It’s been years since I’ve had Girl Scout Cookies, and like most of us, they hold a special, longed for place in my heart.
In our house, we kept the thin mints in the freezer (like you do). It was always a challenge to open the roll and not eat the entire thing. A challenge I frequently failed at. Of all the Girl Scout cookies, Thin Mints were always my favorite. Every year we bought two boxes and every year they never lasted as long as I would have liked.
So as an answer that love of and longing for minty, chocolatey crispy cookies, I have made the BEST THIN MINTS, EVER.
They are paleo, they are egg-free, they could very easily be vegan if you replace honey with agave. They are AMAZING.
I adapted this recipe from Elana’s Pantry. She’s an evil genius.
Leave more room between the cookies than this unless you want just one big cookie instead of 15 different ones
These actually taste better than they look.
- 1 cup blanched almond flour
- 1 tsp coconut flour
- 2 Tbsp cocoa powder
- ⅛ tsp celtic sea salt
- ¼ tsp baking soda
- 2 Tbsp soy-free palm shortening
- ¼ cup honey
- 1 tsp peppermind extract
- 6 ounces 99% chocolate
- 3 heaping Tbsp honey
- ½ tsp peppermint extract
- Dump the blanched almond flour, coconut powder, cocoa powder, celtic sea salt, baking soda, palm shortening, honey and peppermint extract into the food processor and blend until completely mixed up and looks like batter.
- Dump the dough between two large pieces of parchment paper and using a rolling pin, roll the dough until it’s flat and somewhere around ⅛th of an inch.
- Freeze for 15 minutes.
- Put a 3rd layer of parchment paper on your cookie sheet.
- reheat the oven the 350 degrees F.
- Take the dough out of the freezer, take off the top layer of parchment, and using a cookie cutter or the top of a glass (like I did) around 2 to 3 inches in diameter, cut out circles of dough and place them on the cookie sheet. Give them a few inches around to expand.
- Salvage the scraps of dough by rolling it again, freezing it and cutting out more circles.
- Bake at 350 degrees F for 4 minutes.
- Let the cookies cool and then put them in the freezer for 30 to 60 minutes.
- When you’ve got about 10 minutes to go on the freezing, melt down the chocolate, honey, and peppermint extract until completely melted and blended in a double boiler (homemade or otherwise).
- Keeping the chocolate in the double boiler to keep it warm, dip the frozen cookies in the chocolate. I’ve found that it’s tastiest to just dip part of the cookie in and leave part of the it out since this chocolate sauce is INTENSE. It’s pretty that way too.
- Freeze again for 30 to 60 minutes.
- EAT. (I would keep these in the freezer just generally)
I made cashew milk to drink with these cookies. I highly recommend some sort of creamy beverage with these cookies.
This is the baked and then frozen cookie without the chocolate coating. It’s really good that way too. Crispy and chocolate, minty and much less rich, so if that’s what you’re looking for, this is it.
Filed in: Desserts