Vegan & Gluten-Free Thin Mints Healthier Girl Scout Cookies! Oil-Free Refined Sugar-Free
Check out the HV APP at https://www.hveating.com/ to get my entire searchable recipe library, brand recommendations, stocking pantry videos, workouts, health topic info videos, and much more! Ingredients: Dry: 1/2 cup oat flour ( I grind my own from rolled oats) 1/4 cup + 2 tbsp cocoa powder 3/4 cup almond flour 1/3 cup date sugar 1/4 tsp baking soda Wet: 1/3 cup date paste ( • The Best Refined Sugar Free Sweetener... ) 1/4 cup nut or seed butter 3/4 tsp- 1 tsp peppermint extract (this amount can be adjusted by 1/8 tsp at a time to your taste) 12 oz date sweetened chocolate chips NOTE: I used a mix of date sweetened and unsweetened chocolate chips in this video. If your pallet is not adapted to eating unsweetened or very dark chocolate then make sure to use all date sweetened or your sweetened chocolate of choice. Instructions Combine all the dry ingredients in one bowl and mix well. Next, combine the wet ingredients in a separate bowl and mix thoroughly. Add the wet ingredients to the dry ingredients and mix to form a ball of cookie dough. Place the ball of dough onto a parchment paper, place another piece on top and roll right between ⅛-¼ of an inch thick. Use a 2 inch cookie cutter to cut the cookies. PLace cut cookies onto a parchment -lined baking sheet. Gather any scraps and reroll them and cut them into more cookies. Continue this process until all the cookies are cut and placed on the baking sheet. Bake the cookies at 315 F for 20-30 minutes. The baking time will vary slightly based on how thick your cookies are. Watch the cookies closely after the 12 minute mark. You want to bake them until you can see a dark golden color under the cookie. The cookies will still be a little soft to the touch in the center, but will crisp as they cool. Allow the cookies to cool completely before coating them with chocolate. Place a glass or stainless steel bowl over a small pot of water. Heat until the chocolate begins to melt. Whisk until the chocolate is all melted and smooth. Place your cooled cookies 1 or 2 at a time into the melted chocolate. Using a fork, submerge the cookies, then lift them out with your fork and tap the fork on the side of the bowl to encourage all the excess chocolate to drip off. Gently place the coated cookie onto a parchment-line pan. Continue this process until all the cookies are coated. Place the pan of coated cookies into the refrigerator for a minimum of 1 hour. Store these cookies on the counter in an airtight container for up to 3 days. Store the rest in the freezer.
