Girl Scout* Cookie Season. Back in the day I could demolish a box of Thin Mints no problem. This year they offered 2 different Gluten Free Cookies but not every troop got the opportunity to sell them. What fascinates me is they didn’t de-gluten any of their already popular cookie flavors, they created a new cookie Toffee-tastic.
*Fun fact, I was a brownie for 1 year. I was never a joiner.
But Thin Mints! What about Thin Mints?! I set out to create a chocolate mint cookie. Never a fan of peppermint extract (too toothpastey) I bought some fresh mint for this. This is when I learned mint is a fragile herb and shrivels up pretty quickly. Or maybe I did something wrong? I made these cookies like I would make crackers, by forming them into a log and placing in the fridge to harden before cutting them. Afterwards I cooled the cookies (on the deck because it is freezing here) and planned on dipping them in chocolate but found that brushing them with melted chocolate worked best.
- 6 dates, seeded
- Boiling water
- ¾ cup almond meal
- 8 TBS butter, room temperature
- ½ cup all purpose gluten free flour, I used flax all purpose
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 2 TBS cocoa powder
- 1 TBS vanilla
- 1 TBS fresh mint, finely chopped
- 10 oz chocolate
- In a saucepan combine the dates and boiling water. Set aside to soften dates.
- In your food processor mix the almond meal, butter, flour, salt, baking powder, baking soda, cocoa powder, vanilla, and mint.
- Once softened add the dates.
- Roll dough into a log and cover with plastic wrap. Place in fridge and allow to harden about and hour.
- Preheat oven to 350F. Remove dough from fridge and discard plastic wrap. Cut cookies thinly and place on cookie sheet.
- Bake about 20-25 minutes, depending on how thick the cookies are.
- Cool before covering in chocolate.
- In a double boiler, or place a bowl over a pot of boiling water, melt the chocolate on low heat.
- Either dip or brush cooled cookies with chocolate. Allow to harden before serving.