Girl Scout Cookies - Thin Mints
Ingredients
- 1 cup + 1 tbsp blanched almond flour
- 1 tbsp tapioca
- 1/3 cup good quality cocoa powder
- 1/4 cup + 1 tbsp grass-fed butter or favorite vegan butter spread (*See tip below)
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- Dash himalayan sea salt
- 2 tbsp pure maple syrup or raw honey (3 tbsp if you like a little extra sweet)
- 1/2 cup dark chocolate
- 1/4 tsp peppermint extract
Directions
- Preheat oven to 350
- In a bowl combine dry ingredients followed by wet ingredients; roll into a ball, wrap in parchment paper and let chill in the refrigerator for 30-45 minutes
- Remove dough and place onto a piece of parchment paper- sprinkle with additional tapioca
- Place a second sheet of parchment paper over it
- Using a rolling pin, roll out dough to approximately 1/4 inch
- Use a cookie cutter to cut out cookies and gently lift cookies with a spatula to place them onto a lined baking sheet (if dough is very soft, place back into the freezer for an additional 10 minutes)
- Bake for 15 minutes or until crisp
- Remove and let cool completely, cookies will be crunchy
- Once cooled melt chocolate and add in extract
- Dip cookies and let set in fridge
Notes
- As tradition goes, store thin mints in the freezer!
