You know, because we consumed no less than three cakes and 48 or so cupcakes this weekend. AND because I’ve already admittedly been on a salad posting kick over here. AND because I have been dying to do this recipe since I saw it on Emily’s blog, One Lovely Life.
AND because we are trying to remain as UNPLUGGED as possible this summer (which admittedly can be hard and I am NOT saying my kids haven’t watched television, and we’re only two days into Summer break. Ha!) so I enlisted the help of my helpers. I made these Homemade Thin Mint Cookies yesterday. I’m really
sorry I did glad I did because they are AWESOME!
One of the awesome aspects of this cookie (besides the fact that they REALLY DO TASTE like Girl Scout Thin Mint Cookies) is the fact that they are gluten free, and you can make them gluten free and dairy free by using dairy free chocolate chips when you dip them.
So if you’re in need of a sweet treat this Wednesday. Or if you’re in need of a pick-me-up this weekend. Or if you’ve really overloaded your palate with Birthday Cake and are ready for a different form of deliciousness try these! However, as my wonderful friend who I taste-tested the first run of these Thin Mint Delights stated, “Oh, these cookies are dangerous!”
She is right. Watch out, friends! These are so GOOD they’re sure to help you over the hump. Happy Wednesday!
The recipe is as follows:
1 cup blanched almond flour
½ cup arrowroot powder (I used tapioca starch)
¼ cup unsweetened baking cocoa
½ tsp baking soda
¼ tsp salt
3 Tbsp pure maple syrup
3 Tbsp coconut oil, melted
½ tsp vanilla extract
¼ tsp peppermint extract
1 Cup chocolate chips
1/2 Tbsp coconut oil
My awesome baking helpers are going to show us HOW IT’S DONE!
Mix together the dry ingredients– almond flour, tapioca starch, cocoa, baking soda, and salt. Add 1 egg, the maple syrup, coconut oil, vanilla, and peppermint. Mix thoroughly.
Make the dough into 1 inch balls, and place 12-15 on a baking sheet prepared with parchment paper. After you have placed your dough balls, pat them with your palm until they are about 1/4 inch thick. They will not rise much during baking. Alternatively, you can press your dough down with a spatula.
Bake at 350 for 10-12 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack. At this point you can begin to melt the chocolate chips and coconut oil in a small sauce pan.
Let the cookies cool completely before dipping each one in your melted chocolate. I made sure to have some wax paper under my cooling racks after I dipped my cookies in chocolate. You can do the top of the cookies only, dip the entire cookie front and back in the chocolate, or dip the top and refrigerate and then pull them out of the fridge to dip the bottom of the cookie in chocolate. Whatever you decide, return them to the cooling rack once they are dipped. Refrigerate or freeze your cookies until the chocolate is set up.
ENJOY!!!!! Like this sweet little cookie monster!