How long does raw thin mint cookies [gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw thin mint cookies [gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw thin mint cookies [gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw thin mint cookies [gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw thin mint cookies [gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

11 years ago

Raw Thin Mint Cookies
[Gluten-Free]

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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Raw Vegan Thin Mint Cookies [Gluten-Free]

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Raw Thin Mint Cookies [Gluten-Free]

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These Raw Vegan Thin Mint Cookies are free of added sugar, gluten, dairy or artificial ingredients. And while they don’t necessarily Support the Girl Guides of Canada or the Scouts, you can feel great about sharing them with kids… mainly because they’re not going to contribute to any cases of... Read More

Ingredients You Need for Raw Thin Mint Cookies [Gluten-Free]

Cookies:

1 1/2 cups almond flour
1/4 cup coconut oil
1/4 cup brown rice syrup
1/4 cup cocoa
salt

Filling:

1/4 cup coconut oil
1/4 cup tahini or nut butter
3 tbsp brown rice syrup
1/2 cup coconut flour
1 tsp vanilla
1/4 cup shredded coconut
1 loosely packed cup of mint leaves
dash of maple syrup
2 tbsp maca powder

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How to Prepare Raw Thin Mint Cookies [Gluten-Free]

Start by preparing your cookie batter. Combine all ingredients in a food processor and blend until smooth.
Remove batter and form it into a ball. Transfer to a waxed-paper lined work surface, like a counter or cutting board.
Place another sheet of waxed paper or parchment over the ball of batter and use a rolling pin or can to roll it flat, continuing to smooth it out until it's about 0.5cm thick. Remove the top sheet and use a cookie cutter - whatever shape you like - to cut out an even number of cookies. Gather up any end bits and roll into a ball, repeating the process until you have used all of your batter.
Place cookies on a baking sheet and set in the freezer. The coconut oil needs to stay chilled in order to stay solid. Your cookies will hang out in the cold until you're ready to assemble them with filling.
Move onto the filling: combine filling ingredients in the food processor and blend until smooth.
Remove cookies from the freezer, leaving them spread out on the baking sheet.
Into the center of half of your cookies, drop 1/2 tsp- 1 tsp of filling. Use a lifter to pick up the remaining cookies and place one on top of each filling-topped cookie to form a little sandwich. Press down lightly to adhere.
Transfer your baking tray back to the freezer and allow cookies to sit for at least 10 minutes before serving.

Notes

Because coconut oil turns liquid at anything warmer than room temperature, make some space in the freezer before you get started: you’ll keep your cookies cold to retain their shape while you mix up the filling. Store finished cookies in the fridge or freezer in a sealed container.