It's Girl Scout Cookie season! Craving the classic taste of Thin Mint cookies but need a gluten-free and less-sugary option? We've got you covered!
These copycat Thin Mint cookies with a rich chocolate caramel twist offer all the minty crunch you love—without compromising on dietary needs. Perfect for satisfying your sweet tooth while staying true to your health-conscious choices, these treats are a must-try for guilt-free indulgence.
Ingredients
For the cookies:
- 1 1/4 cups almond flour
- 1/4 cup cocoa powder
- 1/8 tsp salt
- 3 tbsp sugar-free maple syrup
- 2 tbsp coconut oil, melted
- 1/2 tsp sugar-free peppermint extract
For the chocolate coating:
- 6oz sugar free chocolate
- 2-3 tsp coconut oil
- 1/4 tsp sugar-free peppermint extract
- 2-3 Tom & Jenny’s chocolate caramels
Steps:
1.) Mix the cookie ingredients in a bowl until a dough forms. Chill the dough in the fridge for 20-30 minutes.
2.) Once chilled, roll the dough out to 1/4 inch thick. Cut small circles with a cookie cutter or a glass and transfer to a baking tray. Bake for 8-10 minutes at 350F, then cool cookies completely.
3.) Once cooled, melt together the coconut oil and chocolate then add 1/4 tsp peppermint extract. Coat each cookie in the melted chocolate then place back on the tray. Freeze or refrigerate the cookies until the chocolate coating hardens.
4.) While the cookies are in the freezer, melt down the chocolate caramels in the leftover chocolate coating bowl. Drizzle atop the cookies once set.
5.) Enjoy and store in the fridge or freezer!
