Ever since I was a little kid I’ve loved the combination of chocolate and mint. Mint chocolate chip ice cream, peppermint tea and Girl Scout Thin Mint cookies – yum! Now that my kid days (and kid-like metabolism) are long gone…peppermint tea is about the only thing that makes it into my kitchen.

Truth be told, it’s hard to find a good quality mint chocolate chip ice cream. When I do, I’ll occasionally buy it for my kids as a treat. They inherited my love of mint and chocolate, too. Girl Scout cookies, on the other hand…well – they’re just not healthy. My big concern is the trans fats. While Girl Scout Thin Mints may only have .5 grams per serving, that’s still unacceptable in my book. No amount of trans fat is good for our hearts.

Thin Mints Trans Fat

                       (source: http://www.littlebrowniebakers.com/products/thin-mints/ 11/29/15)

I actually wrote a blog post about the trans fats in Girl Scout cookies a couple years ago. I wasn’t trying to come down on the Girls Scouts, rather highlight the paradox between this organization and the cookies they insist be sold year after year. The Girl Scouts, to me, is all about instilling leadership and inspiring health. How can that be truly accomplished through the sale of cookies that contain one of the most harmful ingredients in foods today? We wouldn’t want our little girls going around pawning cigarettes, would we?  Why make an exception just because the product is sweet? I could even argue that the cookies are nearly as addictive as cigarettes. I mean, who stops noshing away at just ONE Thin Mint?

I have a couple of little girls of my own, and I know plenty of troop moms, Daisies, Brownies and Girl Scouts. I love ’em all, but still hate the cookies. Alright…I’m off my soap box now, until next time.

I kid you not, I concocted a delicious – and dare say I – nearly better Thin Mint cookie recipe. Since I don’t cook or bake with gluten or refined sugar (see explanation at bottom), my cookies are free from both. These cookies are so good, you’ll want to devour them. My advice is to put them into the fridge or freezer after you make them. They’ll last a lot longer and nothing is better than enjoying one or two of these little cookies after dinner.

I said “little cookies” because I’m all about the bite-size. I found a cookie cutter that is small enough to make my version of Thin Mints slightly smaller than the commercial variety. And by “cookie cutter” I mean the top of a sterilized glass Dr. Brown’s baby bottle. Oh, the many uses of baby products. Judge me all you want, but I’ll keep telling myself I’m resourceful and creative.

Homemade Thin Mints
yields 24 bite size or 12 regular size cookies

cookie
1 c oat flour
1 c almond flour
2/3 c cocoa powder
2 tbsp arrowroot powder
1/2 c coconut oil
1/4 c honey
1/2 tsp vanilla
2 tsp peppermint extract

chocolate topping
1 1/4 c chocolate chips (I use Enjoy Life)
1 tsp peppermint extract

Preparation

  1. Preheat oven to 350 degrees.
  2. Cut four pieces of parchment paper. Cover two baking sheets, and set two aside.
  3. Combine flours and powders in a medium bowl.
  4. In a separate bowl, combine melted coconut oil, honey and extracts. Whisk thoroughly.
  5. Combine the liquid ingredients into the medium bowl. Mix well.
  6. Refrigerate dough for about an hour.
  7. Roll out dough in between the two loose pieces of parchment paper. The dough should be about 1/4 inch thick. Any thinner and the cookies will likely tear when transferring to the baking sheets.
  8. Cut out the cookies and place them on the baking sheets.
  9. Bake for 10 minutes. Be careful not to overbake.
  10. Remove the cookies from the oven and allow to cool completely (about 20 minutes).
  11. While cookies are cooling, double boil the chocolate chips. Remove from heat when about 75% of the chips are melted. Continue stirring until they all melted.
  12. Dip the cookies into the chocolate, place back on the baking sheets and allow to cool. You can speed this up this process by placing the dipped cookies into the refrigerator.

Enjoy!

**I never cook with gluten or refine (white) sugar because they’re inflammatory. I avoid inflammatory foods whenever possible. Inflammation is a trigger for many diseases and a culprit in weight gain and the inability to lose weight. If you’re concerned about your health and want to eat better, pick up my book, The Belly Burn Plan. It’s full of anti-inflammatory recipes and great workouts. You won’t regret it!

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