There’s a reason why millions of people fill out an order sheet and prepay for cookies that they won’t get to taste until many months later. Girl Scout cookies are special. Sure, part of it may be the delayed gratification and another part of it is definitely because it feels good to support a troupe of future leaders, but it’s also undeniable that Girl Scout cookies taste really good, especially thin mints.
Thin mints have, of course, long been the crowd favorite. Samoas and Tagalongs are great and all, but they don’t rival the refreshing combination of peppermint and chocolate, particularly when they’ve been stored in the refrigerator or freezer. And while you should absolutely support your local Girl Scouts, those little troupers only sell cookies once a year, which is why knowing how to make them yourself comes in handy.
In the latest episode of Alt-Baking Bootcamp, nutritionist and chef Mia Rigden shares how to make no-bake chocolate mint cookies that are gluten-free, dairy-free, and free of refined sugar. (And yes, they still taste amazing.) “We’re actually not going to use any added sugar at all,” says Rigden says.
Rigden’s recipe for gluten-free thin mints includes cashew butter, oats, dates, sea salt, cacao powder, almonds, coconut flakes, and peppermint oil. All you do to make the gluten-free thin mins is dump all the ingredients into the food processor, form them into little cookie shapes, dip them in chocolate, and let those babies sit until the chocolate hardens—that’s it!
“In addition to this recipe being really low in sugar, it’s full of fiber and healthy fats, which will help mitigate blood sugar spikes as well as help you feel full and satisfied,” says Rigden.
Gluten-free thin mints
1/2 cup rolled oats
1/2 cup shredded unsweetened coconut
1/2 cup almonds
4 pitted Medjool dates
3 Tbsp cashew butter
1 Tbsp cacao powder
6-8 drops peppermint extract, divided
Pinch of sea salt
1 10 oz package dark chocolate chips
2 tsp coconut oil
1. Add the oats, coconut, almonds, dates, cashew butter, cacao powder, three to five drops of the peppermint extract, and the pinch of salt to a food processor. Blend for three to five minutes, or until it forms a malleable dough.
2. Use a rolling pin to roll the dough out in between two sheets of parchment paper. Using a small round cookie cutter, cut out cookies and place them on a baking sheet lined with parchment paper. Repeat with remaining dough, re-rolling as necessary, until all the dough is used.
3. Place cookies in the fridge or freezer while you prepare the chocolate.
4. Using a double boiler, melt the chocolate, coconut oil, and two to three drops of the peppermint extract.
5. Stir with a spatula until fully melted, then take the bowl off the heat to cool slightly.
6. Remove the cookies from the fridge or freezer, and use a fork to dip them one by one into the chocolate, tapping off all the excess chocolate before returning to the baking sheet.
7. Repeat with the remaining cookies and place them back in the fridge or freezer to set. Store in an airtight container in the fridge or freezer.
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