Who doesn't love taking out the entire sleeve of Thin Mints and devouring the whole lot?
At our house we would put them in the freezer and enjoy with a cup of milk.
The days of dairy, sugar and chocolate are over for me, and millions of people. So, I did humanity a favor and am presenting a Thin Mint-like cookie free from grains and sugar, made with our outrageously delicious carob.
So much like the real thing.
INGREDIENTS
- 1 cup blanched almond flour
- 1 tsp coconut flour
- 2 Tbsp Missy J's Carob powder
- ⅛ tsp sea salt
- ¼ tsp baking soda
- 2 Tbsp palm shortening
- ¼ cup liquid sweetener of choice. I used Simple Truth Allulose "Maple Syrup"
- 2 Tbsp Frontier Organic Peppermint Flavor
COATING
- 8 ounces unsweetened Missy J's Carob Chips
- .5 oz of Organic Coconut oil
- 2 Tbsp Frontier Organic Peppermint Flavor
INSTRUCTIONS
- Combine almond flour, coconut flour, carob powder, baking soda, and salt in a stand mixer.
- Add in room temperature shortening, sweetener, and peppermint until dough forms.
- Roll out dough between 2 pieces of parchment paper to ⅛-inch thick.
- Freeze dough for about 15 minutes
- Using a 2 inch fluted cookie cutter, cut out circles.
- Transfer circles to parchment paper lined baking sheet.
- Bake at 350°F for 5-7 minutes.
- Cool completely then freeze 1 hour
- Melt Carob, coconut oil, and peppermint over a double boiler.
- Use a dipping tool to lower cookies into coating mixture, then place on parchment lined flat plate.
- Freeze 30 minutes.
- Store in the freezer.
NOTE: I adapted this recipe from
my friend Elana at Elana's pantry.
https://elanaspantry.com/paleo-thin-mints/