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.
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
- 1/2 C Earth Balance Butter or Ghee Softened
- 1/2 C Sugar or Coconut Palm Sugar
- 1 Egg I'd image a "flax egg" would work too
- 1 1/2 C Blanched Almond Flour Honeyville Brand
- 1/4 C Arrowroot Flour
- 1/4 C Cocoa Powder
- 1/4 Tsp. Sea Salt
- 1/2 Tsp. Baking Soda
- 1/2 Tsp. Peppermint Extract
- 15 Oz. 1 1/2 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
Stir together almond flour, arrowroot, cocoa powder, sea salt, and baking soda with a whisk until there are no more lumps. Set aside.
Beat butter until creamy. Then add sugar and beat until well mixed.
Beat in the egg and peppermint.
Add the wet ingredients into the dry and stir until dough comes together.
Pour dough onto plastic wrap and shape into a cylinder 1 1/2" 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!)
Preheat oven to 350 degrees.
Remove from freezer and cut into 1/4" thick cookies. Place on parchment lined baking sheet about 1 inch apart. (I overcrowded mine a bit... bake in batches if needed)
Bake 10-15 minutes, or until firm to the touch.
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.
Use a fork to dip the cookies into the chocolate, allowing the excess chocolate to drip off. Place on parchment lined baking sheet.
Place in fridge uncovered until chocolate has set up, about 30 minutes.
adapted from As Good As Gluten