Healthy Copycat Thin Mint Cookies

Directions

1. Preheat oven to 350 degrees F.

2. In a small bowl, place all the dry ingredients and whisk together until all the clumps are gone.

3. Then add the melted oil into the dry ingredients and whisk to combine. Make sure this is mixed in before adding the milk, otherwise the cold milk will harden the coconut oil and you wont be able to mix it.

4. Add the milk and mix with a whisk or spatula until you reach a nice dough consistency. If the mixture is too wet, add more flour 1 tbsp at a time as needed. It should not be sticky.

5. Place the dough out onto a piece of parchment paper and place another parchment paper on top. Using a rolling pin, gently roll it out until about ¼ inch thickness.

6. Use a 2 inch cookie cutter to cut out approximately 10 cookies and transfer them onto a parchment lined cookie sheet using a spatula.

7. Bake for 9-10 minutes and then let cool for 15 minutes.

8. Melt the chocolate chips using a double boiler or in the microwave on low power until smooth and glossy.

9. Add the coconut oil into the mixture to make it runnier and easier to dip your cookies.

10. Using 2 forks, dip a cookie into the melted chocolate until thoroughly coated then place back onto the parchment paper. Repeat for all cookies.

11. Place the cookies into the fridge for at least 15 minutes until the chocolate has hardened. Then you can take out an enjoy!

12. Store any remaining cookies in the fridge.