Spill. What’s your favorite Girl Scout Cookie?
Before I took on my vow of chastity for all things gluten, I used to get down on some Girl Scout cookies.
Flavor? All of them.
Amount? All of them.
Time of Day? All of them.
As you can see, this presents a problem both on a gluten level and a sanity level. You could say I was crazy for GS Cookies. Still am, btw. One of my favorites was the Thin Mints. They came in those beautiful, compact cellophane sleeves and were intended to be one serving. So, two sleeves per box equals two servings. That’s math, right?
Moving on. I don’t know why I’ve lived without these little darlings in my life, probably because I have portion control problems, but I decided to do it anyway because I’m in my prime and I deserve a treat. Basically, I did it all for the cookie (and for all of you I guess).
Gluten Free Thin Mints
See photo below for how you can literally use anything as a cookie cutter.
You’ll be witnessing me using a plastic push pop mold.
They don’t necessarily look like a traditional GS cookie yet but they are also made of almond flour so get off your high horse (if you were being judgy…if not, stay on your normal height horse).
Dippin’ in chocolate spiked with mint extract.
On an unrelated note, these photos include real cow’s milk.
I ran out of fake milk and this was all I had!
Milk in shot glasses because I’m classy AF.
Try it sometime.
First attempt (of many) to drop a cookie in a shot glass!
Twenty-seventh attempt and last of the cookies…
- 1 1/4 c. Almond Flour
- 1/3 c. Cocoa Powder
- 1 Egg
- 2 tbsp Butter, softened
- 1/2 c. Granulated Sugar Substitute (I use Truvia)
- 1 tsp Baking Powder
- 1/2 tsp Mint Extract
- 5 oz Low Carb Chocolate, melted
- 1 tsp Mint Extract
Heat oven to 350 and line cookie sheet with parchment or silicone baking mat.
Dump all of the cookie ingredients in a bowl (dry first, then wet) and stir until cookie dough appears. If the dough seems too wet, add a tbsp Almond Flour to the mix.
Roll out the dough on a non-stick baking mat or parchment paper to about 1/8th in thickness. Cut out your minty cookie creation and bake for 20 minutes or until firm.
They can chill, you cannot. It's time to make the chocolate.
Melt chocolate in a bowl on medium heat in 45 second intervals, stirring each time. Slow and steady means no burnt chocolate. Add mint extract and allow the chocolate to stand at room temperature for about 5 minutes to temper before you begin dipping.
Coat each cookie in chocolate and cool on parchment.
Eat all of them because you earned it or store them in the fridge for an extra cool mint chocolate treat.
Test these babies out and don’t forget to show me how much you loved or hated them on Instagram and Facebook!