Warning: you won't believe these are actually paleo
When I was a kid in Chicago, my mom told me I was always more “challenging” and “contrary” in springtime. (Aka, I argued with everything she ever told me to do) She attributed this behavior to the brutal Chicago winters, where I would succumb to an annual type of audacious cabin fever. (You see, Midwestern Spring is not like any other Spring- it is more like an extended winter with a few 70-degree days thrown in to make sure you are thoroughly depressed when the next spring blizzard passes through.) In all honesty, I think I was just exasperating - my mom, like always, was being too nice.
My tradition of poor spring seasons has persisted throughout my life. In third grade, I remember having a meltdown over a school brochure I was making on Gazelles. (Really. Really.) In fifth grade, I decided to join a soccer team (I don’t play soccer.) and my team lost every game. (Really.) Last Spring, I had the hardest hospital clinical rotation, my national certifying examination, two doctoral level audiology courses, and my program exit examinations all within two months of each other. I was so sleep deprived, coffee addicted, and frazzled that it took 3 months of 9+ hours of sleep each night to recuperate. Spring, you’re just too much to handle sometimes.
When I left spring behind in the Midwest, I discovered in D.C. that spring is actually a season…with warm weather, longer days, festivals, and spring related food. (Hello Cherry Blossom flavored cocktails, cupcakes, kombucha, and pancakes.) Washingtonians take spring very seriously, and spring is probably the most gorgeous time of year here:
Another great thing about spring? Girl Scout Cookies. So good. In my youth, I wasn’t that great of a Girl Scout (My grandma had to sew on the patch I earned for sewing.), but I was fantastic at eating the cookies. This holds true today. Talent. In the Paleo Spring Spirit, I give you: Paleo Thin Mints.
Warning: this recipe took me quite awhile to master. It took me 4-5 different trial batches, and ultimately created what I think is the best spring minty cookie out there. I had some pretty bad Paleo fails (see the bottom of this post), but in the end, these cookies are some pretty great Thin Mint alternatives. Happy Spring!
paleo thin mints
For the cookies:
- 3 Cups cashew flour
- 4 tbsp. dark chocolate cocoa powder
- 1 dash salt
- ½ tsp. baking soda
- 1 Cup coconut sugar
- 3 tbsp. butter
- 1 egg
- 1 tsp. mint extract
For the glaze:
- 2 Cups chocolate chips
- 1 Cup coconut cream
- ½ tsp. mint extract
- Preheat oven to 350 F
- Combine all wet cookie ingredients together, mix well.
- Combine all dry cookie ingredients together, slowly stir into wet ingredients. Mix well.
- Spoon small balls (about 1 tbsp.) of cookie batter onto a parchment paper lined cookie sheet. Press balls down into flat, round cookies by pressing them down with your fingers or using the bottom of a glass.
- Bake at 350 F for 11-13 minutes. Watch closely- these burn easily.
- Once done, set aside and let cool. Heat your coconut cream slowly by using a double boiler, or take the fast route and heat via microwave. (Just be careful not to scorch your cream.)
- Stir in your chocolate chips and continue to heat until chocolate is melted. Stir together and make sure glaze is well incorporated. Add mint extract.
- Dip the cookies into your glaze using a fork. Place onto baking racks to let set for at least 1 hour. (I stuck mine in the fridge to let them set faster.)
- Store in a cool place, as the glaze will melt if they get too warm.