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.
- 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
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.