Holy crow! or…

I think I did it. I think I figured out a gf/low carb take on a THIN MINTY (yeah, the ones sold by little girls in green smocks cookie… You know the one) that is extremely passable.

I’m gonna tease you with some pics!  Of course, recipe to follow.       Yum yum!

Pleasantly Plump Mints 

makes 36 cookies

  • 2 1/4 cups finely ground almond flour (I prefer Honeyville Blanched Almond Flour Super Fine Grind– available on amazon!)
  • 3 tablespoons coconut flour
  • 4 tablespoons cocoa powder
  • 1 teaspoons baking powder
  • 1/2 teaspoon xanthin gum
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup granular erythritol
  • 10 drops EZ sweetz (liquid sucralose. You can sub in stevia if you’d like.)
  • 1  egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon food grade peppermint oil
  1. Preheat that oven to 350. Get some parchment paper ready and find your small cookie scoop (the 1 tbsp one)- Mine always disappears!
  2. Mix your dry ingredients together in a bowl till evenly blended- and set aside. (That’d be the cocoa, the almond and coconut flours, the Xanthin Gum, Salt, and baking powder)
  3. Cream your butter and erythritol together. Go slow to start, it tends to make a bigger cloud than sugar usually will (and you and everything else that it touches will taste sweet.
  4. Add in the vanilla, EZ Sweetz, and Peppermint oil. Bask in that smell that screams cookie season.
  5. It’s egg time baby! (beat thoroughly, scrape the bowl.)
  6. Dry ingredient time- in batches, scraping the bowl each time.
  7. Rest the dough in the fridge for a few minutes while you lick clean the beaters.
  8. Dose the dough out on a parchment lined half sheet tray (or cookie pan.) with that scooper. You want nice round balls evenly spaced.  I get 12 cookies per half sheet tray.
  9. Place another sheet of parchment on top of the cookies, and press down until they’re somewhere around 1/8 inch (3ish mm) thick. Peel off the top parchment when all the cookies are flat
  10. Bake in the oven, middle rack for about 6 minutes, then spin the tray and continue for another 6 minutes. Cookies should be lightly browned just around the edges. Let them sit on the pan for a minute or 2 before moving
  11. Move entire parchment with cookies to a cooling rack, and let cool completely (who are we kidding? Let them cool for a couple minutes to firm up, warm is good, but cooler is better.) They will crisp up as they cool.
  12. Enjoy!

The next incarnation of this will be chocolate dipped, but honestly, I think these stand really well alone.

Screen Shot 2015-06-12 at 5.19.35 PM

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