Paleo Girl Scout Cookies: Thin Mints
These delectable mint chocolate cookies combine the rich flavors of dark chocolate and peppermint with a tender, almond-based cookie base. A perfect treat for any occasion, these cookies are sure to impress with their irresistible taste and elegant presentation. Follow these simple steps to create a batch of these delightful cookies that will have everyone coming back for more.
— Constant Cookbook
Ingredients
- 1 cup blanched almond flour
- 1 teaspoon coconut flour
- 2 tablespoons cacao powder
- ⅛ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 2 tablespoons vegan shortening
- ¼ cup honey
- 1 teaspoon peppermint extract
- 6 ounces dark chocolate chunks
- ½ teaspoon peppermint extract
Instructions
- In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt
- Pulse in shortening, honey, and peppermint extract until dough forms
- Roll out dough between 2 pieces of parchment paper to ⅛-inch thick
- Freeze dough for 15 minutes
- Using a 2 inch cookie cutter, cut out dough
- Transfer circles to parchment paper lined baking sheet
- Bake at 350°F for 4-5 minutes
- Cool completely on baking sheets, then freeze 1 hour
- Melt chocolate and peppermint in a small saucepan over very low heat
- Use a dipping tool to lower cookies into chocolate, then place on parchment lined plate
- Freeze 1 hour
- Serve
Yield
Makes 20 Thin Mints
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