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5 from 1 vote

Paleo Thin Mint Cookies

Girl Scout Cookie lovers! Fret no more. I’ve paleo-ized the fan favorite Thin Mint for your guiltless snacking pleasure.
Prep Time1 hour 35 minutes
Cook Time20 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Author: Cassy

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

Calories: 138kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 89mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg