After a most epic win by my Seahawks, or should I say loss by the Vikings? I want to celebrate with my favorite All-American dessert, Girl Scout Thin Mint Cookies. The only problem is, I haven’t exactly had any scouts knocking on the door to sell me their not-so-healthy delights. [Probably a good thing]. So I thought I would put my own healthy spin on the classic Girl Scout Thin Mint Cookies!
Now I made these cookies once before… with crickets… and they were ah-mazing! You know, once you got over that whole “eating bugs” thing. But with this recipe, you can still enjoy these wonderfully minty sensations without wondering if that crunch you heard was indeed a thorax (it wasn’t). These Thin Mint Cookies are bug free, gluten free, vegan, and no refined sugar. In other words, healthy just got delicious. On with the recipe!
Girl Scout Thin Mint Cookies
- 1/3c hemp flour (cricket flour works, too!)
- 2/3c almond flour + 1T
- 1/4c raw cacao powder
- pinch of salt
- 1/4t baking soda
- 1T coconut oil
- 2T coconut butter
- 1/4t uncut organic stevia
- 1t peppermint oil
- your favorite chocolate bar; melted* (for dipping the cookies in)
Preheat your oven to 350°F. Put all of your ingredients in a food processor and process. When the batter is smooth and well combined, spread between two sheets of parchment paper. Place in the freezer for 8-10 minutes.
Remove the cookies from the refrigerator but be very careful because the cookies will be fragile. Remove the parchment paper and carefully cut the “batter” into whatever cookie shapes you wish. I went with the classic Girl Scout Thin Mint look… round. [PS- if you stopped right here, the chocolatey bites are still super yummy!].
When you’ve finished cutting your cookies, spread them across a parchment lined baking sheet. Again being very careful. Bake cookies for 4 minutes. When finished baking, remove the cookies from the oven to cool. When cookies have cooled, place them back inside the freezer for at least an hour.
When the hour has passed, begin to dip the cookies in your favorite melted chocolate bar. I used about a half a cup of chocolate. When the cookies have a nice chocolate coating, place them back in the freezer to allow the chocolate to harden.
Alright, the long wait is over! The cookies are finished and you should enjoy to your heart’s content!