You read that right! If you’re gluten free like me, and absolutely love Thin Mints, like me…then this recipe was posted for you ;). Since it is “Girl Scout season” it only seems right to bake a batch of these beauties, and also support your favorite little scout. Ella and I experimented last February after craving some Thin Mints in the midst of a frigid winter spell to spend our snow day making these. Not to toot our own horn, but I think Ella and I earned a badge for these tasty little numbers. Definitely not your average award winning Girl Scout cookie, but they definitely will leave you wanting more. Besides, they are super easy to make, only require a handful or so of ingredients and are munchkin friendly (unless you don’t want to share licking the bowl at the end).
Revamped Gluten Free Thin Mints
- February 16, 2021
- 30 min
- Print this
Ingredients
- 1 cup almond flour
- 2 tbsp cocoa powder (we love Navitas Organics)
- 2 tbsp pure maple syrup
- Pinch of sea salt
- 2 tbsp coconut oil, melted
- 1 tsp mint extract
- Handful of fresh strawberries (optional)
- 1/4 cup raw pistachios (optional)
- Sea salt flakes to taste
Directions
- Step 1
- – Preheat oven to 350 degrees.
- Step 2
- - In a medium mixing bowl, add almond flour, cocoa powder and sea salt.
- Step 3
- - Drizzle in maple syrup + 1/2 tsp of mint extract and fold ingredients together.
- Step 4
- - Sprinkle in sea salt and fold well.
- Step 5
- - Set the bowl inside the fridge for about 10 minutes.
- Step 6
- - While the batter cools and sets, combine 1 cup dark chocolate chips with a spoonful of coconut oil (~2 tsp) in a glass bowl.
- Step 7
- - Melt in the microwave in 20 second increments. Continue this until the chocolate is fully melted.
- Step 8
- - Add the remaining 1/2 tsp of mint extract to the melted chocolate and stir together.
- Step 9
- - Take chilled batter out of the fridge and using a spoon or ice cream scoop, measure out out 1 tbsp balls.
- Step 10
- - Once all the batter is measured out, lightly press down on each chocolate ball and freeze for about 5 minutes. This will allow the chocolate to “grip” to the cookie instead of sliding off.
- Step 11
- - After the 5 minutes, take cookies out and carefully balance on a fork so that they can be easily dunked through the melted minty chocolate. Scrap off the extra on the side of the glass bowl.
- Step 12
- - Gently place your coated cookie on a on a wired cooling sheet.
- Step 13
- - Once all the cookies are coated, set them sit for a couple minutes. (start the slicing the strawberries).
- Step 14
- - Next, crush your pistachios, if using.
- Step 15
- - It’s now time to decorate your cookies: Place a strawberry slice or two on a few cookies. Sprinkle some crushed pistachios on half! Never forget the flakey sea salt flakes for extra delicious-ness!
- Step 16
- - Set cookies back in the fridge or freezer for 5 minutes or so, or enjoy immediately!! (maybe even set your cookies outside, because we all know that’s the biggest freezer around in Michigan in February).
- Step 17
- * You can probably see that Ella didn’t waste any time and snagged one right away. Good girl
- Step 18
- ).
