Paleo Thin Mint Cookies (AIP)
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These paleo thin mint cookies are the real deal! They’re the perfect treat to take you on a walk down memory lane while still being gluten free, grain free, and AIP.
Girl Scout Cookie season is awesome! There’s something about only being able to get them for a limited time combined with the fact that they’re actually delicious that makes us all fall in love. I was a girl scout, and I sold quite a bit of cookies in my day… the most in my town one year actually 😉 My mom (who was one of the troop leaders) told our troop that we had sold enough cookies to go on a camping trip and I raised my hand and asked if we could go camping in a hotel. That’s one of her favorite stories.
But back to cookies… Thin Mints were always my favorite! They’re crispy without being too hard, super chocolatey, and have a subtle minty flavor that doesn’t overpower things. So when I realized I didn’t have any Girl Scout cookie dupes on my blog yet, I knew that’s where I had to start!
These Thin Mint cookies are paleo, dairy free, soy free, gluten and grain free, and easy to make AIP!
The Ingredients You’ll Need
Tigernut is a tuber, not a nut, so these are still nut free! I have not tried another flour.
You can likely swap this for tapioca starch.
Cocoa or carob powder
You can use any cocoa powder, or swap carob for AIP.
You’ll use dry gelatin powder to help bind the cookies. You cannot sub collagen in this recipe.
I have not tried to make these coconut free, but you can try palm shortening as a swap.
You can likely use honey as well.
Peppermint extract or peppermint oil
Peppermint extract usually has added ingredients, so if you’re AIP you’ll want to use a food grade peppermint oil. Peppermint oil is a bit stronger, so be careful of the strong scent when you open it the bottle!
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For the cookies
- 3/4 cup tigernut flour
- 1/4 cup arrowroot starch
- 2 tbsp cocoa powder (sub carob powder for AIP)
- 1 tbsp gelatin
- 1/8 tsp baking soda
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 tsp peppermint extract (sub 1 drop of food grade peppermint oil for AIP)
For the coating
For the cookies
- Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with coconut oil.
- Combine the dry ingredients in a mixing bowl and mix well.
- Fold in the wet ingredients and mix very well until fully incorporated and dough forms.
- Take a small handful of dough at a time and slightly flatten it onto the parchment. Use a 2.5″-3″ round cookie cutter to cut the cookies, using your fingers to pull away any excess dough from the sides. Repeat with all of the dough.
- Bake in the preheated oven for 11-12 minutes. Very carefully transfer the parchment paper to a cooling rack. These cookies need time to set or they will break. Allow to cool and set before coating.
For the chocolate coating
- Bring a pot of water to a low boil and place a metal bowl over the top of the pot. Add the ingredients for the coating to the pot and stir until fully melted and incorporated. Carefully set the bowl to the side.
- Use a fork to dip one cookie at a time into the chocolate and evenly coat, allowing excess chocolate to drip off. Set aside on a cooling rack or parchment paper to harden in the fridge for 30 minutes or in the freezer for about 15 minutes.
- Optional- After the first coating of chocolate has hardened, use any remaining chocolate to drizzle over the tops of the cookies. Chill again to harden before enjoying.
All nutrition facts are estimations and will vary.
- Category: Treats
- Method: Baked
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 262
- Fat: 16.9g
- Carbohydrates: 24.8g
- Fiber: 5.4g
- Protein: 4.1g