Grain Free Thin Mints {Girl Scout Copycat}

*This is a re-post, but I thought I would feature it since it’s now girl scout season again 🙂

My mom said I should call these Big Momma Mints because I didn’t so much make them thin, but you can make them as thin or thick as your heart desires. As you will see in the pictures, I was in a hurry so I made big ‘ol thick mints because I didn’t want to take the time to let the dough firm up in the freezer so I could thinly slice them. I’m lazy, I know.

But back to my recipe… they have a crispy, wafer-type, chocolaty-peppermint center and are coated in peppermint chocolate. So good! My mom had a box of the real thin mint girl scout cookies so I gave everyone in my family one of my thin mints and one from the box (I’m super mean) and made them give me feedback.

The results?

Mine were thicker, had more chocolate coating, and a little bit of a stronger peppermint taste, but they were just as tasty as the original 🙂

So here’s my thin mint (or big mamma mint) cookie recipe:


Grain Free Girl Scout Thin Mints
 
Ingredients
  • Cookie:
  • ½ C Earth Balance Butter or Ghee, Softened
  • ½ C Sugar or Coconut Palm Sugar
  • 1 Egg (I'd image a "flax egg" would work too)
  • 1½ C Blanched Almond Flour, Honeyville Brand
  • ¼ C Arrowroot Flour
  • ¼ C Cocoa Powder
  • ¼ Tsp. Sea Salt
  • ½ Tsp. Baking Soda
  • ½ Tsp. Peppermint Extract
  • Coating:
  • 15 Oz. (1½ Bags) Enjoy Life Dairy Free Chocolate Chips
  • 2 Tbsp. Non-Hydrogenated Shortening (Earth Balance Butter or Coconut Oil Will Work Too)
  • 2 Tsp. Peppermint Extract
Instructions
  1. Stir together almond flour, arrowroot, cocoa powder, sea salt, and baking soda with a whisk until there are no more lumps. Set aside.
  2. Beat butter until creamy. Then add sugar and beat until well mixed.
  3. Beat in the egg and peppermint.
  4. Add the wet ingredients into the dry and stir until dough comes together.
  5. Pour dough onto plastic wrap and shape into a cylinder 1½" inches in diameter. Place in freezer for at least 30 minutes. (Here's where I got lazy... I decided not to wait for it to firm up the the freezer so I just formed dough into small balls, placed on parchment paper, and flattened with my palm!)
  6. Preheat oven to 350 degrees.
  7. Remove from freezer and cut into ¼" thick cookies. Place on parchment lined baking sheet about 1 inch apart. (I overcrowded mine a bit... bake in batches if needed)
  8. Bake 10-15 minutes, or until firm to the touch.
  9. Cool completely.
  10. Make the coating: Place chocolate chips and shortening in a heatproof bowl. Bring a small pot of water to a simmer. Place the bowl with the chocolate chips on top being careful that the bottom of the bowl doesn't touch the water. Stir until chocolate is completely melted. Remove from heat and stir in the peppermint extract.
  11. Use a fork to dip the cookies into the chocolate, allowing the excess chocolate to drip off. Place on parchment lined baking sheet.
  12. Place in fridge uncovered until chocolate has set up, about 30 minutes.

 

 


 

 

 

 

 

 

 

 

this post is part of Allergy Free Wednesdays, Fat TuesdaySlightly Indulgent Tuesday, Gluten Free Fridays, and Gluten Free Wednesdays

adapted from As Good As Gluten

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10 responses to “Grain Free Thin Mints {Girl Scout Copycat}

  1. Hi Cassidy,

    Long time no comment. I’ve been slowly getting back into the blogging groove after my break. I sure missed keeping up with recipes and stopping by my favorite blogs. I hope you’re great and your family is well. I’m also selling doTerra oils now! Yay. They are so awesome. I look forward to incorporating them into my holistic healing posts.

    So these cookies look amazing. I remember thin mints. My sister was in girl scouts I would dust off one entire bag in one setting (as a hopelessly skinny teenager, I could eat whatever I wanted, but that doesn’t mean I made great choices). Ha ha.

    I would love to try these and recreate that delicious taste with this MUCH healthier version!! On my list.

    Hugs,
    –Am

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