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Healthy Thin Mints! (paleo, vegan option)

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Saved the BEST (well, best, in my humble opinion) girl scout cookie for last! Healthy Thin Mints! And while it’s been a long while since I’ve had the original, I do believe that these are even better than how I remember them. This healthy version is made with only real fresh ingredients, has the perfect ratio of chocolate to crisp chocolate cookie and spiked with a heavy dose of peppermint oil that adds a nice twist of coolness to the chocolate. And just like the original, these are amazing when eaten straight out of the freezer!
And while there are certainly some steps involved to make these delicious cookies, it’s not as difficult as I originally imagined. The cookie comes together in just one bowl with simple ingredients and the dough, after it rests, is very easy to work with! After the cookies are cut and baked, they are dipped in chocolate, pop back in the fridge/freezer to set and viola! fresh Thin Mints that you can feel good about eating! These are paleo-friendly if using your favorite paleo chocolate bar cut into pieces for the coating. Easily made vegan by replacing the egg with a flax egg. You can bet these were gone in a flash at our house!

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Samoas Bars
Healthy Tagalong Cookies

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Thin Mints

This healthy version of the Girl Scout classic is made with only real fresh ingredients, has the perfect ratio of chocolate to crisp chocolate cookie and spiked with a heavy dose of peppermint oil that adds a nice twist of coolness to the chocolate. And just like the original, these are amazing when eaten straight out of the freezer!

paleo (gluten/grain/dairy free), vegan option, refined sugar free

Servings 20 cookies

Ingredients

Cookie Ingredients

  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil melted and cooled
  • 1 egg or flax egg
  • 1 tsp vanilla
  • 1/2 tsp peppermint oil
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/8 tsp kosher salt
  • 1/4 cup tapioca flour

Chocolate Coating

  • 7.5 oz chocolate chips or chunks about 1 heaping cup
  • 3/4 tsp coconut oil
  • 1/2 tsp peppermint oil

Instructions

  1. In the bowl of a stand mixer or in a medium mixing bowl beat together the coconut sugar, coconut oil, egg, and vanilla until well mixed and lightly frothy. Then mix in the peppermint extract.

  2. Add in the coconut flour, cocoa powder, baking powder, and salt and blend until just well incorporated.

  3. Then add in the tapioca flour and mix again until no white streaks remain and a soft dough forms.

  4. Wrap tightly in parchment paper and place in the fridge for at least 1 hour or in the freezer for 15 minutes (fridge is preferable).

  5. Once dough is firm, roll out dough between two pieces of parchment paper into a rectangle about 1/4 in thick. Then use a 2 in or 2.5 in round cookie cutter to cut out cookies. Re-roll the dough until all pieces are used.

  6. Heat oven to 350 degrees and bake cookies on parchment lined baking sheet for 12-14 minutes. Cookies will be slightly firm and just a bit darker around the edges.

  7. Remove from oven and let cool on baking sheet for 3 minutes then move to cooling rack to let cool completely.

  8. While the cookies are cooling, prepare the chocolate coating. Melt the chocolate chips or chunks and coconut oil in a large bowl in either a double boiler or in short bursts in the microwave stirring often. One melted, remove from heat and stir in the peppermint oil.

  9. Using a fork, dip each cooking into the chocolate and flip over so it's completely coated, then lift cookie with the fork and tap the side of the bowl to allow excess chocolate to drip off. Place back on parchment lined baking sheet.

  10. Place in freezer to allow chocolate to set. Drizzle with extra chocolate if you like!

  11. These, like the original Girl Scout Cookies, are phenomenal when frozen. They will keep for about a week in the fridge.

Recipe Notes

Dough can be made ahead and kept in the fridge for a day or so. 

I used and loved the Peppermint Flavor by Frontier Co-op. If using peppermint extract, you'll need far less than what I have listed in the ingredients. Start by adding a few drops, taste and add more to adjust to your preference. 

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Healthy Tagalongs (paleo, vegan option)

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Continuing with my Healthified Girl Scout Cookies Week with these Healthy Tagalongs! If you’re craving a chocolate and peanut butter situation, these are IT! It’s a simply made pillowy cookie stuffed with peanut butter and finished off with an easy dark chocolate coating. Do I even need to say more?

Well, just in case you’re not sold on these. The recipe is made with just 10 good-for-you ingredients and are actually very easy to make! The cookie dough base comes together in just one bowl, then flattened and poked to make a well, and filled with your favorite peanut butter or other nut/seed butter. And finished with a 2 ingredient chocolate coating. This recipe can be made completely paleo by using almond butter instead of peanut and coated with your favorite coconut sugar or maple syrup sweetened dark chocolate. I use and love Hu Simple Dark chocolate bars, but Enjoy Life also makes really good allergen free dark chocolate chips (although they are sweetened with cane sugar). These are also easily made vegan by replacing the egg with a flax egg!

