Thin Mint Inspired Cookies

I finally realized that the best part about making your own Girl Scout cookies is that you can have them all year long! Amazing, right? My mom loves thin mints so I was inspired to try and make a healthier version of these cookies. Luckily these came much easer than the Do-Si-Dos.

I learned the microwave tempering technique on The Barefoot Contessa. It is so much easier than melting the chocolate over a double boiler and you don’t run the risk of burning the chocolate.

Ingredients:
1 cup white whole wheat flour
1 tsp baking powder
2 tbsp coconut oil
1 tbsp maple syrup
1 tsp stevia
1 tsp pure vanilla extract
2 tsp + ¹/₂ tsp peppermint extract
2 tbsp milk of choice (I used Almond Milk)
¹/₂ cup milk chocolate, melted
¹/₂ cup dark chocolate, melted

Directions:

1. Preheat the oven to 325^o.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil, maple syrup, stevia, vanilla extract and peppermint extract.
3. Add the flour and baking powder to the bowl and mix well.
4. Add the milk, one tablespoon at a time and turn to medium speed for 3 minutes. The dough will begin to form a paste.
5. Take one tablespoon of the dough and roll into a ball. Press the ball flat on a baking sheet lined with parchment paper. Repeat with the remaining dough. Bake for 25 minute, rotating the baking sheet 180 degrees half way through.
6. While the cookies cool, break half the chocolate into pieces and place in a microwave safe bowl. Microwave for 20 second and stir. Continue to microwave for 20 second increments and stir until the chocolate is melted. Add the rest of the chocolate and stir to melt. Microwave in 20 second increments, if necessary. Stir in ¹/₂ tsp of peppermint extract.
7. Coat the cookies in the melted chocolate and place onto a plate lined with parchment paper. Once all the cookies are coated, refrigerate until the chocolate hardens.

As always, enjoy!

Tags: chocolate, cookies, dessert, girl scout cookies, mint, sweets, thin mints, vegetarian