Mint Thins


For Cookies:

1 scoop Vegan Chocolate Shakeology

1/2 cup Almond Flour

2 T Maple Syrup

2 T Coconut Oil

Pinch of Sea Salt

1/2 tsp of Peppermint Extract

For Chocolate Mint Coating:

1 cup dark chocolate chips

2 tsp coconut oil

1/4 tsp peppermint extract



Combine almond flour, Shakeology, maple syrup, coconut oil, sea salt and peppermint extract in a medium bowl until dough forms. The mixture might seem a little crumbly, but form into a ball. Place dough in the fridge for about 15 minutes.

While dough is in the refrigerator, preheat your oven to 350 degrees. 

Line a baking sheet with parchment paper. 

Place the chilled dough on parchment paper. Cover it with a second piece of parchment. Pat it down with your hands and then use a rolling pin to roll out the dough. You’ll want the dough semi-thin – about 1/4 of an inch thick. 

Use a small circular cookie cutter to cut out circular cookies and place each on your prepared baking sheet.

Place cookies in the pre-heated oven and bake for 8 to 10 minutes – watching them because the timing depends on thickness of your cookies. Remove from oven and cool completely.

Melt chocolate by adding your chocolate chips and coconut oil. Melt in the microwave using 30 second increments. Once melted, add peppermint extract. 

Using a fork, dip cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on the parchment lined baking sheet.

Place cookies in the fridge or freezer for the chocolate to set – about 20 minutes. Once set, you can enjoy!

Store leftover cookies in the freezer and enjoy straight from the freezer – no need to thaw!

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