Monday, February 13, 2012

Paleo Thin Mints and More!

Not that this post has anything to do with Valentine's day -- but i HAD to post this for anyone looking for a little something sweet. Be it for yourself or for someone else, these cookies are sure to satisfy even the most loyal thin mint fan -- I threw in lemon balls (which I would likely flatten next time) and shortbread. Be careful, these are all highly addictive! Enjoy!







Thin Mints
1 C Almond Flour
1/4 C Coconut Flour
1 Egg
1/2 tsp Salt
¼ C Coco powder
3 Tbsp raw honey
2 tsp peppermint extract
1/8 C Avocado Oil
Coconut oil

1 C dark chocolate chips (over 60% or Enjoy Life brand)
1 tsp peppermint extract

Directions:

Preheat oven to 350.
Mix all ingredients together until you can form a ball
Use coconut oil to oil your hands.
Using the dough, form 1-inch balls then flatten into discs.
Place on parchment paper and bake for 15 minutes or until discs look dry.
After cookies have cooled, place chocolate chips in microwave safe bowl and microwave at 30-second intervals until chips are melted.
Add oil to melted chocolate and stir.
Dip cookies in mint chocolate and place on wax paper. Let chill in refrigerator to harden. Enjoy!


Coconut-Lemon Meltaway Cookies
Makes about 2 dozen

1 ½ cups Almond Flour
1 ½ cups unsweetened shredded coconut
1/3 cup coconut flour
2 big pinches of sea salt
4 Tbsp raw honey
4 Tbsp lemon juice
1 tsp lemon extract
2 tsp vanilla
1 Tbsp lemon zest
5 Tbsp coconut oil melted

Directions
Preheat oven to 250
In a bowl, combine all of your dry ingredients. In a separate bowl, mix all wet ingredients.
With your mixer on, slowly stream the wet ingredients into the dry then add melted coconut oil.
Scoop batter and form 1 inch balls.
Place in oven for 1 hour. After they are cool to the touch, let the cookies chill in the refrigerator for about 20 minutes.
The finished cookie will be dry on the outside and melt-in-your-mouth moist on the inside.


Paleo Shortbread Cookies

2 C almond flour
¼ C coconut flour
½ tsp sea salt
¼ C raw honey
½ C cold pastured butter, cut into small pieces
1 tsp vanilla extract

Directions
Preheat oven to 350
In a large bowl, whisk dry ingredients together.
Add honey, butter and vanilla.
With a pastry blender, (or your hands) combine ingredients until they form small crumbs. It should stick together if you pinch some between your fingers.
Place crumbly dough on parchment paper then place another piece of parchment paper on top.
Roll the dough into a long rectangle then use a knife or pizza cutter to cut the rectangle into 2 inch bars.
Use a spatula to transfer the bars to a parchment lined cookie sheet
Bake for 12 minutes or until the edges are lightly browned
Let cool on a cooling rack then enjoy!



13 comments:

Amanda said...

This will help make avoiding girl scout cookies easier!

Orleatha Smith said...

Yay! That was my intention ;)

Kristie said...

Thanks for these. Just made the thin mints, very good!

Heidi Maxwell said...

Holy bananas you are a BAD mama jamma - these mint cookies are delicious!! Thank you! Lemon Melts on deck for tomorrow. ;)

Orleatha Smith said...

YAY!!! The thin mints were my first choice too -- followed by the shortbread (because i LOVE butter). The lemons were close. They are SUPER rich so be sure to keep them small -- a lil goes a LOOOONG way! :)

Kelly Chambers said...

I made the thin mints today and they turned out pretty well. I did a half and half misture of 100% unsweetened bar and a semi-sweet bar of chocolate. It turned out pretty good - not as sweet - but still good. :)

Orleatha Smith said...

I'm glad they turned out ok for you. If you'd like them sweeter, add a Tbsp more of raw honey.

Preity said...

Lovely!!! :)

Just found this and can't wait to give it a try - I'm sure it'll be a big hit with my kids (and hubby too)!!

Thanks for sharing. :-)

Monkey Mom said...

Has anyone tried to substitute Stevia in this recipe?

Orleatha Smith said...

I havent tried it because my family doesn't like stevia. Give it a whirl (on half a batch just in case) and let us know how it turns out!

Aja McClahanan said...

You can actually mix stevia and honey and it cancels out the taste of both! You can reduce the honey and the net carb impact by doing so. I usually sub 1c of sugar for 1/4c honey + 1/2 tsp stevia.

Unknown said...

What can I sub for avacado oil?

Orleatha Smith said...

You can sub olive oil