If you haven’t heard, Girl Scout cookies have GMOs (genetically modified organisms). These grain-free, dairy-free Thin Mint Copycats don’t. And they’re flippin’ awesome! Seriously, it was just like biting into one of THESE grasshopper cookies, but without any of THESE nasty ingredients!
2 cups almond flour
1 cup tapioca flour or arrowroot starch
1/2 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
1/2 cup pure maple syrup
1/3 cup melted coconut oil
2 (10 oz packages) Enjoy Life chocolate chips
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine dry ingredients in a large bowl. In a small bowl, whisk together the egg, oil, syrup and 1/2 tsp peppermint extract. Stir into dry ingredients until combined. Scoop out about a TBSP or so of dough, roll in hands into a ball, then flatten. Tip: If you want the cookie crunchy all the way through, make them on the thin side. If you want a bit of softness in the middle, don’t flatten them TOO much.
Bake in oven for 10 minutes. While those are baking, add chocolate chips and 1/2 tsp peppermint extract to double boiler and melt. Once melted, remove from heat and let cool partially. Remove cookies from oven and let cool for 2 minutes on baking sheet before removing to wire rack to cool completely. Once cooled, carefully dip the cookies in the melted chocolate and place back onto parchment-covered baking sheet (I just used my fingers to dip). Place in fridge or freezer to chill. Then EAT! These taste AWESOME frozen and crunchy. I almost thought I had died and gone to heaven for a minute.