If you're heading to a holiday party this year, there's a good chance someone will bring along the box of Thin Mints they felt obligated to purchase from a colleague's little Girl Scout, or that they perhaps had to buy from their own little Girl Scout in order to meet sales quotas for the troupe. (Or perhaps you're that person and you're reliving fond memories of the cases and cases of cookies that would end up in your home every year. No? Just me? ;) I loved those cookies. I am also so glad they're not in our house anymore. Oy.)
If you DO find yourself at a holiday party and those Thin Mints are calling your name, but the part of your brain that says, 'Eeek, sugar, eeek, hormone-laden milk ingredients, eeek, gluten' kicks in, I have just the solution! Bring these along and you won't even need to feel tempted by the cookies of yore... and let's face it, they were probably made last year anyways.
These Raw Vegan Thin Mint Cookies are free of added sugar, gluten, dairy or artificial ingredients. And while they don't necessarily support the Girl Guides of Canada or the Scouts, you can feel great about sharing them with kids... mainly because they're not going to contribute to any cases of Type II Diabetes. #win
They're super simple to put together and involve the extra fun step of rolling things between parchment paper. No rolling pin? No worries. A can of chickpeas (or similar) will totally work.
Because coconut oil turns liquid at anything warmer than room temperature, make some space in the freezer before you get started: you'll keep your cookies cold to retain their shape while you mix up the filling.
I used a combination of nourishing ingredients in both the filling and the cookie batter to up the nutrient value of these little treats. Maca is an incredibly superfood with hormone-balancing powers (wow!), while hemp provides usable vegan protein and coconut adds a hefty dose of nervous-system supporting fat. As I've talked about on the blog before, fat coming in to the system allows the body to chill out... and when it feels like there's fat readily available (ie. no famine!), the body will more easily release extra accumulated tissue it doesn't need. Fat will not make you fat, and it's so darn yummy, especially in plant form.
I experimented a little, too, with using a smoothie blend called Gold + Glow from my good friend Maria Marlowe. It has a unique flavor and will change the taste of the filling a little bit - in a good way! - but if you'd rather use straight up maca, you absolutely can.
So! Holiday baking! Healthified. Good luck explaining which Girl Scout you bought these from.
- 1 1/2 cups almond flour
- 1/4 cup coconut oil
- 1/4 cup brown rice syrup
- 1/4 cup cocoa
- 1/4 cup coconut oil
- 1/4 cup tahini or nut butter
- 3 tbsp brown rice syrup
- 1/2 cup coconut flour
- 1 tsp vanilla
- 1/4 cup shredded coconut
- 1 loosely packed cup of mint leaves
- dash of maple syrup
- 2 tbsp maca powder or Gold + Glow powder
- Start by preparing your cookie batter. Combine all ingredients in a food processor and blend until smooth.
- Remove batter and form it into a ball. Transfer to a waxed-paper lined work surface, like a counter or cutting board.
- Place another sheet of waxed paper or parchment over the ball of batter and use a rolling pin or can to roll it flat, continuing to smooth it out until it's about 0.5cm thick. Remove the top sheet and use a cookie cutter - whatever shape you like - to cut out an even number of cookies. Gather up any end bits and roll into a ball, repeating the process until you have used all of your batter.
- Place cookies on a baking sheet and set in the freezer. The coconut oil needs to stay chilled in order to stay solid. Your cookies will hang out in the cold until you're ready to assemble them with filling.
- Move onto the filling: combine filling ingredients in the food processor and blend until smooth.
- Remove cookies from the freezer, leaving them spread out on the baking sheet.
- Into the center of half of your cookies, drop 1/2 tsp- 1 tsp of filling. Use a lifter to pick up the remaining cookies and place one on top of each filling-topped cookie to form a little sandwich. Press down lightly to adhere.
- Transfer your baking tray back to the freezer and allow cookies to sit for at least 10 minutes before serving.
- Store in the fridge or freezer in a sealed container.