THIN MINTS (vegan & paleo!) #thinmints #girlscouts #healthycookies #vegancookies #paleorecipes

FOLLOW ME ON for IBS friendly recipes like these Girl Scout Thin Mints!

Do you know the ingredients in the OG version?

Enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), sugar, vegetable oil (palm kernel, palm and soybean oil), cocoa, caramel color, contains 2% or less of cocoa processed with alkali, invert sugar, leavening (baking soda, monocalcium phosphate), cornstarch, salt, sorbitan tristearate, soy lecithin, natural and artificial flavors, oil of peppermint

My version is:
– Vegan
– Paleo
– Grain Free
– Gluten Free
– Dairy Free
– Soy Free
– Oil Free
– Refined Sugar Free (sweetened with honey)
– Chemical Free (no synthetic or “natural” flavorings)

What you need:
– 1 cup blanched almond flour
– 1/2 cup black cacao powder (regular will work, but you won’t get the black color and the taste will be different than a true Thin Mint)
– 2 scoops of Bethany’s Pantry Cacao DSP (this is a must! – it gives texture and acts as a flour replacement to keep it on the lower card side and also gluten and grain free – linked below)
– 2 Tbsp raw honey
– 1/2 cup + 1 Tsp of hot water
– 1/2 tsp peppermint extract
– Chocolate chips to taste

Bethany’s Pantry DSP
Digestive Support Protein

Mix dry ingredients (first 3 listed) in a bowl, then add the honey. Pour the water over the honey and allow the honey to melt into the water. Then add the peppermint extract. Mix that with the dry ingredients until a dough forms. Roll out with a rolling pin between two sheets of wax or parchment paper and cut out into circles. Bake the cookies at 350 F for about 10 minutes depending on how thin your cookies are. Allow to cool (this will make them crispier) then freeze while you melt the chocolate. Coat with chocolate and refrigerate for the chocolate to firm, then enjoy! …..and of course they are always better eaten straight from the freezer!

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