Dangerously Delicious Thin Mint Cookies {Grain-free, honey-sweetened, no-bake}

Every once in a while I make up a recipe I’m proud of. This would be one of them.

I was trying to follow a recipe for some raw peppermint and chocolate sandwich cookies, but I didn’t have exactly the right ingredients on hand, so the peppermint cream wasn’t working out. But it still promised a lot of potential, so I basically threw in the ingredients for the chocolate cookie part, took some creative liberties, and whipped it all into something that ended up tasting a lot like Girl Scout Thin Mint cookies (at least, they do to someone who no longer eats grain or white sugar and hasn’t had a real Girl Scout cookie in years…)

These are good.

And easy! They are so easy and so good that I couldn’t stop making them for two whole weeks. If you used raw cocoa you could make them totally raw (I prefer my cocoa processed, personally). You could even measure slightly wrong, and they’d still come out fine, so don’t worry about being exact…you can totally eye-ball this one. I use a dehydrator to assist in drying out the cookies, but you can get around this, too.

gaps paleo raw thin mint cookies

Dangerously Delicious Thin Mint Cookies

1/2 cup almond flour

1/2 cup coconut flour

1/3 cup cocoa powder

1/4 cup unsweetened shredded coconut (I use Bob’s Red Mill)

1/4 teaspoon unrefined sea salt

1/4 cup minus 2-3 tablespoons gently melted virgin coconut oil

1 teaspoon vanilla extract

10 drops peppermint essential oil*

1/3 cup thick raw honey**

In a medium bowl, mix dry ingredients together. Add vanilla extract and peppermint oil to the melted coconut oil and stir. Add this mixture to the dry mixture along with the honey. Mix together until a dough forms that has even moisture. Dough will be oily.

Roll dough into balls that when pressed will be the size of a half dollar and a quarter inch thick. Place these discs onto dehydrator sheet (I use the sheet that is meant for making fruit rolls). Dehydrate for one hour at 105 degrees, turn cookies over, and dehydrate for another hour.

Place cookies on a plate or gently stack in a mason jar. Chill in fridge for 20 minutes or so. Enjoy!


*Instead of peppermint essential oil, use equivalent strength of peppermint extract (I don’t know how much that is, you may have to experiment).

**If you don’t have thick honey (crystallized honey or honey that doesn’t really “pour”), you can use a thinner honey, but it may be harder to shape the cookies and it might take longer to dehydrate.

If you don’t want to use a dehydrator, reduce the amount of oil by a few tablespoons. The dough should be moist but not really oily. Form into cookies and chill. (They don’t turn out as nice this way–they are less attractive and the texture is a bit different–but they still taste good.) Or, keep the recipe the same and leave the cookies out on a plate until they dry out sufficiently.

I recommend refrigeration to set the cookies if you are eager to eat them, but you could leave them in a cool kitchen for several hours and they will set. The cookies stay set at room temperature, but I like them better out of the fridge, just like with real Thin Mint cookies. 🙂


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