Description
It's Girl Scout cookie season, which means Tagalongs, Samoas, and of course, Thin Mints. Today I'm making a healthier thin mint cookie with less sugar and fat. This crispy chocolate cookie is coated in a bittersweet chocolate, and is a delicious and healthier alternative. Plus, they're way cheaper; no more spending $6 on a tiny box of 32 cookies; this batch of 34 cookies costs just $2.70. You can also check out any of my other cookie recipes!
Time
Prep Time:
28 minutes
Rest Time:
1 hour
Cook Time:
12 minutes
Total Time:
1 hours
40 minutes
Cost
Total Cost:
Cost per Serving:
$0.08
Ingredients
Serving(s)
Wet Ingredients
- 1 large Egg
- 2 tbsp Honey
- 2 tbsp Natural peanut butter
- 2 tbsp Unsweetened applesauce
- 1/4 tsp Mint extract
Dry Ingredients
- 1 cup + 2 tbsp Oat flour
- 1/2 cup Cocoa powder
- 2 tbsp Cornstarch
- 1/2 tsp Salt
- 1/4 tsp Baking soda
Chocolate Coating
- 3 tbsp Extra virgin coconut oil
- 1/2 cup Cocoa powder
- 2 tbsp Honey
Instructions
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- In a large bowl, mix together the wet ingredients - egg, honey, peanut butter, applesauce, and mint extract
- Any liquid sweetener will work, like honey, maple syrup, or sugar free syrup. For the nut butter, I'm using natural peanut butter today, but tahini, almond butter, or any other nut/seed butter will work as well. Be careful with the mint extract; it's very strong. Start with less, and adjust it to your taste
- Add the dry ingredients - oat flour, cocoa powder, cornstarch, baking soda, and salt. Combine with a silicone spatula until you have a dough ball. Chill in the fridge for 30 minutes
- Preheat your oven to 350F, and line a cookie sheet with parchment paper
- Place a large piece of parchment paper on your counter, and add the dough ball on the paper. Top with another piece of parchment, and roll out the dough to about 1/4" thick
- Cut your cookies into your desired shape, and transfer to the sheet. Roll out any dough scraps left over to use up all the cookies
- Bake at 350F for about 12 minutes, or until firm. Transfer to a wire rack to totally cool. When cooled, the cookies with be crispy, and snap when broken in half
- In a medium bowl, microwave coconut oil for 1 minute to melt. Stir in cocoa powder and sweetener with a silicone spatula. Honey, maple syrup, or sugar free syrup will all work
- Lightly coat each cookie in the chocolate, using 2 forks to drip out excess chocolate. Transfer back to the wire rack. Chill for 30 minutes to harden the chocolate before removing from the wire rack
Notes
- Compared to thin mints, my cookies have less sugar, 5x the protein and fiber, and a comparable amount of fat and calories
My fat source is healthy nut butter and coconut oil, as opposed to hydrogenated seed oils in the original cookies. These homemade cookies are also free of refined white flour, granulated sugar, natural and artificial flavors, preservatives, and soy lecithin
- I have never tried to make these into Tagalongs, but here's what I would suggest if you're interested
- Replace cocoa powder with either powdered peanut butter or oat flour
- Replace mint extract with almond extract
- Add a small spoonful of peanut butter on top of each baked cookie
- Freeze to keep the peanut butter in place before coating the cookie in chocolate
Nutrition Facts
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Total Fat: 2.4g (3 %)
Saturated Fat: 1.4g (7 %)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.5g
Cholesterol: 6mg (2 %)
Sodium: 51mg (2 %)
Total Carbohydrate: 5.9g (2 %)
Fiber: 1.3g (4 %)
Net Carbs: 4.6g
Total Sugar: 1.9g
Added Sugar: 1.9g (4 %)
Protein: 1.3g (3 %)
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Vitamin B12: 0.02mcg (1 %)
Vitamin D: 0.04mcg (0 %)
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Calcium: 7mg (1 %)
Iron: 0.5mg (3 %)
Magnesium: 22mg (5 %)
Potassium: 58mg (1 %)
Sources of Inspiration
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