Enjoy healthier Thin Mints with this vegan, gluten-free recipe! Oil-free and refined sugar-free for a guilt-free treat. Perfect for everyone!
Deliciously Guilt-Free Treats for Everyone!
For those looking to indulge in a delicious treat without compromising on health, this cookie recipe offers a delightful combination of flavors and wholesome ingredients. The dry ingredients include oat flour, cocoa powder, almond flour, date sugar, and a hint of baking soda, while the wet mixture features date paste, nut or seed butter, and peppermint extract. This unique blend creates a rich and satisfying cookie dough that’s both nutrient-dense and naturally sweetened.
The preparation involves combining the dry and wet ingredients separately before mixing them to form a cohesive dough. After rolling out the dough, it is cut into cookie shapes and baked until they achieve a golden color. Once cooled, the cookies are coated in melted chocolate, providing a decadent finish. The use of date-sweetened chocolate chips allows for a healthier alternative to traditional chocolate, making these cookies a guilt-free indulgence that can be enjoyed within a few days or stored in the freezer for later.
Indulge Guilt-Free: Discover the Delightfully Decadent Twist on Classic Thin Mints!
So, growing up, I love Thin Mint Girl Scout cookies. But once I got older and read the ingredients, I couldn’t eat them anymore. But now, I make them healthy vegan style with no oil, no wheat, and no refined sugar. And today, I’m going to show you how to make your own. All right. So, today we’re going to be making my favorite Girl Scout cookie,.
Thin mints, healthy vegan style. And I emphasize healthy vegan style because a typical Girl Scout cookie, a thin mint, has 17 different ingredients. Some of which are things I would never eat like soycithin and corn starch and palm oil, etc., etc. But we’re going to be using nine, only nine ingredients, much healthier than those. Let’s talk about.
What they are. We’re going to be using some oat flour, some almond flour. We’re going to be using a mix of unsweetened chocolate disc as well as some date sweetened chocolate chips um to make our chocolate that we’re going to dip our cookies in. Now, by all means, you could use only unsweetened or only sweetened chocolate if you prefer, but I prefer to.
Use this mix. So, it uh has the right consistency and the right uh flavor to it. At least for my preference. Now, anytime I talk about chocolate, people ask me where I get date sweetened chocolate and the brands of chocolate and cocoa that I prefer. I talk about all that in my app, hve Eating.com, if you want to check out my app. I talk.
About all my favorite brands. Um, we’re also going to be using some cashew butter. You could use a different type of uh butter if you want, a different type of nut butter. We’re going to use some peppermint, some organic peppermint flavor, organic peppermint flavor. We’re going to use some date paste, some cacao powder, some baking soda, and then um.
Some date sugar. Some ground sugar. This is just uh dehydrated dates, ground up. Still a very healthy sweetener. So, these nine ingredients are what we’re going to use to make these delicious thin mint Girl Scout cookies. Let’s start putting them together. Okay, so the first thing I’m going to do is get all of my dry ingredients in the bowl.
And mixed up really well. I’m going to start with my almond flour. And next, I’m going to add my my oat flour. Now, a little worried about oat flour. When I have oat flour, I actually take um the rolled oats that I use and I grind them myself into oat flour. So, it’s a little bit different than the oat flour you would buy at the.
Store. The oat flour in the store is a little finer. So, if you’re using larger amounts and I give you my measurement, you might need to add a little bit less if it’s storebought. But with this amount, I don’t think that would matter. Now, as far as the type of oats I use, I get that question a lot. I use oats that are organic and certified glyphosate.
Free and certified gluten-free. Now, a lot of people um who are uh intolerant to gluten don’t want to take any risk and they say it could be crosscontamination and you know that’s for you to figure out on your own. But for me, I feel very very confident using this brand that is third party certified to be glyphosit and gluten-free. If you.
Want to see the brand of oats I use, again, you can check in my app for in my brands video. I talk about oats, chocolate, and everything else. All right. So, oat flour, cacao powder, baking soda. Okay, so now I’m going to mix my wet ingredients, starting with my date.
Paste. Okay, next I’m going to add my nut butter. Now, keep in mind I’m using cashew butter, but if you have a different nut butter on hand, you could use that instead. Now, another thing that I wanted to mention is that when I’m using nut butter in my recipes, I always use uh organic oil-free sugar-free nut butter.
