twist. Made with chlorophyll for a subtle earthy hue, they’re minty, lightly sweet, and guilt-free—perfect for a snack or dessert that feels indulgent without compromising health.
Nutritional Benefits
Almond Flour: A protein- and fiber-rich alternative to regular flour, almond flour helps keep you full longer and supports healthy digestion. It’s also packed with vitamin E and heart-healthy fats, making these cookies a more nourishing treat.
Cocoa Powder: Beyond its rich chocolate flavor, unsweetened cocoa is a powerful source of antioxidants that help fight free radicals and support heart health. It also contains minerals like magnesium and iron, giving your cookies a subtle nutritional boost.
Chlorophyll: This natural green pigment isn’t just for color! Chlorophyll supports detoxification, aids digestion, and can help boost energy levels. It’s a simple way to add plant-based goodness to your cookies.
Why You’ll Love These Green Thin Mint Cookies
You’ll love these childhood cookies with a green healthy twist because they’re a guilt-free indulgence—vegan, naturally green, and lightly sweetened. The minty flavor is refreshing, the almond flour gives them a satisfying, great texture, and the chlorophyll adds a subtle earthy boost along with a beautiful green hue. Perfect as a snack, dessert, or lunchbox treat, they’re simple to make and even easier to enjoy.
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Green Thin Mint Cookies
Ingredients
- 1 ½ cups almond flour finely ground
- 3 tbsp cocoa powder unsweetened
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
- 1 tsp mint chlorophyll
The Coating
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- 1/2 tsp mint chlorophyll optional
Instructions
- In a medium bowl, whisk together the almond flour and cocoa powder. Add the melted coconut oil, maple syrup, and mint chlorophyll to a small bowl and heat in the microwave a couple seconds.
- Mix the wet and dry ingredient with gloves.
- Place the dough ball between two sheets of parchment paper. Roll it out until it is very thin—about 1/8 inch. Use a small circular cookie cutter (or the rim of a glass) to cut out your rounds.
- Place the rounds on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes.
- Crucial Step: Let them cool completely on the baking sheet. Almond flour cookies are soft when warm but crisp up beautifully as they cool.
- While the cookies cool, melt the chocolate chips and coconut oil together (either in 30-second bursts in the microwave or a double boiler). Once smooth, stir in the mint chlorophyll.
- For the coating you can Using a fork, dip each cooled cookie into the chocolate, let the excess drip off, and place them back on the parchment paperI like to add a little bit on top with a fork. Put the tray in the fridge for 10 minutes to snap-set the chocolate.
Notes
Nutrition
