Girl Scout Cookie season is a few months away yet but you can satisfy any mid-winter cravings for their famous Thin Mint cookies. The best part? These cookies are grain-free, low in sugar, high in protein and delicious. Spot-on recreation. I’d even dare to say these cookies are healthy. Add these to your holiday repertoire and snack on a little less guilt this Christmas. Double or even triple the recipe and roll the dough into logs, freeze and bake up a fresh batch whenever you get the hankering.
These cookies are delicious, but you haven’t tasted anything until you freeze them for a couple of hours after baking. Freezing seems to accentuate the mint and makes its cool, refreshing flavor stand out against the crispy chocolate cookie. But then, if you’re a fan of Girl Scout Thin Mints you probably already knew that.
Though this is a flourless recipe I found that it could have benefited from a little bit of flour. The dough was very sticky and hard to work with. I’m trying to cut down on grains so I added a little almond flour to my second batch. It didn’t change the flavor or the texture at all but did make working with the dough a bit easier. You could, obviously, use any kind of flour you like, but I recommend a gluten-free flour.
For the cookies:
• 1 cup almond butter
• 2 eggs
• ¾ cup sugar (coconut sugar is great in this recipe!)
• 1 tsp baking soda
• ½ cup cocoa powder
• 1 tsp vanilla extract
• 3 or 4 T almond flour (optional)
For the glaze:
• 1 ½ cups chocolate chips
• 4 T milk of choice (I used half-and-half)
• 1 tsp peppermint extract
In a large bowl blend all of the ingredients (minus the almond flour if using) until well blended. If you are using a flour add it 1 tablespoon at a time until the dough is a little less sticky but still moist.
Plop the ball of dough into the freezer for an hour or two—the colder it is the easier it will be to work with.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Take the dough out of the freezer and, using your fingers, break off small balls of dough and place on the parchment paper.
Bake for 10 minutes. Don’t worry about flattening out the cookies, they will flatten out on their own.
Meanwhile, fill a small saucepan halfway with water. Place a glass or stainless steel bowl over the saucepan and heat the water to simmering. Add the chocolate chips, milk and peppermint extract and whisk with a fork until smooth and glossy. You may need to add more milk to achieve the right consistency.
After the cookies have baked spoon the peppermint glaze on top of the cookies and cool.
Sit down with a cold glass of milk and enjoy! Santa probably won’t be getting any of these cookies this year.
Recipe adapted from: Primal Cravings by Brandon and Megan Keatley, published by Primal Nutrition Inc, 2013.
Darla Antoine is an enrolled member of the Okanagan Indian Band in British Columbia and grew up in Eastern Washington State. For three years, she worked as a newspaper reporter in the Midwest, reporting on issues relevant to the Native and Hispanic communities, and most recently served as a producer for Native America Calling. In 2011, she moved to Costa Rica, where she currently lives with her husband and their infant son. She lives on an organic and sustainable farm in the “cloud forest”—the highlands of Costa Rica, 9,000 feet above sea level. Due to the high elevation, the conditions for farming and gardening are similar to that of the Pacific Northwest—cold and rainy for most of the year with a short growing season. Antoine has an herb garden, green house, a bee hive, cows, a goat, and two trout ponds stocked with hundreds of rainbow trout.