Recipe: CBD Thin Mint Cookies
Gluten Free Thin Mint Copycat Cookies
1 C Powdered Sugar, sifted
1/2 C Butter Flavored Coconut Oil + 2 Tbsp CBD Coconut Oil (you can use all regular coconut oil, if you prefer)
1 1/4 C GF 1-to-1 Flour (I use Bob’s Red Mill)
3/4 C Cocoa Powder, sifted
1/4 tsp Salt
1 tsp Peppermint Extract
4-6 Tbsp Water
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer, combine powdered and coconut oil. Beat on medium speed for 2-3 minutes, until well combined.
In a small bowl, combine the flour, cocoa powder and salt. Stir together.
Turn the mixer on the lowest setting and slowly add a bit of the flour mixture and then a little water, 2 Tbsp at a time. Continue alternating adding the flour and water until all the flour is added. Hold the last 2 Tbsp of water out until you can see if the dough has come together in a ball. If it is still to dry, add the remaining water.
Lay out a piece of parchment paper and dust with cocoa powder. Turn out the dough. Knead it just 3-4 times to get it all worked together. Dust your rolling pin with cocoa powder and roll dough out to about 1/4” thick (you can go a bit thinner if you like). Cut the dough out with a 1 1/2” round cutter.
Place the dough circles on the prepared baking sheets. You can leave about 1/2” inch between the circles, they will not spread.
Bake in preheated oven for 14 minutes. Cool on the baking sheet for 10 minutes, then remove to a wire rack. Cool completely before coating.
9 oz Dark Chocolate, chopped
1/2 tsp Peppermint Extract
1 Tbsp CBD Coconut Oil (you can use regular coconut oil, if you prefer)
Place the chocolate in a double boiler. Heat, stirring frequently, until melted. Add in the coconut oil and peppermint extract and stir until combined.
Dunk each cookie in the melted chocolate. Use a fork to remove the cookie from the chocolate and tap the excess off until no more drips away (probably 5-6 taps each cookies). Place onto a baking sheet lined with wax paper.
Once you’ve completed all the dipping, place the baking sheet into the refrigerator to set the chocolate. If you want to make the stripe design on top, drizzle the remaining chocolate over the top after the first coat has set. Refrigerate again to set the stripe.
Makes about 65 small cookies.