So it’s that time of year again where all the cute little Girl Scouts come around and taunt us real food eaters everywhere we look with tasty cookies that are connected to fond childhood memories. Since clearly there isn’t a single box that is Dr. Brown approved, I do my best to limit myself to buying only two boxes of thin mints each year (sorry Girl Scouts), which I immediately put in the freezer, and slowly eat over the next few months doing my best to hide them from my children the entire time (I know I am a mean, selfish mommy.) Well, this year since Celia was also feeling the same intense urge to stuff her face with Samoas and Peanut Butter Patties, she had the brilliant idea that we should come up with guiltless homemade versions of the Girl Scout classics we all know and love. And obviously I thought we should start with the mint chocolaty goodness that is Thin Mints … and let’s just say that I am OBSESSED!! Here’s what we did:
- 3 c fine almond flour
- 4 T 100% natural unsweetened cocoa powder
- ⅛ tsp sea salt
- ½ tsp baking soda
- ⅓ cup raw honey
- 2 T liquid coconut oil
- ½ tsp mint extract
- 2 cups Dark Chocolate Chips (After a few failed attempts with different brands of chocolate chips including the brand “Madecasse” pictured above, I prefer to use Lily’s NO SUGAR, ALL NATURAL, VEGAN AND NON GMO– pic below)
- 2 T coconut oil
- 1 T grass fed butter
- ½ t mint extract
Step 1: Preheat oven to 350 F.
Step 2: Combine all dry ingredients together in a large bowl.
Step 3: In a separate bowl, melt the coconut oil into the honey (so that it has a more liquid consistency), then whisk in the egg and the mint extract.
Step 4: Pour the wet ingredients into the dry and stir until its texture is even.
Step 5: Using a melon baller or spoon of about 1 T scoop and place the cookie dough balls on either parchment paper.
Step 6: To flatten the cookies into their “thin” size, use a large piece of parchment paper to place on top of dough balls. If your mixture seems extra wet and the parchment paper is sticking, (I’d check after pressing the first ball) you can remove parchment paper and use a large piece of plastic wrap. I use the bottom of my salt container but you could use a can or bowl, press down to flatten the cookies.
Step 7: Bake at 350 F for 11-13 minutes until golden brown and crisp.
Step 8: While the cookies are resting, begin the frosting with a double boiler. In a small/medium-sized saucepan, heat about 1” of water to a light boil. Place a small, shallow mixing bowl on top of the pot and fill with the dark chocolate chips, coconut oil and butter.
Step 9: Stir constantly until they’re completely melted.
Step 10: Add in the mint extract and stir.
Step 11: Remove from the heat and place the cookies individually in the frosting. I use a tooth pick to turn the cookies and make sure they are well covered without a mess and chocolate waste.
Step 12: Remove covered cookie from bowl, and allow extra chocolate to drain off for a couple of seconds.
Step 13: Transfer cookie to parchment paper and allow to dry about 1 hour. Place in freezer for 10-15 minutes to set the frosting completely.
Step 14: Store in the fridge or freezer, and enjoy!
For a printable version of this recipe, click here. I hope you all enjoy these scrumptious treats as much as we did! Please leave your comments and feedback on here and on our FB page.
Until next time,