Monday, January 18, 2016

Thin Mints

Paleo Thin Mints - Oh my goodness!:
I promised I would post some of my favorite recipes. This is my top favorite!!!!
Who can resist the amazing Girl Scout cookies? Let's be honest. Nothing beats a good Girl Scout Thin Mint cookie. In fact....Nothing beats a good BOX of Girl Scout Thin Mint CookieS. (Add that S there.)
Now, don't let the word Paleo scare you off. Because without the grain in these you wont have gut wrench laying on the couch for the rest of the day. And it has the fabulous Coconut Oil! (Two thumbs up!)
P.S Some of the ingredients may sound weird, but you can find them at any grocery store.

Yeilds: 60 cookies.
Dry Ingredients
 1 1/4 c almond flour.
1/2 c coconut flour, sifted. (It's easier if you just whisk it to remove any lumps.)
2 TBSP arrowroot starch.
1/4 c unsweetened cocoa powder. (Who decided there would be an A at the end of that word?)
1/4 tsp salt.

Wet Ingredients
1/2 c maple syrup.
1 large egg
1/2 tsp peppermint extract.
1/4 c coconut oil, melted.

1 c dark chocolate chips.
1/2 tsp peppermint extract.


  1. Place the dry ingredients in a medium bowl and whisk to combine.
  2. Add the wet ingredients, except the coconut oil, to the dry. Blend with a hand mixer.
  3. With the mixer on low, slowly pour in the coconut oil. Mix well.
  4. Place the dough on a large sheet of plastic wrap. Using the plastic wrap as a guide, shape the dough into a 1¾-inch diameter log. (You can divide the dough into thirds to make it easier.) Wrap tightly and freeze until very firm, about 2 hours.
  5. Preheat the oven to 350°F.
  6. Remove dough from the freezer and slice into ¼-inch-thick rounds.
  7. Place the rounds on 2 parchment-lined baking sheets. Bake 12-14 minutes, rotating trays part way, or until centers are firm to the touch and the edges start to brown slightly.
  8. Remove trays from oven. Remove cookies from trays and cool completely on wire racks.
  9. Meanwhile, melt the coating ingredients in the top of a double boiler over simmering water, stirring until smooth.
  10. Using 2 forks, dip each cookie in the chocolate coating, scraping off any excess along the edge of the bowl. (If there is such a thing as excess chocolate!)
  11. Return cookies to the parchment-lined baking sheets. Refrigerate until chocolate sets, about 30 minutes to 1 hour. Store cookies in an airtight container in the fridge up to 5 days, or in the freezer up to 3 months.
 Now cram as many cookies in your mouth and say Delicious!

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