Mom/Daughter Galentine’s Part 2: Healthy Girl Scout Thin Mints 🌿
Cookie Ingredients:
1 cup unblanched almond flour
2 tablespoons cacao powder (I love Navitas, as you might know!)
3 tablespoons local honey or maple syrup
2 tablespoons melted cold-pressed coconut oil, cooled
1/4 teaspoon Himalayan sea salt
1/2 teaspoon peppermint extract
Coating Ingredients:
1 cup melted chocolate chips
2 teaspoons melted coconut oil, slightly warm
1/2 teaspoon peppermint extract
Topping Options:
Cacao nibs
Sea Salt
Crushed almonds
Recipe:
Combine the almond flour and cocoa powder, mixing well. From there, add in the maple syrup, melted coconut oil, sea salt and peppermint extract in a medium bowl until dough forms (best if you use your hands!). Form and combine until it’s not crumbly. Then place dough in the fridge wrapped in saran wrap for about 20 minutes.
While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.
After 20 minutes, place the chilled dough on a piece of parchment paper. Then cover it with a second piece of parchment. Flatten it out your hands and then use a rolling pin to roll out the dough into a circle to where the dough is about 1/4 of an inch thick. Once the dough is flat a small circular cookie cutter (we used a shot glass!) to cut out circular cookies and place each on your prepared baking sheet. You can take the edges and from another ball, flatten it out, and get more cookies to ensure you use all of the dough.
From here, place the cut dough in the pre-heated oven and bake for 10- 14 minutes. Remove from the oven and let cool completely.
While the cookies are cooling, melt the chocolate by adding your chocolate chips and coconut oil into a small bowl. Melt in the microwave using 30-second increments, stirring in between. Once melted, stir in the peppermint extract.
Using a fork, dip cookies into the melted chocolate until evenly coated. Let excess chocolate drip and place back onto a parchment lined baking sheet. Place cookies in the fridge or freezer for the chocolate to set, about 30 minutes. Remove from the freezer and ENJOY! You can store these in the freezer for 3-6 months.
ENJOY. 🤎