These classic thin mint Girl Scout cookies are vegan, gluten free, and refined sugar free. They provide a delicious alternative to the original cookies while maintaining the same great taste. Perfect for storing in the freezer as a frozen treat. Follow @caitlinjesson for more easy dairy-free and gluten-free recipes.
1: Add almond flour, cocoa powder, baking soda, and salt to a bowl and whisk well.
2: Add coconut oil, maple syrup, and peppermint extract and mix until thoroughly incorporated.
3: Form the dough into a ball, cover, and refrigerate for 30 minutes.
4: Preheat the oven to 350°F.
5: Dust a clean surface with gluten free flour and roll the dough to ⅛-¼ inch thick.
6: Cut out cookies with a 1 ½-2 inch cookie cutter and place them on a parchment lined baking sheet.
7: Bake cookies for 10 minutes until cooked through and allow them to cool fully.
8: For the chocolate coating, melt dark chocolate and coconut oil over low heat, stirring regularly.
9: Once melted, stir in peppermint extract.
10: Dip cooled cookies in the melted chocolate, coat thoroughly, and transfer to a parchment lined baking sheet.
11: Refrigerate or freeze until chocolate has solidified, about 20 minutes.
