Mint Slims
24
cookies
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
2 c
blanched almond flour
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2 tbsp
coconut flour
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½ c
unsweetened cocoa powder
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½ tsp
baking soda
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¼ tsp
fine sea salt
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¼ c
maple sugar
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¼ c
light-colored raw honey
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¼ c
expeller-pressed coconut oil
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2 oz
unsweetened chocolate, chopped
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½ tsp
pure peppermint extract
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Coating
10 oz
dairy-free and soyfree semisweet chocolate chips
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¾ tsp
expeller-pressed coconut oil
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¼ tsp
pure peppermint extract
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I was never a Girl Scout, but I sure did enjoy their cookies growing up. My family could never say no to ordering a few boxes, and the Thin Mints were always my first choice. My favorite way to eat them was straight out of the freezer, when they were cold and extra crunchy. My version dips a crisp, egg-free chocolate cookie in a mint-chocolate glaze. I guarantee that these will disappear just as quickly from the freezer.

Directions

  1. In the bowl of a stand mixer fitted with the beater attachment, or using a food processor, combine the almond flour, coconut flour, cocoa powder, baking soda, salt, and maple sugar and mix thoroughly on medium speed.
  2. In a saucepan, combine the honey, coconut oil, chocolate, and peppermint extract and cook over low heat, stirring until melted. Pour the melted chocolate mixture into the dry ingredients and beat on medium speed until fully combined.
  3. Using your hands, pack the dough firmly into two balls, then flatten each into a thick disk. Roll each disk into a 1⁄4-inch thick circle on a piece of parchment paper. Stack the pieces (with parchment paper in between) on a baking sheet and refrigerate for at least 1 hour, or up to 2 days. (If chilling for more than 2 hours, cover the top piece of dough with another piece of parchment paper.)
  4. When you’re ready to bake the cookies, preheat the oven to 350°F and line two or three baking sheets with parchment paper or silicone baking mats.
  5. Remove one of the dough pieces from the refrigerator. Use a 2-inch-round cookie cutter to cut out circles and place them on a prepared baking sheet. Repeat with the remaining dough, rerolling and cutting circles until all the dough is used.
  6. Bake one sheet at a time for 8 minutes, rotating the sheet halfway through baking. Cool the cookies on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
  7. To make the coating, melt the chocolate chips and oil together in a double boiler or a heatproof bowl set over a saucepan filled with about 1 inch of boiling water. Stir the mixture frequently until the chocolate melts. Stir the peppermint extract into the melted chocolate. Turn off the heat and remove the bowl from the pan.
  8. Dip each cooled cookie completely into the melted chocolate and use a fork to lift it out. Tap the fork gently on the side of the bowl to allow any excess chocolate to drip off. Place the dipped cookies on the prepared baking sheets, then refrigerate the cookies for 1 hour to help the chocolate set. Serve chilled.
  9. Store the cookies in an airtight container in the refrigerator for 2 weeks, or in the freezer for 6 months. Eat straightaway; or, if you prefer, defrost in the fridge overnight.

Reprinted with permission from Danielle Walker’s Eat What You Love by Danielle Walker, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Aubrie Pick © 2018

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