GF Thin Mints (Girl Scout Cookie Copy-Cat)

These are such an incredible cookie for the holiday season, and in case you have a craving but can’t have the Girl Scout Cookies, due to gluten allergy, whip these up! A very satisfying cookie that is relatively easy to make.

Please note: This recipe involves freezing for one hour after rolling out dough!

What you will need:

• 1 cup blanched Almond Flour (not almond meal)

• 1 tsp coconut flour

• 2 tbs cacao powder

• 1/8 tsp sea salt or Himalayan salt

• 1/4 cup honey

• 1/4 tsp baking soda

• 2 tbs coconut oil

• 3 oz chocolate chips

• 1 tsp peppermint extract + 1/2 tsp additional (if you want very strong peppermint taste)

  Instructions:

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

  Pulse in coconut oil, honey, and 1 tsp peppermint extract until dough forms

  Roll out dough on parchment paper, the thickness you want the cookie to be. I would say on the thinner side but enough to dip in chocolate later!

  Freeze for 15 minutes. This will make it easier to cut out your cookies. In the meantime, Preheat oven to 350° F.

  Once out of the freezer, use a 2” round cookie cutter. The first time I made these, I didn’t have one so I used the bottom of a ramakin.

  Transfer the circles on the parchment paper to a baking sheet and bake at 350°F for 4-5 minutes.

  Cool completely on baking sheets, then freeze 1 hour

  In a small sauce pan heat baking chips, mix in extra coconut oil in to prevent burning. If you wish for a more pepperminty cookie, add the 1/2 tsp of peppermint extract to the chocolate.

  Once the chocolate is melted, dip each cookie in and place back on parchment paper. I used silicon tongs to dip cookies. Once complete, freeze until chocolate is completely hardened.

  Enjoy!!