I was a Girl Scout back in the day, and my mom was the cookie chairperson many times.   I remember my brother and I would hide behind those towering boxes stacked high to the ceiling.  It’s no wonder I have the hardest time saying no to those addicting Thin Mints.  I kid you not, I could eat a whole sleeve of those!

No surprise that I felt ill a few years ago after making up for lost time and eating so many.  Besides my gluttony, the ingredients didn’t lend themselves to my health.  With partially hydrogenated this and GMO that, what did I expect!  So here is my take on a NO BAKE, raw, minty, chocolaty cookie!

This healthy yet decadent cookie is rich and nutty in flavor.  If you use walnuts, make sure that you soak them overnight (learn more) to remove the tannins that give this nut its bitter bite.  Alternatively,  you can use soaked and/or raw almonds or cashews instead.

I originally made this raw cookie with cashews and dates when I shared this in a wellness/cooking class at the clinic years ago, but I got to thinking how I rarely ever use walnuts due to it’s mouth puckering bite.  After munching on some soaked walnuts, it dawned on me the bitter bite was gone.  So happy I figured that out because walnuts truly are a magnificent nut!

In the picture below you will notice that the cookies in the front are very smooth and chocolaty looking.  The reason is, that I pulsed the soaked walnuts and other ingredients till they were a creamy texture in the Cuisinart. The cookies behind them are made with soaked almonds and I did not pulse them as much, leaving a bit of a crunch.

Ingredients:

2 cups of soaked walnuts (or raw and/or soaked cashews, almonds, pecans)

1/4- 1/2 cup coconut nectar (start with 1/4 and taste dough)

1/2 cup unsweetened cacao powder (learn more)

4 tablespoons of unrefined coconut oil (learn more)

1 teaspoon of peppermint extract

1. Put soaked walnuts in the food processor or Vita Mix (strong blender) and process to your liking of a fine flour or coarse-like consistency.

2.  Add coconut oil,  coconut nectar, unsweetened cacao, peppermint and pulse until mixture is blended well, like cookie dough.

3. Press 1 1/2 tablespoons of dough onto a cookie sheet with wax paper.  With wet hands, to prevent sticking,  flatten the cookie on wax paper.

4. Place cookies in the freezer for 20 minutes and enjoy.  They soften at room temperature, so keep stored in refrigerator for up to one week or several weeks or in the freezer.

With a Spoonful of Health, your Girl Scout,

Dawn

P.S.  A shout out to my Girl Scout friends, what an amazing organization that serves our girls beautifully!

 

2 Comments on "Mint Thins (gluten free, paleo, raw, vegan)"