Stay Thin with these Thin Mints (vegan and gluten free)

Yep – it’s STILL Girl Scout Cookie time.  And, while I help Kate sell her stock of Girl Scout cookies as she learns how to handle money, how to talk to customers, and the art of being professional, I am secretly cringing inside because I am hearing comments like,

“Oh – these won’t make it home – I’ll just go eat them all in my car”

“I grab a sleeve (of Thin Mints) and give a sleeve to my daughter and we eat them all”

“Ugh – I’m trying to lose weight after the holidays but but I can’t resist these”

My heart is breaking.  I used to be just as addicted to Girl Scout Cookies as the rest of the world.  Yes – they taste delicious!  I know the feeling of not being able to just eat a few but wanting to eat the whole box.  And I also know the guilt and the ickiness after having eaten too many.  BUT,  I’m on a mission – it’s one to allow you to have a delicious dessert but to give you a healthier, more kind option for your body.

A light bulb went on last night when my family and I were talking about other homemade Girl Scout cookies that I could make. Nathan said, “Mom, why don’t you make a homemade Thin Mint from your no-bake dark chocolate brownie recipe?  BINGO.  My son is brilliant! I ran to the store to get ingredients and started experimenting away.

What I came up with is pure YUM.  AND – with that yummy taste comes the power of dates.  Check out how great dates are:

  • One Medjool date has 17 milligrams of potassium and 15 milligrams of calcium  (You won’t find those in plain ol’ white sugar!).
  • Dates have one of the highest antioxidant contents of any fruit or vegetable, which protects the body against degenerative diseases such as cancer and heart disease.
  • Dates have a high fiber content, and practitioners of Chinese medicine have long used dates to improve physical conditions such as stomachache, abdominal pain and anemia.

Homemade Thin Mints

1 cup raw walnuts
6-8 large Medjool dates, pitted**
1/2 cup pure cocoa powder (no added milk or any other ingredients)
2 teaspoons pure peppermint extract
1/8 teaspoon pure vanilla extract
1 1/2 tablespoons maple syrup

  1. Place walnuts in a food processor and blend until the nuts are finely ground.
  2. Add cocoa and process until everything is evenly combined – you might have to scrape the sides down.
  3. With the motor running, drop dates one by one through the feed tube until the mixture comes together.  Start with 6 dates.
  4. