Whenever it comes to the season of Girl Scout (or Girl Guide) cookies, I always get super jealous because I remember how good they were. My favorite was the thin mints - hello amazingness in a cookie. As a gluten bigot I don't get to enjoy the real thing so I was really excited when I found a gluten free/paleo version here. I decided to make my them with my own twist of course.
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The cookie dough will look
like this before rolling. |
For the actual cookie, I used:
- 1 cup almond flour/meal
- 1 tbsp coconut flour
- 2 tbsp carob powder
- A few cranks of my Himalayan Pink Sea Salt grinder.
- ¼ tsp baking soda
- ¼ cup honey
- 1 tsp peppermint extract
I put that into a bowl and mixed it together really well with my hand mixer. Then, in lieu of parchment paper, I rolled it out between to sheets of wax paper and put in the freezer for 15 minutes, I would suggest slightly longer as mine started dethawing which I cut them and were a bit stick to work with towards the end. The original calls to cut them wiht a 2" cookie cutter. I didn't have a small one (my smallest is 2 3/4" which seemed a bit big) so I decided to cut diamond-ish shapes using my pizza cutter. Squares would have been fine, I just for some reason thought diamond shapes would look nicer. I didn't so a bang up job on the diamond shape but assume they will taste just as good in any form.
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| Before chocolate |
Back to out method though - Bake at 350 for 4 minutes. Let the cookies sit on the cookie sheet until all is completely cooled. Then pop in the freezer for at least an hour. After that they're easy to coat in chocolate and to get off the cookie sheet. I took all mine off and lined the cookie sheet with wax paper. I coated them in melted milk chocolate (use dark chocolate to make vegan) with a dash of peppermint extract. Then back in the freezer they go. Once the chocolate has hardened store in a container or freezer bag, but keep in freezer. The more frozen they are the crunchier and more delicious they are.
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| After chocolate |
I put that into a bowl and mixed it together really well with my hand mixer. Then, in lieu of parchment paper, I rolled it out between to sheets of wax paper and put in the freezer for 15 minutes, I would suggest slightly longer as mine started dethawing which I cut them and were a bit stick to work with towards the end. The original calls to cut them wiht a 2" cookie cutter. I didn't have a small one (my smallest is 2 3/4" which seemed a bit big) so I decided to cut diamond-ish shapes using my pizza cutter. Squares would have been fine, I just for some reason thought diamond shapes would look nicer. I didn't so a bang up job on the diamond shape but assume they will taste just as good in any form. 
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