This recipe is a holiday favorite in my house as it is a cookie that I can eat without worrying about a blood sugar spike.  I used to eat thin mints by the box ( best kept frozen in my opinion) but it has been years since I ate the classic Girls Scout version.  Not only does my type 1 diabetes make it difficult to eat cookies like that without having high blood sugar, I stopped eating most processed foods a few years ago due to the fact that I 1) refuse to spend money on ingredients that are not real foods 2) I can make healthier versions of said processed food myself.   I set off on a quest to make a chocolate mint cookie that would not only be easy to make, but satisfy many common food allergies.  These cookies are grain free, low carb, high fiber/protein, egg free, and dairy free optional.

Thin Mints, low carb, grain free, egg free
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Ingredients
  1. 1 cup almond flour
  2. 1/4 cup coconut flour
  3. pinch of salt
  4. 1/4 tsp baking soda
  5. 3-4 T cocoa powder
  6. 2 T melted butter or coconut oil
  7. 1/4 cup honey
  8. 1 1/2 -2 tsp peppermint extract
  9. Topping
  10. Melt together about 1 cup (or more) dark chocolate chips (I prefer the Enjoy Life brand to avoid processed soy) in a double broiler. optional- add peppermint to melted chocolate, I do this when I do 2 layers of the topping (no peppermint on first layer, peppermint in second)
Instructions
  1. Mix together the dry ingredients, add in the melted butter and honey and peppermint extract. Combine well. Chill dough in fridge or freezer until the dough is cold to the touch. Preheat oven to 350. Roll out the dough on parchment paper and use cookie cutters or circular cutters to cut out shapes. Transfer parchment paper to a cookie sheet and bake for about 5-7 minutes, 10 minutes for a crunchier cookie but be careful that it doesn't burn. Remove from oven and let cool completely. Meanwhile prepare the topping. Either drizzle melted chocolate or cover cookie completely and let cool (I am thankful for living in the cold midwest as my porch doubles as a freezer this time of year). Turn cookies over and repeat on the other side. Let cool again and store in freezer. Enjoy!
Becky's Mindful Kitchen http://beckysmindfulkitchen.com/blog/