Saturday, February 25, 2012
GFCFSF Thin Mint style cookies
We made these little gems recently and all I can say is dang they were good. As I write this I think that I may even whip up another batch. I love the Nourishing Our Children site and that is where this recipe came from. You can find the original recipe on their site HERE.
But as usual I made some modifications to suit our family's needs so here goes:
½ Cup Coconut Oil Softened
1 Organic Egg
¼ Cup Coconut Nectar (SEE HERE)
3/4 Cup Coconut Flour (sifted)
1 teaspoon Non-Aluminum Baking Soda
¼ Cup Organic Cocoa or Cacao Powder
Several drops of organic Peppermint Essential Oil.
Blend together the softened butter and the coconut sugar with a hand held mixer. Add the egg and beat to make a soft batter. Mix in the flour in small increments. You want it to be soft and pliable. Mix in the cocoa powder until combined and add the peppermint essential oil. Roll the dough into a log and refrigerate for 30 minutes. Line a baking sheet with parchment paper. Slice dough from the chilled log approximately ¼ thick and place the rounds on the parchment lined cookie sheet. Bake at 350 degrees F. for 7 – 9 minutes. Let cool completely then freeze.
Take some Enjoy Life allergen free chocolate chips and melt them down. Take each frozen cookie and place on a fork. Spoon the melted chocolate over the cookie. Hold cookie over melted chocolate chips so the excess drips back into your pan/bowl. Place back on the parchment and allow to set. Using frozen cookies will help the chocolate set much faster. Store in the freezer, trust me they are even better frozen! You can see that we do deviate from the original recipe quite a bit in terms of sugar. We do not eat refined sugars on a regular basis, but these are more of a true cookie so the coating does have evaporated cane juice. We do lots of healthier cookies so I don't feel bad about doing this version once in a blue moon. Plus, if you are like us, the kids won't end up getting too many! ;)