Craving a girl scout cookie? Try making these healthy and delicious thin mints! All you need is 6 simple ingredients.
I’ve actually made copy cat thin mints previously. It was last spring. I wasn’t crazy about the texture. But it’s fricken thin mints. How could I give up on thin mints? So of course I found another thin mint recipe and saved it on my recipe document for another time.
So, Monday night after watching an episode of the Bachelorette with my friend Taylor I wanted to make a sweet treat. I asked Taylor, “what should we make double chocolate chip banana bread or thin mints.” She picked thin mints.
I found this recipe from eatingbirdfood.com. I was ready to give thin mints another shot. She actually has another copycat girl scout cookie on her site: samoas. I’ve never had a samoas before. Am I missing out? Before I try samoas, I really want to try making copy cat tagalongs or s’mores.
The recipe I followed yielded 16 cookies. Check out the image below to see how I attempted to get 16 evenly sized cookies. You could also flatten the dough with a roller and then use a cookie cutter, jar or shot glass to make perfect circles. I think next time I make these cookies I want to make them thinner.
I have also decided that for the next thin mint recipe I make I want to make this recipe by Chocolate Covered Katie. Her recipe calls for flour instead of almond flour. I want to try her recipe to see how it compares.
Ingredients from eatingbirdfood.com:
- 1 cup blanched almond flour
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- A pinch of salt
- ½ teaspoon peppermint extract
- ¾ cup dark chocolate chips
- 1 ½ teaspoons coconut oil
- ¼ teaspoon peppermint extract
- In a medium bowl, mix together the almond flour, cocoa powder, maple syrup, coconut oil, salt and peppermint extract. Put it in the fridge for 15 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Option 1: Flatten the dough by rolling it between two pieces of parchment paper. Then use a cookie cutter, jar or shot glass to shape the dough. Option 2: Shape the dough into a circle. Cut the dough into 16 even pie slices. Roll each slice into a ball and flatten. I chose this option.
- Bake the cookies for 13-15 minutes. Transfer to a wire rack to cool completely.
- To make the chocolate coating, in a double boiler or microwave melt the chocolate and coconut oil together. Then, add in the peppermint.
- Using a fork, dip the cookies into the chocolate coating mixture and place back onto the parchment paper.
- Harden the cookies in the fridge or freezer.
- Enjoy 🙂