Who doesn’t like a good thin mint cookie? Those Girl Scout cookies that people love to get. Unfortunately, not everyone can enjoy a classic thin mint cookie due to food allergies, intolerances, and sensitivities. Below is a recipe for allergy-friendly thin mints, one that can be enjoyed by many people.
Chocolate and mint complement each other really well. This cookie has a delicious chocolate flavor with a hint of mint. It’s a chocolatey dessert that allows your breath to smell nice because of the mint. When chocolate is mixed with mint, you have a good balance between the chocolate flavor and the mint flavor, so you don’t have a really strong minty cookie, but a chocolate cookie with the taste of mint. A good dessert for those who love a cookie with an even amount of chocolate that is mixed with an even amount of mint.
It’s a soft cookie with a fudgy texture on the outside and a brownie-like texture on the inside. Perfect for those chocolate and mint lovers as well as those who suffer from allergies and want a soft and sweet cookie to eat. Follow the recipe below to make some Allergy Friendly Thin Mints.
Ingredients
- 1 Cup Brown Rice Flour
- 2 TBSP Tapioca Flour
- Pinch of Salt
- 1/3 Cup Carob Powder (can substitute for Cocoa powder)
- 1/3 Cup Butter (I used Earth Balanced Brand – Soy Free)
- 1/2 tsp Pure Mint Extract
- 1 tsp Pure Vanilla Extract
- 2-3 TBSP Grade A Maple Syrup
- 1-2 TBSP Water
FOR THE CHOCOLATE SAUCE
- 1/3 Cup Chocolate Chips (Enjoy Life Foods Brand)
- 1/4 tsp Mint Extract
- 2 tsp Water
Source: http://bit.ly/2zCYA4b
Instructions
- Pre-heat oven to 350
- In a medium sized bowl start to make the edible cookie dough by combining all of the dry ingredients, mix well to combine.
- In a separate bowl melt butter in microwave for 30-40 seconds, once melted mix in remaining wet ingredients. Make a well int0 the dry mixture and pour in wet ingredients, stir to thoroughly combine ingredients until mixture forms into a ball of dough.
- Place dough onto a piece of parchment paper and roll to seal in dough. Place dough into the fridge to set, allow the dough to chill for 30 minutes to an hour.
- Once dough is set, unwrap from parchment paper and use a knife to cut dough. Roll into small balls approximately tablespoon size. Press dough balls flat into small circles and place onto cookie sheet lined with parchment paper.
- Bake dough into pre-heated oven for approximately 12-14 minutes until cookies are crisp.
- One cookies are baked allow to cool for 3-5 minutes. While cookies are cooling start to melt the chocolate mixture.
- Place chocolate sauce ingredients into a bowl or saucepan. Either place into a bowl and melt for 1-2 minutes in microwave, stirring every 30 seconds or into a saucepan and melt on low heat stirring occasionally until melted.
- Line a plate with parchment paper and using a spoon, dip cookies into chocolate sauce, evenly coating both sides. Place coated cookies onto a plate, once all cookies are coated place into fridge or freezer to set.
- Wait 30-minutes to an hour and enjoy.
- Makes approximately 25 cookies.
Now everyone can enjoy a basic thin mint cookie, weather you have food allergies or not. It’s a great cookie for people who love chocolate and mint, Peppermint Patties, or Girl Scout Thin Mint Cookies. You can now make your own and have no worries for those with allergies. Make some Allergy Friendly Thin Mints to share with others and spread the chocolatey and minty goodness.
Inspired by: http://bit.ly/2zCYA4b
