Missy J's and the Girl Scouts...

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.






  • 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.


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