Chocolate + Mint Combination You Can't Beat

Nothing speaks more about my childhood to me than Girl Scout cookies, especially thin mints. I have been making this recipe for years and never get tired of it. If you’re a lover of thin mints this recipe is for you.

If you don’t have access to the traditional ones or want something a little healthier you have to try this recipe out. They are gluten-free, grain-free, and refined sugar-free.

I love storing these in my freezer, in my opinion there is nothing better than a thin mint from the freezer.

For this recipe I use coconut sugar. I prefer this option to keep the recipe refined-sugar free. Any granulated sugar will work. Examples of granulated sugar include white sugar or brown sugar. Make sure to NOT use a liquid sweetener like maple syrup that will alter the outcome.

I would strongly advise against replacing the coconut flour. Coconut flour has a very different texture and works differently in recipes than other flours. You can find tons of coconut flour options on Amazon for cheaper than in the store.

For the almond butter, if you are allergic to nuts you can use a seed butter. I wouldn’t replace the almond butter with peanut butter, as the whole cookie will taste like it. Make sure to only use almond butter, cashew butter, or seed butter.

Ingredients

• Coconut sugar

• Applesauce

• Almond butter

• Peppermint extract

• Cacao powder

• Coconut flour

• Vegan chocolate

Recipe

• ¼ cup coconut sugar

• 1/3 cup applesauce

• ½ cup almond butter

• ¼-1/2 teaspoon peppermint extract

• ¼ cup cacao powder

• ¼ cup coconut flour

• 1 cup vegan chocolate

Directions

1. Start by preheating your oven to 350 degrees Fahrenheit.

2. Line a cookie sheet with parchment paper or cooking oil.

3. In a mixing bowl add coconut sugar, applesauce, almond butter, and peppermint extract.

4. Stir until combined.

5. Add in the cacao powder and coconut flour.

6. Stir until a dough forms.

7. Take a tablespoon scoop of the dough and place on the cookie sheet

8. Roll each into balls and press flat.

9. Bake for 10-12 minutes.

10. Let the cookies cool completely before coating in chocolate.

11. Once they are cooled, dip each individual into the melted chocolate.

12. Place in the freezer to allow the chocolate to harden.

13. Enjoy

Make sure to store the cookies in an airtight container in the freezer or refrigerator. I hope you guys love this recipe as much as I do! And when it's not Girl Scout Cookie season but you're craving thin mints, come back to this recipe