Truth be told...we were a little skeptical about how these cookies would come out.
Afterall, we all probably know how wonderful those GS cookies taste...even if we have not indulged in any for...a...very...long...time!
We used Elan's Pantry recipe for Paleo Thin Mint Cookies.
And they are so good!
So here they are,complete with finger prints and whatever else comes with baking from scratch!
Paleo Thin Mint Cookies
- 1 teaspoon coconut flour
- 2 tablespoons cocoa powder
- ⅛ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 2 tablespoons vegan shortening
- ¼ cup honey
- 1 teaspoon peppermint extract
- 6 ounces dark chocolate chunks
- ½ teaspoon peppermint extract
- In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt
- Pulse in shortening, honey, and peppermint extract until dough forms
- Roll out dough between 2 pieces of parchment paper to ⅛ inch thick
- Freeze dough for 15 minutes
- Using a 2 inch cookie cutter cut out dough
- Transfer circles to a parchment lined baking sheet
- Bake at 350° for 4 minutes
- Cool completely on the baking sheets, then freeze for 1 hour
- Melt chocolate and peppermint extract in a small saucepan over very low heat
- Dip each cookie in chocolate, then place on a parchment-lined plate
- Transfer plate to freezer for 1 hour
Makes 20 Thin Mints
*Changes we made to the recipe:
Instead of rolling out the dough flat, we formed it into a roll and stuck it in the freezer for about 30 minutes. Removed and sliced off the dough and slightly shaped them into rounds if needed and baked.
The recipes calls for placing the baked cookies in the freezer prior to dipping in chocolate, we bypassed that step and it worked fine for us.
We stored our leftovers in the refrigerator.
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