This is a big deal. For this first time in 10 years, I won't be having my annual I-hate-people-who-can-eat-gluten pity party. It takes place around that magical time of year when everyone's passing around the cookie order form, smiling ear to ear. You can almost hear the gluten being digested perfectly in their sickeningly happy tummies as they order by the dozen.
But since this recipe came into my life, I can honestly say I will never need another processed, gluten-filled Thin Mint again!
They're grain free and ALMOST refined sugar free. I used melted dark chocolate chips for the outer coating which contain sugar. If you can find me chocolate chips sweetened with honey/maple syrup, I'll pay you big money. I could have made my own chocolate coating but it's more work and it never seems to harden the same way. I'm open to suggestions.
Before we get into the ingredients for this recipe, take a look at what's in a "real" Thin Mint :
Enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), sugar, vegetable oil (partially hydrogenated palm kernel and/or cottonseed oil, soybean and palm oil), cocoa, caramel color, contains two percent or less of cocoa processed with alkali, invert sugar, whey, leavening, (baking soda, monocalcium phosphate), cornstarch, salt, soy lecithin, natural and artificial flavor, oil of peppermint.
Gluten, partially hydrogenated oil, sugar, soy, cornstarch, artificial flavor...No thanks!
Ingredients:
2 C almond flour
1/2 C coconut flour
2 eggs
1 tsp sea salt
1/2 C unsweetened cocoa powder
4 Tbsp raw honey (I'm not sure how much honey I used...but I would say sweeten to taste)
2 tsp peppermint extract (I accidentally bought peppermint "flavor" and used as much as needed to my liking)
4 Tbsp coconut oil
Chocolate Coating:
16 ounces dark chocolate
2 tsp peppermint extract (or to taste)
Optional: peppermint sprinkles (mine were not sugar free (oops) but I had wanted to lure the kiddos to eat them with a little extra somethin special. Regret soon set in as they ate too many and I wanted to horde them all for myself).
Instructions:
1) Preheat oven to 350 degrees
2) Line a baking sheet with parchment paper.
3) Mix all ingredients together until you can form a ball
4) Form 1-inch balls then flatten into discs
5) Place on parchment paper and bake for 13-15 minutes. Remove and let cool
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| image from fedandfit.com |
After cookies have cooled, melt chocolate for coating. I melted mine in
the microwave in 30 second increments, stirring each time. Once melted,
add peppermint extract and mix well. Dip cookies in melted chocolate and
place on parchment paper. Chill in refrigerator/freezer to harden.
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| image from fedandfit.com |
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| image from fedandfit.com |
Recipe adapted from Fed and Fit.
I want to make these but I am really really allergic to Coconut, and I don't eat gluten. Any suggestions for substitutions?
ReplyDeleteMicaela, I would just use additional almond meal in place of the coconut flour. And for the coconut oil, use butter/avocado oil/etc.
ReplyDeleteThank you! :)
ReplyDelete