Paleo Thin Mints
If you are sad because you cannot enjoy Thin Mint Girl Scout Cookies due to their wheat and hydrogenated oils, be sad no longer! You will love these gluten- and grain-free Paleo Thin Mints made with Honey Melt® Organic spread. This recipe is inspired by a recipe found in Tammy Credicott’s cookbook, Paleo Indulgences.
- 1 cup blanched almond flour
- 1 teaspoon coconut flour
- 2 tablespoons cacao powder
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
- 2 tablespoons Honey Melt
- ¼ cup honey
- 1 teaspoon peppermint extract
- 6 ounces dark chocolate chunks
- ½ teaspoon peppermint extract
Preheat oven to 350°.
In a food processor , combine almond flour, coconut flour, cacao powder, baking soda and salt.
Pulse in Honey Melt, honey and peppermint extract until dough forms.
Roll out dough between 2 pieces of parchment paper to ⅛ inch thick.
Freeze dough for 30 minutes.
Using a 2-inch round cookie cutter , cut out dough.
Transfer circles to a parchment lined baking sheet.
Bake for 4-6 minutes.
Cool completely on baking sheets.
Freeze cookies for 1 hour.
Melt chocolate and peppermint extract in a small saucepan over very low heat.
Dip each cookie in chocolate, then place on a parchment-lined plate.
Freeze for 1 hour before serving.
Makes 20 cookies.