While I use this blog as a support to my Wardrobe Consulting business, I sometimes feel the urge to share other snippets of my life with you. Because I know most of you come here strictly for the style-related content, I usually decide not to post anything other than fashion; however, a stylish existence is really not just about the clothes. So I’ve decided I am going to occasionally share some other things that are really important to me, in hopes they will help you in your life, too – a few (healthy) recipes here and there – maybe some recaps of fun trips I go on – that kind of thing. And I don’t intend to make this a lifestyle blog, but I realize that there are other important things to this life, it’s not only about dressing well, and I’d like to share some of those things with you too. How does that sound? Okay with you? Good!
Onto today’s topic – I have really been craving thin mints as they’ve been popping up everywhere, but one look at the Girl Scout cookie ingredients and I was a bit turned off. My hankering for them didn’t go away, though, so I was thrilled when I found this recent recipe posted by Elana from the most amazing grain-free recipe website, Elana’s Pantry. I halved it so that we weren’t too tempted to eat 20 thin mints in one day and then made some tweaks based on personal preference. These things are the REAL DEAL. If you’re gluten-free, grain-free, or trying to eat less processed foods but are still a fan of a treat every once in a while, you absolutely must make these! You won’t be disappointed. Promise.
Clean-Eating Thin Mints (adapted from from Elana’s pantry)
Makes about 10 Thin Mints
For the cookies:
- 2⁄3 cup blanched almond flour (the honeyville brand will work best)
- 1⁄2 teaspoon coconut flour
- 1 tablespoons cacao powder
- 1⁄8 teaspoon baking soda
- 1 tablespoon coconut oil (trader joe’s is cheap and good)
- 2 tablespoons honey
(for vegan, try coconut nectar or maple syrup)
- 1⁄2 teaspoon peppermint extract
For the chocolate coating:
- 3 ounces dark chocolate chunks (try EnjoyLife brand for soy and dairy free chocolate – available at Whole Foods and online)
- 1⁄4 teaspoon peppermint extract
- 1⁄4 teaspoon coconut oil
Directions:
- In a food processor
, combine almond flour, coconut flour, cacao, and baking soda. Pulse in coconut oil, honey, and peppermint extract
- Remove from food processor and form into ball of dough
- Roll out dough between 2 pieces of parchment paper
to ⅛ inch thick (I used my ruler app on my iphone to estimate – seriously)
- Freeze dough for 15 minutes
- Preheat oven to 350°
- Using a 2-inch cookie cutter
, work quickly to cut out dough and immediately transfer to parchment lined baking sheet (I used the lid of a spice bottle… THAT was interesting. Don’t do that)
- Bake at 350° for 5 minutes
- Cool completely on the baking sheet, then freeze for 1 hour
- Melt chocolate, peppermint extract, and coconut oil in a small bowl over top of a saucepan with boiling water (to get the double-boiler effect)
- Remove bowl from saucepan once chocolate is melted. Using fingers and a spoon, dip/cover each cookie with chocolate, then place on a parchment-lined plate
- Transfer plate to freezer for 1 hour
- Remove and devour. Leftover cookies are best stored in freezer to help maintain crunch.
P.S. I am over on one of my favorite blogs, The Vault Files, sharing a sneak peek into my closet today in her cool new series “In My Closet”! Go show Gaby some love, thanks!
