Girl Scout Cookie lovers! Fret no more. I’ve paleo-ized the fan favorite Thin Mint for your guiltless snacking pleasure.
The Girl Scout cookie booths and door-to-door {flawless/brilliant/sadistic marketing} scheme may have come to a close, but if you’re like me, the cookies are still haunting you. I have sleeves of Thin Mints stashed in my freezer, boxes of Trefoils hiding in my pantry, and quite possibly a few stashes of Samoas hidden in the house for a rainy day. The problem is, I can’t say no!
I was a Girl Scout allllll the way to the end. I got my Gold Award {equivalent to an Eagle Scout for you newbs} and stayed on as an advisor through college. I love the organization and experienced it a little differently than its reputation sometimes grants. I opted for the rugged, camping, stargazing, bugs everywhere, cooking with fire, horseback riding, cookies galore, hold the glitter & macaroni art, service opportunities out the wazoo, public speaking Girl Scout experience. It was an empowering experience and one that I reflect on as foundational for who I am today.
As such, when I see a Girl Scout selling cookies, I MUST buy a box. I must. There’s no way around it. Ringing my doorbell (when I’m home) or setting up a booth at my grocery store is a guaranteed sale. My purchase, however, always comes with a pep talk revolving around their Gold Award plans, college plans, and professional dreams.
The poor Girl Scouts selling cookies have to put up with this person. Yep, that’s me …sporting mah minty pants! Thank goodness for colored denim and for mint fashion sticking it out in 2013. I hope the neon trend hangs on too. I don’t know if I’m ready for the 60’s fashion revival.
Anyways, I’ve been dreaming of the day that I feel confident enough in my paleo baking skills to try out a healthier version. Thanks to everyone who voted last week on my “Thin Mints” vs. “Trefoils” paleo remake contest on Facebook and Instagram!
Although the Thin Mints won by a landslide, I promise to perfect and share my Trefoil recipe. After all, Trefoils are my Dad’s favorite and tomorrow happens to be his birthday …a perfect excuse for a trial batch!
If you’re not familiar with the Girl Scout Thin Mint, I’ll (first wipe the shock off my face and then) explain…
Thin Mints are a glorious mint-flavored chocolate cookie coated in a thin, minty, velvety chocolate frosting. They’re really refreshing, addicting, and are especially tasty when frozen.
My paleo version hits the spot. I recommend you keep them in the refrigerator so that the chocolate coating stays firm.
Enjoy!
To start off, preheat your oven to 350 F. Then, combine all dry ingredients together in a large bowl. I used Ghirardelli’s 100% Natural Unsweetened Cocoa powder for the batter. In a separate bowl, melt the coconut oil into the honey (so that it has a more liquid consistency), whisk in the egg and the mint extract.
Pour the wet ingredients into the dry. Stir until its texture is even.
Using a melon scooper or spoon (of about 1 Tbl) scoop and place the cookie dough balls on either parchment paper or a Sil-Pad lined baking sheet.
To flatten the cookies into their “thin” size, cut a square of parchment paper to place on top of each dough ball. Using the bottom of a glass or bowl, press down to flatten the cookies.
Bake at 350 F for 13 minutes. Note: I recommend you check the cookies at about minute 11 to ensure they don’t burn … different ovens heat differently. The cookies will be soft when you take them out. Let them rest for at least 15 minutes to harden and cool before you frost them.
While the cookies are resting, begin the frosting with a double boiler. In a small/medium-sized saucepan, heat about 1” of water to a light boil. Place a glass bowl on top of the pot and fill with the dark chocolate chips. Stir constantly until they’re completely melted.
Add in the coconut milk and mint extract. Keep stirring until it’s nice and creamy.
Remove from the heat and place the cookies individually in the frosting. Using a couple forks, flip and drain the cookies over the frosting bowl.
You can either place the cookies over wire-cooling racks so that they may further drain or on parchment paper. In the example here, I used the wire racks. With this method, the cookies stuck somewhat to the racks. Next time I make these, I’m going to use parchment paper.
Place the freshly frosted cookies in the refrigerator. Let them cool/set for at least 1 hour.
Enjoy and store in the fridge!
Paleo Thin Mint Cookies
Ingredients
Cookies:
- 3 cups Sifted Fine Almond Meal like Bob’s Red Mill
- 4 tablespoons 100% Natural Unsweetened Cocoa I prefer Ghirardelli
- 1/8 teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- 1/3 cup Honey
- 2 tablespoons Liquid Coconut Oil
- ½ teaspoon Mint Extract
- 1 Egg
Frosting:
- 2 cups Dark Chocolate Chips
- 1 cup Full-Fat Coconut Milk
- ½ teaspoon Mint Extract
Instructions
Cookies:
- Preheat oven to 350 F.
- Combine all dry ingredients together in a large bowl.
- In a separate bowl, melt the coconut oil into the honey (so that it has a more liquid consistency), then whisk in the egg and the mint extract.
- Pour the wet ingredients into the dry and stir until its texture is even.
- Using a melon scooper or spoon (of about 1 Tbl) scoop and place the cookie dough balls on either parchment paper or a Sil-Pad lined baking sheet.
- To flatten the cookies into their “thin” size, cut a square of parchment paper to place on top of each dough ball. Using the bottom of a glass or bowl, press down to flatten the cookies.
- Bake at 350 F for 13 minutes.
- Note: I recommend you check the cookies at about minute 11 to ensure they don’t burn … different ovens heat differently.
- The cookies will be soft when you take them out. Let them rest for at least 15 minutes to harden and cool before you frost them.
Frosting:
- While the cookies are resting, begin the frosting with a double boiler. In a small/medium-sized saucepan, heat about 1” of water to a light boil. Place a glass bowl on top of the pot and fill with the dark chocolate chips.
- Stir constantly until they’re completely melted.
- Add in the coconut milk and mint extract then stir.
- Remove from the heat and place the cookies individually in the frosting.
- Using a couple forks, flip and drain the cookies over the frosting bowl.
- You can either place the cookies over wire-cooling racks so that they may further drain or on parchment paper.
- Note: In the example here, I used the wire racks. With this method, the cookies stuck somewhat to the racks. Next time I make these, I’m going to use parchment paper.
- Place the freshly frosted cookies in the refrigerator. Let them cool/set for at least 1 hour.
- Store in the fridge and enjoy!
Nutrition
Hi,
I came across this recipe and I would love to try it. Do you know of any good egg substitute for this recipe by any chance (please say yes)? I just started following you, and look forward to checking out your website some more!!
Thank you!
Hi Erin! We haven’t tested it but flax eggs may be a good substitute! http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/
Can’t wait for the other flavors you have planned.
These are amazing! I could just eat the cookies pre-icing (and I may have). Thank you for the recipe.
Haha thanks Ashley! So glad you liked them!
Oh my, this is an amazing recipe so thank you for letting us lazy bloggers repost!!
You are welcome Wendy! Hope you enjoy them!
Do you have the nutrition facts?
Hi Meghan, we don’t have the nutrition facts for our recipes, but feel free to enter the ingredients into an online recipe nutrition calculator to get the breakdown. My Fitness Pal is my favorite.