Homemade and All-natural Thin Mint Recipe Recipe

As promised, an all-natural Thin Mint recipe for you. No shortening, no trans-fats from partially hydrogenated vegetable oils - just good old-fashioned butter, cocoa, vanilla, sugar, chocolate, whole grain flour, and peppermint turned into delicious, thin minty goodness.

Homemade and All-natural Thin Mint Recipe

It is Girl Scout cookie season. I fall prey to the enterprising sugar-pushers every. single. year. I can't help myself, who can? A box only sets you back a few bucks, and for that you get to relive the flavors of your youth.

Truth be told, I was a pint-sized top-seller in my day, so I know all the strategies. The most important strategy of all: get your parents to sell for you. No better way for an eight year-old to learn management skills. Set sales goals for your parents and reward them by clearing the dinner table or emptying the dishwasher when they hit their sales targets.

I wrote about the state of the Thin Mint two years ago. I promised an all-natural Thin Mint recipe for you. It took me two years, but as promised, here it is...No shortening, no trans-fats from partially hydrogenated vegetable oils, no weird, processed cake mix cookies - just good old-fashioned butter, cocoa, vanilla, sugar, chocolate, whole grain flour! and peppermint turned into delicious, thin minty goodness.

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Homemade and All-natural Thin Mint Recipe

Chocolate Wafers:
8 ounces organic butter, room temperature
1 cup organic powdered sugar, (I use Wholesome Sweeteners brand)
1 teaspoon natural vanilla extract
1 cup cocoa powder (I use Dagoba's cacao powder)
3/4 teaspoon fine grain sea salt
1 1/2 cups whole wheat pastry flour

Chocolate Peppermint Coating:
1 pound good quality semi-sweet chocolate, chopped
natural peppermint oil to taste

Preheat your oven to 350. Racks in the middle zone.

Make the cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract and then the salt and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, sort of like a thick frosting. Add the whole wheat pastry flour and mix just until the batter is no longer dusty looking, it might still be a bit crumbly, and that's o.k. You don't want to over mix and end up with tough cookies.

Turn the dough out onto a counter, gather it into a ball, and kneed it just once or twice to bring it together into once nice, smooth mass. Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick. Place the dough in the freezer for 20 minutes to chill.

Rollout and bake: Remove the dough from the freezer and roll it out really thin, remember how thin Thin Mints are? That's how thin you need your dough, about 1/8-inch. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. Stamp out cookies using a 1 1/2-inch cutter (this time I used one with a fluted edge, I've done hearts and other shapes in the past). Place cookies on a parchment-lined baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a baking rack if you've got one.

Make the peppermint coating:

While the cookies are in the oven you can get the coating ready. I use a makeshift double boiler to melt chocolate (a metal pan over a saucepan of gently simmering water), but I know many people who swear by melting chocolate in the microwave. Slowly melt the chocolate, stirring occasionally until it is glossy and smooth. Stir in the peppermint extract. If you think the chocolate needs a bit more peppermint kick, add more extract a drop or two at a time - but don't go overboard.

Finishing the cookies: You are going to coat the cookies one at a time and then gently set them on a parchment-lined baking sheet to set. Drop one cookie into the chocolate and (using a fork) carefully make sure it gets fully coated. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on the aforementioned prepared baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. They will set at room temperature, it just takes much longer, and I prefer them straight out of the freezer anyways ;)

Make 3 or 4 dozen cookies.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

I love these cookies! I happen to newly be a stay at home dad and I was having some trouble finding natural alternatives to these delectible snaks.

MIKE

I have been waiting for this update since I read your first entry on Thin Mints - I'm so glad you nailed down a good recipe. I, my husband, and the entirety of our Thin Mint-obsessed extended families, cannot wait to try these out!

You oughta get a merit badge for making those!

I'm with you Nori! Before I was vegan, I used to LOVE Thin Mints and Samoas. Of course, with all the cruel animal products in them, I would never eat the real GS versions again. But now I can make these at home with a healthy conscience. Earth Balance Buttery Sticks rock! :)

Moriah Lindsley

This looks great! I love Thin Mints Girl Scout Cookies as well, and must restrain myself from eating a whole box at one sitting. I am not usually a big eater, but Thin Mints are an exception. Thank you for your time and effort in creating a healthy Thin Mint!

Emi

Wow! I am super-impressed, as well as worried about my waistline. I resisted buying G.S. cookies all season and now this! :) THANK YOU!

I am such a sucker for Girl Scout cookies, thin mints especially, and Boy Scout fundraisers, too. (The BS in our area do Krispy Kreme weekend fundraisers.) All those years of selling GS cookies...8 years, to be precise...has come back to haunt me in my adult life. I can't resist buying a box or two from every GS that approaches me. With this delicious looking recipe, I now have a reason to eat them in the off season! ha ha ha This is going to be sooooo bad for this pregnancy! :-)

I would have the 3rd the samoa recipe. I love those heavenly delectables. Anyone with info for some recipe, even if it mistakes me into a fat cow, is well appreciated. Moooooo.

Brett M.

I'm having a pavlovian-mouth-watering reaction to the very idea of these. Could somebody get me a napkin?

I can resist the usual GS cookies -- trans fats; not vegan! Boo, hiss! But these look awesome. I'm so going to try them with Earth Balance! :)

You've made me very, very happy. I can't wait to try this recipe.

I've been living in England for 6 years and they don't do GS cookies here. Lucky for me, a good friend brought a few boxes from a recent trip to the US. We devoured them in a Saturday morning. This version sounds great! Can't wait to try them and convince my British husband that GS cookies really are a good idea!

Jackie

i definently second the samoa recipe idea! those are the 2nd favorite for most people! thanks so much for the recipe. girl scout cookies have gone down in flavor in the past couple years, and i would love to try to make these and be able to make them any time of the year! thanks!

Anonymous

Thanks for the Thin Mint posting. Like Brian and Emily I look forward to a heavenly "Samoas" recipe.

Joann

Gorgeous! The only way I could avoid buying from the Girl Scouts this year was to console myself: oh, that's right; I can't eat gluten. To answer Annabelle's question (because, of course, the first thing I thought when seeing these is how to make them gluten-free), I would try the following flour combination for the whole wheat flour: 3/4 cup sweet rice flour 1/4 cup tapioca flour 1/4 cup millet flour 1/4 cup teff flour If you don't have all those flours, I'm sure a good gluten-free flour mix (like the ones from Gluten-Free Pantry) would work just fine. Thanks, Heidi.

good heavens this recipe looks heavenly i'm defnitely gonna try them thanx heidi

gail - south africa

These cookies look great! Will try them as soon as possible...and afterwards I also would like to share the recipee with Turkish food bloggers... What yu say?.... Have a nice day Begüm

what would the nutrional content of these thin mints be?

Anonymous

Bless you for figuring this out - I am excited to try it. And, none of us are surprised that you were a top-selling cookie seller. ;)

What a great recipe! I used to love those cookies but they just don't taste good anymore. All that hydrogenated everything. I'll look forward to trying these!

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