If you are sad because you cannot enjoy Thin Mint Girl Scout Cookies due to their wheat and hydrogenated oils, be sad no longer! You will love these gluten- and grain-free Paleo Thin Mints made with honey and Melt® Organic spread. This recipe is inspired by a recipe found in Tammy Credicott’s cookbook, Paleo Indulgences.

Ingredients

  • 1 cup blanched almond flour
  • 1 teaspoon coconut flour
  • 2 tablespoons cacao powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • 2 tablespoons Melt Organic
  • ¼ cup honey
  • 1 teaspoon peppermint extract
  • 6 ounces dark chocolate chunks
  • ½ teaspoon peppermint extract

 

Directions

Preheat oven to 350°.

In a food processor , combine almond flour, coconut flour, cacao powder, baking soda and salt.

Pulse in Melt, honey and peppermint extract until dough forms.

Roll out dough between 2 pieces of parchment paper  to ⅛ inch thick.

Freeze dough for 30 minutes.

Using a 2-inch round cookie cutter , cut out dough.

Transfer circles to a parchment lined baking sheet.

Bake for 4-6 minutes.

Cool completely on baking sheets.

Freeze cookies for 1 hour.

 

Melt chocolate and peppermint extract in a small saucepan over very low heat.

Dip each cookie in chocolate, then place on a parchment-lined plate.

Freeze for 1 hour before serving.

Makes 20 cookies.