Okay, I’ll admit it, I don’t…well, at least not the ingredients. But, seeing that it’s Girl Scout cookie time of year, I thought it would be fun to try to bake one of most popular ones since I found a great recipe from nourishingourchildren.com. Anyway, yesterday, Alice and I decide to bake a healthier version of Thin Mints, minus the hydrogenated fats, refined sugar, and gluten, and I have to say, as I’m looking at the pictures for this post, my mouth is literally watering. I hid them in the freezer, but I have a feeling, they aren’t as safe in there as I thought they might be. Hmmm.
Okay, here is what you need for the cookie:
- 1/2 cup grassfed Kerrygold butter, softened
- 1 egg
- 1/4 cup raw honey
- 3/4 cup coconut flour
- 1 tsp baking soda
- 1/4 cup cocoa powder
- 1 tsp organic Peppermint Extract (I got mine at Whole Foods)
Here is what you need for the outside chocolate coating:
- 1 1/2 cup of dark chocolate chips (Whole Foods 70% Cacao)
- 3 tbsp butter
Here is what you need to do:
1. Blend together the softened butter and the honey with a hand held mixer.
2. Add the egg and beat to make a soft batter.
3. Mix in the flour in small increments. You want it to be soft and smooth.
4. Mix in the cocoa powder and peppermint until blended well.
5. Roll the dough into a log and refrigerate for 30 minutes.
6. Line a baking sheet with parchment paper.
7. Slice dough from the chilled log approximately ¼ thick and place the rounds on the parchment lined cookie sheet
8. Bake at 350 degrees F. for 7 – 9 minutes
Allow to cool, and move to the last step.
Make sure to let the cookies cool completely. Once they are ready, make your chocolate coating by melting your dark chocolate chips and butter in a saucepan over low heat. I actually also stirred in about 4 drops of stevia to the melted chocolate. I am competing with Girl Scout Cookies after all!
Now, dip the cookies into the chocolate with a fork and place each on a cookie sheet lined with parchment paper until set. You can also refrigerate the chocolate covered cookies to speed up the process. Enjoy, but not too fast! And be sure to save some for the freezer. They’re even better the next day once they are frozen.
So I was skeptical because they aren’t crunchy like the thin mints but I’m telling you, the taste is unbelieveable and from what I remember, very close to the original Thin Mint cookies. My husband, kids, and in-laws all agreed!
Shoot, okay, I’m not even done writing this post and I just made a trip (or three) to the freezer. Oh my gosh, these things are AMAZING!!! Turns out, they are actually LESS safe in the freezer! And I dont even really like Thin Mints!!! The good news is , they are fairly low in sugar, have a low glycemic index, and, they’re also filled with protein, fiber, and lots of good grass fed animal fat (which means lots of vitamin A & D!). Woo hoo. Now, if they were only low in calories!
Oh and Alice just had one and said “these are even BETTER than the girl scout cookies mom!!!” And, separately, my neighbor had a frozen one and said the exact same thing! I will be making these again!! Just not too soon…