Girl Scout cookie season… the most tempting time of the year! Everywhere you go, you see that little table with those sweet little faces trying to sell those delicious cookies! While those little girls are just trying to sell some cookies, little do they know how hard it is for someone on a Paleo/ Whole Food diet. Those Thin Mints, Samoas, and other favorites are so hard to pass up! Luckily, my panel of judges (friends and family) said these tasted just like thin mints, if not better! The best part is that you don’t even have to wait for Girl Scout cookie season, you can have these year-round!
Like I mentioned in my pecan cookie recipe, I have a list of cookie recipes to make, I have Samoas, Thin Mints, and even a cookie cereal recipe on that list. I guess I better start working on that list! You’ll love these cookies because they end up perfectly crisp and snappy and have just the right amount of mint that isn’t too subtle or overpowering. If 45 cookies seem like too much for you, you can simply cut the recipe in half, or freeze half of your dough so you can save time the next time you want some mint-chocolatey goodness!
The details:
While almost three hours seems like a lot of time to make these cookies, understand that for more than two of those hours, you won’t actually be touching those cookies, they’ll be in the fridge or oven for most of the time. The dough is pretty easy to put together and doesn’t require too many ingredients. Once you have the dough in the fridge (or you can freeze for another day), you can do whatever you want, clean up the kitchen, play with your dog, or better yet… take a nap! Once your dough has chilled long enough, you simply roll, cut, and bake! After baking, make sure your cookies are completely cooled before dipping in the chocolate to ensure that your cookies maintain their crispiness.
What’s your favorite Girl Scout cookie? let me know in the comments!
Paleo Thin Mints
Ingredients
For the Cookie:
- ½ Cup Coconut Oil Melted
- 1 Cup Coconut Sugar
- 1 Large Egg
- 1 ½ Tsp Mint Extract
- ½ Cup Cocoa Powder
- 2 ⅓ Cups Almond flour
- ¼ Tsp Salt
For the Topping:
- 16 Ounces Dairy-Free Semi-Sweet Chocolate Chips
- 1 ½ Tsp Mint Extract
Instructions
For the Cookie:
- Combine the coconut oil, egg, and coconut sugar, mix until fluffy
- Add in the salt and mint extract
- Add in the cocoa powder and almond flour and mix until a dough forms
- Separate dough into two discs, wrap each disk in plastic wrap, and chill for two hours
- Line two cookie sheets with parchment and preheat oven to 350° F
- Take one of the chilled discs and roll between two sheets of parchment or wax paper until 1cm thick
- Cut rolled doughinto 2 inch circles and place on prepared pan
- Repeat until no dough is left then, repeat with second disc
- Bake at 350°F for 10-12 minutes
- Allow cookies to cool before topping
For the Topping:
- Combine the chocolate chips and mint extract
- Melt the chocolate chips in the microwave, stirring every 30 seconds
- Dip the top of each cookie in the melted chocolate or, spread the melted chocolate on top
- Allow chocolate to set in fridge
- Enjoy! 🙂
These cookies are delicious. I actually think they taste better then the Girl Scout thin mints.
I like these better then the Girl Scout thin mints.