I just wanted to mention that. So, if you’re looking for a nut butter uh and you want to get the same nut butter that I use, it’s always oil free and always sugar-free. I also buy my nut butters raw, but raw can be hard to find for some people. So, the main thing is that they’re oil free and sugar-free. All right, so now I’m just going to combine.
My wet and dry ingredients. Okay, so this part is pretty straightforward. I just want to um get these mixed together really well. And this is probably going to require that you get your hands in it to really uh get the consistency to where you want it. All right, so now it’s time to take my uh ball of dough and roll it out.
Here. Now, when I roll this out, I’m going to use two pieces of parchment paper to keep it from sticking, make the process a little easier. Okay, so the idea here is that you’re using two pieces of parchment paper, and this makes the job easier because things don’t stick. And I’m just going to roll my dough out into approximately an 1/8.
To 1/4 of an inch thick. Okay, so now I’ve got my dough rolled out into about the right thickness. Now what I want to do is cut these into cookies. Now I’m using a 2-in cookie cutter here. I have several of these in different sizes. You could cut them a little bigger or smaller if you prefer, but I found that 2 in is just.
About right, pretty much like an authentic Girl Scout cookie. Um, one more thing. As I cut these and go, the dough is going to start to stick here a little bit. And what I want to do is keep a wet paper towel and then I can just kind of remove the, you know, the sticky parts off of there so that it doesn’t, you know, interfere with me.
Cutting the cookies into nice pieces. All right, let’s cut them now. Okay, so again, I’m using a 2in um size cutter here. You could make them bigger or smaller. And if you have kids, this would be a great place to let them help out. All right, so now I have my cookies cut. Now, I’m going to take my cookies and transfer them into the pan.
Here. If you’re enjoying this video, please like and subscribe below. Okay, so now I put what I’ve had cut onto the pan here. And as you can see, I have some extra pieces here that were in between the cookies that I cut. So, what I’m going to do now is take these pieces and make another ball of dough, a small ball of dough, roll it.
Out, and cut these into cookies as well. Okay, so now I have my pan filled. This is 24 cookies. And usually when I make this recipe, I’ve made it a few times, I get anywhere between 24 and 30 cookies, just depending on, you know, the slight difference of how thick they might be. So, this recipe should yield anywhere between 24 and 30 cookies, uh, give or.
Take. All right, I have a few more cookies here I’m going to put on a separate pan and get in the oven right after I get these in the oven. Okay, so I’ve taken my cookies out of the oven now and now I’m going to get them onto a cooling rack and let them sit and cool and then we’ll be dipping them in the chocolate layer. Now, of.
Course, you don’t have to use a cooling rack, but it is important that the cookies are completely cooled before dipping. So, now I’ve had my cookies cooling and they’re cooled to the point that they’re ready to be dipped. We’re going to dip them in chocolate. That’s where the chips and the disc come in. So, I’m going to heat them up, get them.
Melted, and then we’ll dip them um and let it dry. Now, I just wanted to show you, give you an example of the cookies here. Uh once they have cooled and they’re ready to go, they’re going to be nice and crispy and crunchy just like the inside of a thin mint. So, you can hear that and see that. And it’s nice and crisp and crunchy. And that’s what.
You want. Once we put the chocolate on them, it’ll be just like the real deal, only healthier, of course. Let’s melt some chocolate. Now, this method is important because it helps the chocolate melt evenly without overcooking or scorching it. So, I’ve got my chocolate melted.
Now, it’s just a matter of getting our cookies dipped in the chocolate and then letting them cool. Now, there’s several different ways you could go about this, but I’m going to show you the way that I prefer for dipping the cookies that I think makes it pretty easy and less messy. Okay, so my process is I’m going to take a fork and I’m going to get the.
Cookies uh well covered in chocolate and then just tap the fork on the side of the bowl to get the excess chocolate to fall off and then neatly almost perfectly place them on the pan. Okay, that wasn’t so perfect, but anyway, uh you get the idea. Then we’re going to get them in and out of the refrigerator and they are.
Done. All right, so they’re done. Delicious thin mint cookies, healthy vegan style. Just as good, if not better than original. All right. If you’re new to my channel and you’re wondering how to find the recipes, look below the video and tap on the word more and you’ll see the.
Beginning of the recipe. Tap on the word more a second time and you’ll see the full recipe and then you can begin to make your own. Thanks for watching.
