CAROB MINT THINS
Servings
24
These carob mint thin cookies are inspired by the classic mint-and-chocolate flavor combination many of us grew up loving, but made with more wholesome ingredients. Crisp, refreshing, and lightly sweet, they deliver that familiar minty crunch while using carob as a gentler alternative to cocoa. The result is a treat that feels nostalgic yet fits comfortably into a more health-conscious kitchen, proof that better-for-you cookies can still be truly delicious.
Ingredients
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⅔ cup white whole wheat flour or gluten free flour
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⅓ cup carob powder
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¼ tsp baking soda
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¼ tsp salt
2 tbsp unsalted butter, softened
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½ cup coconut sugar
2 tbsp milk
½ tsp peppermint extract
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1 ⅓ cup mint carob chips
CAROB MINT THINS
Directions
CAROB MINT THINS
In a medium bowl, whisk together the flour, carob powder, baking soda, and salt, ensuring no lumps remain. Set aside.
In a large bowl, beat the softened butter and coconut sugar with an electric mixer. Beat in the milk and peppermint extract. Gradually beat in the flour mixture.
Transfer the cookie dough to the center of a large sheet of plastic wrap. Cover with another large sheet of plastic wrap and flatten to about ½ inch thick. Fold up the excess plastic wrap, and chill the cookie dough for at least 2 hours. (The cookie dough may be chilled for up to 2 days.)
Preheat the oven to 350°F, and line two large baking sheets with silicone baking mats or parchment paper.
Leaving the cookie dough between the sheets of plastic wrap, roll it out to ⅛ thick.
Using a 1 ½ wide round cookie cutter or small spice container lid, cut out circles of cookie dough, leaving as little unused dough as possible. Transfer the cookie dough circles onto the prepared baking sheets. Gather the unused dough, squish it into a ball between your palms, and roll it out between the sheets of plastic wrap again. Continue to cut out circles until all of the dough has been used.
Bake the cookies at 350°F for 13-16 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Line two large baking sheets with parchment paper. Melt the carob chips in a small heatproof bowl in 30 second intervals, stirring after each time. If it seems too thick you can add a few teaspoons of coconut oil to make it easier to dip the cookies. Carefully dip each cooled cookie into the melted carob, using a fork, and let the excess drip off. Place onto the prepared baking sheets. Let the carob harden completely before serving or storing.
Recipe Note
- Make these vegan by using coconut oil instead of butter and dairy free milk instead of milk.
- Keep them gluten free and use your favorite all purpose gluten free flour mix.
