Wednesday, November 27, 2013

Paleo Thin Mint Cookies!

Everyone loves Girls Scout Cookies. They are hard to find and in high demand ;) They are also expensive, and not super good for you. But the flavor and taste are to die for. That's why everyone loves them! Well here is a Paleo approved (shocker I know) version of the classic Thin Mint Cookies. Let me tell, they taste extremely similar to the originals, but they are cheaper, healthier, and you can have them whenever you want! The recipe also makes a ton so you can take half and put them in the freezer for later! Sounds like a good deal right? Also since tomorrow is Thanksgiving, I just wanted to take a second and thank all of you readers who take the time to look at my blog and my photos and support my passion  ;) It means a lot to me. Hope you enjoy trying out my recipes! Have a wonderful Thanksgiving.

Paleo Thin Mint Cookies:

Dry Ingredients:
1/2 cup coconut flour (sifted)
1 1/4 cups almond flour
1/4 cup unsweetened cocoa powder
2 TBS arrowroot starch
1/4 tsp sea salt

Wet Ingredients:
1 egg
1/2 cup 100% pure maple syrup
1/2 TSP pure peppermint extract
1/4 cup coconut oil (melted)

1/4 cup chopped dark chocolate
2 oz unsweetened dark chocolate
1/2 TSP pure peppermint extract


  1. Place dry ingredients in a medium bowl and whisk to combine.
  2. Add wet ingredients, except coconut oil, and mix with a hand mixer 
  3. With mixer on low, slowly add the coconut oil until well mixed.
  4. Place the dough on a large sheet of plastic wrap. Using the plastic wrap as a guide, shape the dough into a 1 3/4 inch diameter log. Wrap tightly and freeze until firm (about 2 hours)
  5. Preheat the oven to 350 degrees F
  6. Remove dough from freezer and slice into 1/4 inch thick rounds
  7. Place rounds on 2 parchment-lined baking sheets. Bake 14-16 minutes or until middle is firm to the touch.
  8. Remove cookies from oven and place on a wire rack to cool completely.
  9. Meanwhile, melt the coating ingredients over a double boiler until mixture is all the way smooth
  10. Using 2 forks, dip each cookie into the coating and cover all the way.
  11. Return cookies to the parchment lined baking sheets. Refrigerate until chocolate sets ( about 30 minutes)
  12. Enjoy!

Recipe adapted from: Paleo Indulgences


  1. Loved them great combo chocolate with mint yummmm and loved the first picture :)

  2. Neat article. awesome content I look forward to reading your other posts.

    my weblog; gluten free recipes

  3. Could you make it w/out the Arrowroot starch?