Girl Scout Copycat Thin Mint Cookies
These Copycat Girl Scout Thin Mint Cookies are the perfect treat to indulge in. These thin mints are a much cleaner version than the original without compromising the minty chocolaty deliciousness that they are. All while being gluten-free, dairy-free, refined-sugar free and no-additives. Plus they're fun to make and great to bake with the kiddos.
Ingredients
For Cookies:
- 1 cup blanched almond flour
- 1 cup tapioca flour
- 1/3 cup cacao powder
- 1/3 cup refined coconut sugar
- 1/4 tsp peppermint extract
- 1 tsp baking powder
- pinch salt
- 2 eggs
- 1/4 cup coconut oil
For Chocolate Coating:
- 2/3 cup dark chocolate chips
- 2 tbsp coconut oil
- 1/4 cup peppermint extract
Instructions
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Preheat oven at 350 degrees F.
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In a food processor combine all of the ingredients for cookies. Blend until dough starts to form into a ball. Use hands to scoop out and form a disk.
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Line parchment paper on kitchen counter or any flat surface and place dough on top. Cover with another piece of parchment paper right over. Using a roller, roll your dough until it is about 8-9 inches in length.
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Line a large baking sheet pan with parchment paper. Use cookie cutter and start cutting dough into cookies. Line cookies over lined baking sheet pan.
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Roll dough into a disk again and roll out in between two pieces of parchment paper again. Start cutting cookies again and line on baking sheet pan. Continue this process until all dough has been cut out into cookies.
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Place cookies in preheated oven and bake for 12 minutes.
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While cookies bake, in a small sauce pan melt coconut oil on low heat. Add in chocolate chips and peppermint extract. Stir until chocolate is completely melted.
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Once cookies come out of the oven, allow them to cool down for a few minutes. Use a fork to dip in melted chocolate. Dip both sides and make sure they're well coated with chocolate. Place coated cookies over a cooling rack.
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Once all cookies are coated, place in fridge to allow chocolate to harden for about 15 minutes.
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Remove cookies from the fridge and enjoy! Place any leftover cookies in a zip bag or container and keep refrigerated for up to 5-7 days.
Recipe Notes
Tips and Substitutions:
- Line baking sheep pan with parchment paper- This will prevent cookies from sticking to the pan and will make clean up easier.
- Stir chocolate continuously as it melts- This will prevent chocolate from sticking to the bottom of the pan and burning.
- Place cooling rack over a baking sheet pan lined with parchment paper- The excess chocolate will drip onto the parchment paper making much less of a mess and clean up much easier.
- Substitute for cacao powder- Use coco powder.
- Substitute for coconut sugar- Use maple sugar.