I spent all day yesterday looking at the Girl Scout cookies sitting in front of my cubicle. They were just sitting there waiting to be eaten. I told them ‘no’ about a dozen times. I even ate a mini Snickers so that I wouldn’t eat the cookie (shame). I was strong in my resolve, but I wanted that damn cookie!
I spent the afternoon devising a plan to make said cookies at home (you may have noticed by now that I think I can make any dessert with almond flour and maple syrup) and was ready to tackle the project with a glass of wine in hand after dinner. And then – magically – it happened. I turned on my computer to discover that Elana (of Elana’s Pantry) did it for me! Paleo Thin Mints!!!
I made them immediately.
Because I have a tendency to do whatever I want when I bake, I modified the recipe slightly. It would now be considered more of a Primal Thin Mint. Here’s what I did:
3 Tbsp butter (salted)
1/8 cup honey + 1/8 cup maple syrup
1 tsp peppermint extract
1 cup almond flour
1 tsp coconut flour
2 Tbsp + 1 tsp cocoa powder
1/4 tsp baking soda
pinch sea salt
1.75 oz 85% chocolate bar
1/8 cup chocolate chips
~1 tsp peppermint extract
In stand mixer, add half-melted butter (my substitution for vegan shortening) and mix on medium speed until creamy with small peaks. Grab honey jar and attempt to pour/scrape honey into measuring cup, getting honey everywhere. Look at hands covered in honey and decide to rub all over face because honey is an excellent facial cleanser. After honey has been applied, wash hands and realize there is not enough honey for the cookies. Grab the maple syrup and top off measuring cup. Blend sugars in with butter until well combined. Add peppermint extract. Sample.
In separate bowl combine almond flour, coconut flour, baking soda and cocoa powder – add extra cocoa because it needs more chocolate. Add tiny bit of salt because butter was salted. Whisk dry ingredients for one minute. Evaluate chocolate content – decide it will do.
Slowly incorporate dry ingredients with wet, 1/4 mixture at a time until combined. Drop dough onto plastic-wrapped cutting board (you should use parchment), top with more plastic wrap and roll out to 1/4 in thin. Freeze for 10 minutes. Cut out into circles with small tupperware container (who has a two-inch cookie cutter?) and place on non-stick baking sheet. Cook for 5 minutes (or maybe 6, but 4 wasn’t enough). Cool and Freeze 1 hr.
Microwave amazing chocolate bar at 30 sec intervals until melted, add chocolate chips and heat a little more. Add peppermint and stir until all melty and minty! Dip cookies in chocolate until sufficiently covered. Eat several while dipping – quality control. Freeze what’s left.