Girl Scout cookie season is upon us and I have to say it's one of the hardest indulgences to resist. Maybe it's the deliciousness of the cookies, the nostalgia of eating frozen Thin Mints by the sleeve as a kid, or just the fact that I don't want to disappoint the adorable Girl Scouts by skipping out on their cookies, but saying no for the sake of being healthy is pretty tough... until now! Good news, my Thin Mint lovers, I have a perfect paleo-friendly recipe to satisfy that craving in a much healthier way, and I promise, they're so much easier to make than you'd think! Shoutout to my friend Lauren who inspired this recipe with the keto Thin Mints that she brought me right after I had Noah... let's just say they didn't last 24 hours in our house!
Here's the step-by-step deets...
You start by baking the cookies. They're full of healthier ingredients like coconut oil, almond flour, cacao powder, and just a bit of coconut sugar to make them totally paleo friendly. You'll want to use a small cookie scoop for these so they all end up being the same shape and size. I love this one. As soon as the cookies are out of the oven, press them flat with the back of a spatula so they're thin like Thin Mints (obvi) and then let them cool before dipping. I pop them in the fridge to speed up the process.
Once the are cookies cool, we'll get the melted chocolate ready. I used Lily's Semi Sweet Baking Chips for this recipe because they're sweetened with stevia so it keeps the sugar down and the recipe much lighter (promise they don't have that typical stevia aftertaste - they really taste like regular chocolate!) .
You can melt the chocolate chips in the microwave, but just be careful to stir frequently (about every 30 seconds) otherwise the chocolate can burn pretty easily. I prefer to do it in a make-shift double boiler - you can see what I mean in the photos below! To do this method:
Then it's time to dip the cooled cookies in the melted chocolate! Just place the cookie in the chocolate and use a fork to flip it and coat it on all sides. Let the excess chocolate drip off and place on a parchment lined baking sheet. Then the cookies will go in the fridge or freezer to set and then they're ready to be devoured! I like to keep them in the freezer and enjoy them straight from there, but you can also keep them in the fridge if you like them slightly softer. Really no wrong way to eat them! :)
1/3 cup coconut oil, softened but not totally melted
1/3 cup coconut sugar
1 tsp vanilla extract
1/4 tsp peppermint extract
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups blanched almond flour
2 tbsp raw cacao powder
1 cup Lily's Semi Sweet Chocolate Baking Chips
1 tbsp coconut oil
1/4 tsp peppermint extract
Makes 18-20 cookies.
Store cookies in the fridge or freezer. Enjoy!!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.