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Samoas Bars
Healthy Thin Mints

paleo friendly (gluten/grain/dairy free), refined sugar free, vegan option

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Tagalongs

If you're craving a chocolate and peanut butter situation, these are IT! It's a simply made but pillowy cookie stuffed with peanut butter and finished off with an easy dark chocolate coating.

paleo friendly, vegan option, refined sugar free

Course Dessert

Ingredients

Cookie Base

Wet Ingredients

  • 1/3 cup coconut sugar
  • 2 tbsp coconut oil melted and cooled
  • 1 egg or flax egg
  • 1/2 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Filling and Coating Ingredients

  • 7-8 tbsp natural peanut butter or other nut/seed butter
  • 7.5 oz chocolate chips or chunks about 1 cup
  • 3/4 tsp coconut oil

Instructions

  1. Heat oven to 350 degrees and line baking sheet with parchment paper.

  2. Make the cookies by mixing the wet ingredients together in a medium mixing bowl or in the bowl of a stand mixer. Mix until light and frothy.

  3. Add in the dry ingredients and mix until just fully incorporated.

  4. Scoop ping pong sized dough balls out onto the baking sheet. Using the palm of your hand press down slightly on the balls, then with your finger create a little well in the center on each ball.

  5. Bake for 9-10 minutes or until cookies are just turning golden brown and lightly puffed.

  6. Remove from oven and let cool slightly, about 3 minutes. Then fill each cookie well with about 1/2 - 1 tsp of peanut butter (or other nut/seed butter). Place baking sheet in the freezer to let things firm up, about 15 minutes.

  7. Meanwhile, melt the chocolate and coconut oil either using a double boiler or in short burst in the microwave, stirring often.

  8. Once the peanut butter filing is firm start coating the cookies. Using a fork dip each cookie into the bowl of melted chocolate with the cookie side down, using a spoon pour chocolate over the top of the cookie to coat. Lift the cookie from the bowl and tap the fork on the side of the bowl to remove excess chocolate. Place back down on the cookie sheet. Repeat until all cookies are coated. Place cookies in fridge or freezer to set the coating and until ready to eat!

Recipe Notes

When coating the cookies, it's best to work in batches to help keep the filling in tact when working with the warm chocolate. Keep cookies in the freezer as long as possible before coating them. 

Store finished cookies in fridge or freezer. Like other Girl Scout Cookies we prefer to eat these straight out of the freezer! 

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Healthy Samoas Bars (paleo, vegan)

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It’s a classic Girl Scout cookie gone bar form! And I like to think, a more sophisticated version. These samoas have a deliciously crisp cookie base, a thick layer of coconut studded caramel, topped with some more coconut and a healthy drizzle of dark chocolate. Coconut lovers rejoice! Because these Healthy Samoas Bars will satisfy any craving for the classic Girl Scout cookie. 

While the recipe may look intimidating, fret not! These are actually very easy to make. If I can do it, you can to! The cookie layer is made in just one bowl, the no-fail caramel is made with simple ingredients in a sauce pot (no candy thermometer or blender needed!), and the drizzle of chocolate is as easy as melting two ingredients together. Plus it’s made with only good for you ingredients, is paleo-friendly, vegan, and has no refined sugar!

paleo friendly (gluten/grain/dairy free), no refined sugar, vegan

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Tagalong Bars
Healthy Thin Mints

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Samoas Bars

It's a classic Girl Scout cookie gone bar form! These samoas have a deliciously crisp cookie base, a thick layer of coconut studded caramel, topped with more coconut and a healthy drizzle of dark chocolate. These Healthy Samoas Bar will satisfy any craving for the classic Girl Scout cookie. 

paleo friendly (gluten/grain/dairy free), vegan, refined sugar free

Course Dessert

Ingredients

Cookie Base

  • 1 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut oil melted and cooled
  • 2-3 tbsp water

Caramel Layer

  • 1 cup coconut cream as much of the solid from the top of a can of coconut milk, it's ok if there is some liquid and not a full cup of cream.
  • 3/4 cup coconut sugar
  • 3 tsp coconut oil
  • 1/2 cup cashew butter
  • 2 tsp vanilla
  • dash of sea salt
  • 1 1/2 cup toasted coconut shreds
  • additional coconut shreds or flakes for topping (optional)

Chocolate Drizzle

  • 2.5 oz chocolate chips or chunks (about 1/2 cup)
  • 1/4 tsp coconut oil

Instructions

  1. Heat oven to 350 degrees and line a square (8 or 9 inch) pan with parchment paper.

  2. Make cookie base by adding all dry ingredients to a large bowl or a stand mixer. Mix together until all ingredients are evenly distributed.

  3. Add in the coconut oil and 2 tbsp of water and mix again until it looks like soft clumpy sand. If it's still a little dry drizzle in the third tablespoon of water until it sticks together.

  4. Press the dough down firmly into the prepared pan so it becomes one even layer. You can use an additional piece of parchment paper to help press it down evenly.

