Alisa of Go Dairy Free.
Alisa of Alisa Cooks.
It is all her fault. She is the reason why you are not getting a review of her book in this post. It is her fault that you will have to wait to get a review of her book from me. She had to go and post her recipe of Girl Scout Thin Mint Cookies.
Now, her recipe isn’t gluten-free, but I get her new blog posts emailed to me, and when I saw that title…
Ugh! I loved those cookies. I used to eat an entire box in one sitting. Yeah, I would feel guilty for the rest of the night, swearing I would never do it again. But… it would happen again.
Part of me was pretty grateful when I realized that I couldn’t eat those darn Thin Mints anymore. So, you would think I would be happy that Alisa’s weren’t gluten-free. You know, look at the pretty picture and move on.
But then, she HAD to include notes. Those darn notes. You know the ones…”If you want to make this gluten-free, you could try this or this or this…”
And normally, I love those notes. But, when you include notes like that for a recipe that will just pack more pounds onto my butt… (Oh, who am I kidding? I have no butt. If I could get a J.Lo butt by eating thin mints, the world would be a magical place.)
OK. OK. I’m getting off topic. Yeah, like I NEVER do that.
Anyhoo, where was I? Oh yeah, NOTES!
Alisa gave a bunch of notes for how to make it gluten-free, healthier, etc. The gauntlet was thrown, and I picked it up. You know, I did.
I spent the end of the week and weekend coming up with a…
Gluten-Free, Grain-Free, Dairy-Free, Healthier, Great Tasting, Thin Mint Cookie.
They were even almost refined sugar-free, but I got lazy on the chocolate coating. If you feel inclined, you can try to make the coating refined sugar-free by using unsweetened chocolate and agave nectar or coconut sugar. I think I am going to work on this a little more and will probably do that. But, I’m not sure exactly when that will happen, and I know people are wanting this recipe asap with all those pesky little girl scouts out there hounding everyone to buy their cookies.
I mean, they are everywhere. Every time you go to the grocery store, there they are. We all know at least one mom of one. You get the call or facebook message or email… “It’s Girl Scout cookie time. How many boxes of cookies do you want? I know you can’t eat them, but buy them for you friends. Stare at them when they get delivered and cry because you can’t taste all of their delicious goodness. Sucks-to-be-you.”
(Whoops! There I go, again. But it’s ok because I was a Blue Bird/Campfire Girl. Big Rivalry. Are they even around anymore?)
But, no more. Now, you can enjoy along with the rest of the population.
So, without further ado, here is the recipe. I include a lot of notes (yes, pesky notes) for those who don’t care if it’s healthy and for those that want to tweak it to their taste. But, it is pretty easy to make. (Don’t let the long list of directions fool you.) Too easy, if you know what I mean.
Gluten-Free, Dairy-Free Thin Mints
(inspired by Dairy-Free, Thin Mint Girl Scout Cookies by Alisa Cooks)
- ¾ cup Almond Flour (packed)
- ½ cup Coconut Flour
- ¼ cup Cocoa Powder
- ¼ tsp Salt
- ¼ cup Coconut Oil
- 1 cup Coconut Sugar
- 1 ½ tbsp Almond Milk
- 1 Egg
- 1 tsp Peppermint Extract
- 2 cups Chocolate Chips
- 2 tbsp Coconut Oil
- 1 tsp Peppermint Extract
- In a medium bowl, mix the almond flour, coconut flour, cocoa powder, and salt. Set aside.
- In a large bowl (or stand mixer), mix together coconut oil and coconut sugar. It will be clumpy, but mix as well as possible.
- While mixing, slowly add the almond milk.
- Add the egg.
- Add the peppermint extract.
- After it is all well mixed, slowly add the flour mixture.
- It should be easy to gather into a ball and not sticky when done.
- Place ball of dough onto an easy-to-work-with surface, like a sil-pat.
- Roll out into a log. (If it reminds you of something you don’t want to be reminded of, like it did me, you are doing it right. Sorry.)
- Flatten the ends, and wrap the log in plastic wrap.
- Stick it into the freezer for at least an hour.
- Take out the log and cut slices about ¼ inch thick.
- Place them on parchment paper on your cookie sheet (s).
- Heat your oven to 350 degrees F. This will give the cookies a few minutes to thaw before you bake them.
- Bake for 12 minutes. Test with your finger to see if the top of a cookie has a little give to it. If it gives too much, bake for another minute. You just want a little bit of give.
- Let the cookies cool for at least ½ hour before coating with chocolate.
- Melt chocolate chips and coconut oil. I used Alisa’s method of microwaving for 1 minute. Then, adding ten seconds each shot until I could stir it up. You could also use a double boiler as she also recommend.
- Stir in the peppermint extract.
- Place a few cookies in the coating mixture.
- Coat well.
- Remove from coating with two forks (Alisa’s method, again) and place on parchment paper.
- Place in the refrigerator to harden the coating; about 20 minutes.
- Store in the refrigerator.
- If you don’t want to use coconut sugar or have a hard time finding it and don’t mind using regular sugar instead, just use one cup of regular sugar in place of the coconut sugar.
- Coconut sugar has a stronger taste than regular sugar, so I added more peppermint extract. If you use regular sugar instead, you may want to tone down the peppermint extract. (I also really like peppermint.)
- The white flecks on the cookies before they are cooked are coconut oil bits. It didn’t affect the taste at all and disappeared after baking.
- If wanting a vegan recipe, please refer to Alisa’s Dairy-Free Girl Scout Thin Mint Cookie recipe for the egg replacer that she used.
- When gathering the batter into a ball, mine was stuck to the sides, but it came off easily with the spoon. Then it gathered into the ball well.
- If you are more impatient, instead of making a log of the dough and freezing it, you can roll it out with a rolling pin. (Seems more like mashing than rolling to me, but… eh.) Please refer to Alisa’s Dairy-Free Girl Scout Thin Mint Cookie recipe for the method. I didn’t attempt rolling with a pin because I suck at using a rolling pin. So I came up with the log and freeze method instead.
- The log and freeze method is also advantageous if you don’t want to make all of the cookies at once. You can cut the dough in half, and freeze the other half for later.
- Even though this makes 36 cookies, they don’t spread, so I was able to fit all of them on my large cookie sheet to bake.
- I store the cookies in the refrigerator because when I brought them out, the coating got soft and a tad melty. I didn’t like that.
- I had some left over coating, and you cannot waste chocolate. I believe it is actually a felony. I just put a piece of parchment paper onto a plate and poured the rest of the coating on it. Stuck it in the fridge and have been munching on it. Yum! Peppermint chocolate!
Sorry that it’s a lot of notes, but I didn’t want to forget anything that might be important.
I will be posting the answers to my 4 lies and one truth tomorrow. Have you guessed, yet? Head over and guess which one is the truth among the big, fat lies.
Until later, here’s to…Living better, easily!™
PS – If you like this post and want to receive notices whenever a new recipe/review/rambling, etc. goes up, sign up for email updates in the upper right-hand corner of this page.
PPS – I am linking this post to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten Free.
PPPS – I am also linking this to Real Food Weekly at The W.H.O.L.E. Gang by the lovely Diane.
PPPPS – One more link-up. Gluten-Free Wednesdays at The Gluten-Free Homemaker. Linda always has a great link-up as well as her own fabulous recipes.