‘Tis the season, ya’ll. Rodeo season that is. Which, when growing up, played a big part in my life. My parents sold Austrian strudel at the event for 20 years. I still remember roller skating through the empty Astrohall on that smooth concrete as they were setting up their booth. Chicken on a stick, roasted corn on the cob, and strudel were our favorites during Rodeo time. And when Mom would come home with boxes of Girl Scoot cookies, since they happen to come around the same time of year. Wow, the way things change.
While there’s no possible way to duplicate the awesomeness that is my parent’s strudel, I think these copy-cat Thin Mints are pretty close to the original. I keep them in the freezer and pop them when I get the urge. Just like the old days.
This recipe is adapted from My Healthy GF Life’s recipe for Paleo Skinny Mints.
Looking for my gluten-free Girl Scout cookies? Try my Chocolately Caramely Delightfuls!
- The Cookies
- 1¼ cups almond flour (sifted)
- ½ cup coconut flour (sifted)
- 2 tablespoons arrowroot starch
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- ½ cup pure Grade B maple syrup
- 1 egg
- ½ teaspoon peppermint extract
- ¼ cup coconut oil (melted)
- The Coating
- 12 ounces dark chocolate (I use Lily’s stevia-sweetened chocolate chips from Whole Foods)
- 1 1/2 tablespoon coconut oil
- 3/4 teaspoon peppermint extract
- In a large mixing bowl, whisk together the dry ingredients.
- Add the wet ingredients, except for the coconut oil, and mix with a handheld mixer to combine.
- Add the coconut oil and mix again.
- Place the dough in the refrigerator for at least 30 minutes to firm. While your dough is in the fridge, preheat oven to 350 degrees.
- Form balls of dough about 3/4″ in diameter and place them on a lined baking sheet about 5 inches apart. (In order to get consistency in the size of your dough balls, I find it easiest to roll ALL of the dough into a log, and then cut dough off the log. This way, if your cuts are even, your balls are even!)
- Cut a 4″ by 4″ piece of parchment paper and place it over a dough ball. Use the bottom of a tea cup or small coffee cup to smash the dough ball into a perfectly round cookie. Repeat for all the balls. (I use a small cup so that the cookies are rounded at the edges, but any cup will do.)
- Bake 12 minutes or until the centers are firm. Keep an eye on them towards the end, as they are very thin and will brown quickly.
- Remove the cookies and let them cool on a wire rack.
- While the cookies are cooling, slowing combine the coating ingredients in a small pot over very low heat.
- When the cookies have cooled, use tongs to dip each cookie in the chocolate. Let the excess chocolate drip off of the cookie before setting it on the parchment lined baking tray. Repeat for all cookies and place the pan in the refrigerator or freezer to cool completely.
- Store in refrigerator, or my favorite, the freezer!