Girl Scout Thin Mints!

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GIRL SCOUT THIN MINT COOKIES!

These were in the top 2 favorites of the famous Girl Scout Cookies….but do you know the ingredients in the original Girl Scout Thin Mints?

INGREDIENTS
Enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), sugar, vegetable oil (palm kernel, palm and soybean oil), cocoa, caramel color, contains 2% or less of cocoa processed with alkali, invert sugar, leavening (baking soda, monocalcium phosphate), cornstarch, salt, sorbitan tristearate, soy lecithin, natural and artificial flavors, oil of peppermint

Do you even know what half that stuff is? Sad we are still feeding out kids (and ourselves!) this “stuff”.

And if you have a wheat or soy allergy then obviously you can’t have these (you’re better off anyways!)

So I’ve not only made a healthier version….but mine are also 100%
– Vegan
– Paleo
– Grain Free
– Gluten Free
– Dairy Free
– Soy Free
– Oil Free
– Refined Sugar Free (sweetened with honey)
– Chemical Free (no synthetic or “natural” flavorings)




Click HERE to get some

Ingredients:
1 cup blanched almond flour
1/2 cup black cacao powder (regular will work, but you won’t get the black color and the taste will be different than a true Thin Mint)
2 scoops of my Digestive Support Cacao Protein (this is a must! – it gives texture and acts as a flour replacement to keep it on the lower card side and also gluten and grain free)
2 Tbsp raw honey
1/2 cup + 1 Tsp of hot water
1/2 tsp peppermint extract
Chocolate chips to taste (the Hu Kitchen Mint Gems work great! – Get 20% OFF + FREE shipping with code: LILSIP!)

Method:
Mix dry ingredients (first 3 listed) in a bowl, then add the honey. Pour the water over the honey and allow the honey to melt into the water. Then add the peppermint extract. Mix that with the dry ingredients until a dough forms. Roll out with a rolling pin between two sheets of wax or parchment paper and cut out into circles. Bake the cookies at 350 F for about 10 minutes depending on how thin your cookies are. Allow to cool (this will make them crispier) then freeze while you melt the chocolate. Coat with chocolate and refrigerate for the chocolate to firm, then enjoy! …..and of course they are always better eaten straight from the freezer!

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