I never thought Girl Scout cookies could make me feel sad.
And then we went gluten and dairy free.
And I missed them.
Instead of perking up and happily buying a box (or 3) of cookies (why, hello, Samoas and Thin Mints), I felt like the worst human in the world every time I walked past their energetic and happy “would you like to buy some Girl Scout Cookies?!” with a sad, pathetic “not today, thanks.”
I watched their ambitious dreams crumble, like so many dried out Trefoils or Do-Si-Dos, and neither of us felt any better about life. And it happened every time I went to the grocery store.
But not this year.
No, not this year. Friends, neighbors, countrymen… I give you: Homemade Thin Mints. With no gluten, dairy, and minimal sugar.
And they taste like happiness. Of the perky Girl Scout variety. For reals.
If I’m being honest, I’ve been working on this recipe for about a year, trying to get things just right. I feel like I’ve got them where I want them. The cookies are thin, crisp, and just minty enough. The chocolate coating is just as perfect.
I don’t want to tell you how to live your life, but I will strongly encourage you to eat these from the freezer. (As all Thin Mints should be.) Or, you know, crunched up and stirred into chocolate coconut milk ice cream. Wherever the moment takes you.
You may not be able to escape the walk of dream-crushing shame when you say “sorry, but no” to the Girl Scouts, but you can at least go to sleep at night knowing you’re not missing out. And that you can make them all. year. long.
One note on the recipe: Different brands of almond flour behave differently. Coarser brands of almond flour may cause your cookie to spread, or have a grainy, crumbly texture. I like Honeyville for its consistent results. (That’s not a paid endorsement, just my own trial and error experience). Costco sometimes carries it for the best price.
1 cup dairy free chocolate chips (I use Enjoy Life brand) or 6oz chocolate
1/2 Tbsp coconut oil
For the cookies:
In a large bowl, whisk together almond flour, arrowroot, baking cocoa, baking soda, and salt. Stir in egg, syrup, coconut oil, vanilla, and peppermint. The mixture might take a minute to come together, but just keep stirring and you’ll get there.
Line a baking sheet with parchment paper. Roll out 1″ balls of dough and gently pat them out into a disc. They won’t expand much when you bake them, so pat them out to the thickness and width you’re looking for. Mine were a bit over 1/4″ thick.
(You can fit 12-15 on a baking sheet. Just do what you can without overcrowding.)
Bake at 350 degrees for 10-12 minutes. Allow to cool for a few minutes on the baking sheet before transferring them to a cooling rack. Repeat with remaining dough and bake the rest of the cookies. Allow them to cool completely before coating with chocolate (this will help the chocolate set better).
For the chocolate coating:
Place the cooling rack on top of your now empty parchment-lined baking sheet (to catch any chocolate drips).
In a small saucepan, gently melt the chocolate chips and coconut oil together over low heat until just a few small lumps remain. Remove from heat and continue to stir until completely smooth.
Carefully dip the tops of the cookies in the chocolate and place back onto the cooling rack. If desired, you can dip both sides of the cookie. I prefer to dip all the tops then re-dip the tops with any remaining chocolate. (or drizzle/pour any remaining chocolate over the cookies).
Refrigerate or freeze until the chocolate is set (this is where that baking sheet set-up comes in handy). Transfer cookies to a container and enjoy!