It’s Girl Scout Cookie season, and I didn’t want to succumb to buying a box from those sweet girls, so I searched for the most accommodating recipe, and it’s become one of our favorites! Homemade Raw/Vegan Thin Mints for my favorite gluten-free friends from the studio. I topped each dehydrated cookie with some melted Enjoy Chocolate Chips mixed with a bit of peppermint extract, then placed in the freezer to set. Much tastier and healthier than the real thing! On a regular basis, I use my melon baller to scoop them into balls, set them in the fridge, and serve in five minutes. Unfortunately, the site that originally hosted the recipe is no longer active, so here it is:
1 cup almond meal (I use Trader Joe’s)
1/4 cup coconut flakes, ground into a powder
1/4 cup raw cacao powder
1 T grade b maple syrup
3 large medjool dates, pitted
1/2 – 1 tsp natural peppermint extract
pinch himalayan salt
- In a food processor or high speed blender, combine ground almonds, coconut flakes, salt, and cacao powder.
- Add the syrup, dates, peppermint extract, and process again.
- Flatten the mixture into a sheet, and cut out little circles. (Or to make this a quick-and-serve snack, scoop the dough out with a melon baller into bite-size pieces and eat immediately, or place in the refrigerator for a few minutes until more firm.)
- Dehydrate at 105 degrees for 12-24 hours, or until crisp.
Optional peppermint coating ingredients/directions:
1 lb good quality chocolate, chopped (I use Enjoy-brand mini chocolate chips)
natural peppermint oil, to taste
In a double boiler, slowly melt the chocolate, stirring occasionally until it is glossy and smooth. Stir in the peppermint, to taste. Dip the dehydrated cookies in the melted chocolate, then place in the refrigerator to set. Or, take a spoonful of melted chocolate, then flatten/drizzle chocolate over the top (pictured above). Note: this chocolate topping melts quickly, so keep refrigerated until serving.