It’s Girl Scout Cookie season in my area of the country! I’ve always loved the Girl Scouts and the roots of Girl Scouting runs deep in my family.
My grandmother was Commissioner of the Girl Scouts in her region back when my mother was growing up. My mom was a Girl Scout leader when my sisters and I were young and I, in turn was a leader for my two daughters.
Although I can’t eat Girl Scout cookies anymore, I always support the organization by buying cookies and donating them to whatever cause the girls are supporting, such as sending them to the military troops that are deployed. I also get a box or two to bring to my son and daughter-in-law in Hawaii where he’s currently serving in the army .
I don’t know if Thin Mints are the most popular flavor, but when I led a troop it seemed that Thin Mints were often the cookie flavor that was ordered the most. I certainly loved them!
Since I’m no longer able to enjoy them I wanted to create a cookie that would give me the the similar refreshing chocolate mint flavor! This was a fun one to try and sample as I was experimenting with amount of ingredients and flavor combinations, below is what I came up with. Hope all that can no longer enjoy dairy or gluten will enjoy these!
Double Chocolate Mint Cookies
1 cup almond butter
1/3 cup pure maple syrup
1 tsp pure mint extract
1/4 cup unsweetened cocoa
2 Tbs coconut flour
1/2 tsp baking soda
3/4 cup Enjoy Life Semi-sweet chocolate Mega Chunks
Preheat oven to 350 degrees F
Line a rimmed baking sheet with parchment paper
In a medium size bowl combine egg, almond butter, maple syrup, and mint extract. Stir until thoroughly combined.
Add unsweetened cocoa, coconut flour and baking soda. Mix until dry ingredients are completely incorporated. Add chips.
Form into 1 1/2″ balls, place on prepared baking sheet and flatten slightly.
Bake 8-10 minutes until firm and bottoms are lightly golden. Let cool on baking sheet. Makes about 18 cookies