  5. Bake for 20 minutes or until lightly puffed and golden brown.

  6. Remove from oven and as it cools prepare the caramel layer.

  7. In a small sauce pot add the coconut cream, coconut sugar, and coconut oil and simmer on a low flame, stirring often for about 5-6 minutes. The mixture will bubble and become a dark caramel color and be very aromatic. The caramel is ready when it has thickened slightly. Remove from heat and add the cashew butter, vanilla, and salt to the pot. Stir well until all is fully incorporated and caramel is thick. Then stir in the coconut.

  8. Pour the caramel layer over the cookie base and top with additional coconut shreds or flakes if desired and place in freezer to firm up (about 15 minutes).

  9. Prepare the coconut drizzle by melting the ingredients together over a double boiler or in short bursts in the microwave, stirring often. Once melted drizzle over the coconut caramel layer to your hearts content.

  10. Place back in the fridge or freezer until ready to eat. Slice and enjoy!

Recipe Notes

* Coconut caramel layer: I used two different types of coconut for this recipe. I used coconut shreds (toasted in the oven at 325 for 7ish minutes) for the caramel layer. And then used large toasted coconut flakes for the top. This is totally optional, I like that it adds a nice texture change between the filling and the topping. But do what feels right or use what you got in your pantry stores! 

* These will keep in the fridge for about a week, longer in the freezer! 

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Healthier Smores Cookies (gluten/grain/dairy free)

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I’m SO excited to be kicking off my Healthified Girl Scout Cookies Week with these Healthier S’mores Cookies! This week I’ll be sharing FOUR healthier versions of Girl Scout Cookie flavors. If you either can’t have them due to dietary restrictions or the season is over and you need your cookie fix, I got you!

These Healthier S’mores Cookies have a soft and cinnamon-y cookie exterior and stuffed with melty chocolate and a gooey marshmallow. And they are absolutely glorious. My husband and I almost destroyed a whole pan of these bad boys in a single day. So here’s the warning, these are addictive! The good news is that the cookie is paleo-friendly and not overly sweetened to counter balance the sweet center. I used Hu’s Simple Dark chocolate bars, which are refined sugar free, but there is traditional sugar in the marshmallow. So while these are gluten, grain, and dairy free, they do have some refined sugar, making them “paleo-ish”. They are “healthier” because they definitely have less sugar than what you’d get from the boxed variety. So you can bet I’ll be making these again soon and alllll summer long, because this girl loves her s’mores and these cookies just hit the spot without the sugar overload.

While these do take a bit of prep, it is 100% worth the time it takes to create these. The cookie is made with just 9 simple ingredients and in just one bowl! Use your favorite brand of marshmallows and chocolate bar for the interior.

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthy Samoas Bars
Healthy Tagalongs
Healthy Thin Mints

paleo-ish, gluten free, grain free, dairy free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna so I can share it with the world!

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Healthier S'mores Cookies

These Healthier S'mores Cookies have a soft and cinnamon-y cookie exterior and stuffed with melty chocolate and a gooey marshmallow. And they are absolutely glorious.

paleo-ish, gluten free, grain free, dairy free

Course Dessert

Ingredients

Cookie Ingredients

Wet

  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup coconut sugar
  • 1 egg

Dry

  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

S'mores Filling

  • 10-12 large marshmallows cut in half
  • 20-24 cubes of your favorite chocolate about 2 bars

Instructions

  1. Make the cookie dough by mixing the wet ingredients together either by hand or in a stand mixer. Mix until frothy.

  2. Next, add in all the dry ingredients and stir until just fully incorporated and a dough is formed.

  3. Using a large cookie dough scooper (I used a 3 tbsp, 50 mm) scoop out dough into large balls and place on parchment lined baking sheet.

  4. Fill the cookies by taking a dough ball, pressing it into a flat circle in the palm of your hand and stack a cube of chocolate then a marshmallow half in the center of the cookie. Fold the edges of the cookie over and place the filled cookie back on the pan. I found that keeping the dough ball with marshmallow on top keeps the cookies more in tact during baking.

  5. Place the baking sheet in the freezer for at least 30 minutes, preferably 1 hour, and up to overnight.

  6. Bake at 360 degree for 10-12 minutes or until the cookies are golden brown.

  7. These are amazing when served warm but will keep in an airtight container for a day or so. Afterwards move the fridge or freezer for longer storage.

Recipe Notes

  • I used a pair of kitchen scissors to cut the marshmallows in half (think hamburger bun style) and highly recommend that method. 
  • You can feel free to use chocolate chips and mini marshmallows if you prefer. However I found that the cube and half large marshmallow method made for easier filling. 
  • I firmly believe that these are at their true glory when eaten warm. Although I did not try it, I suspect these can be made in advance, frozen on a baking sheet, and then moved to a hearty freezer-safe bag or container to keep on hand for future baking. Should last a few months in the freezer.  

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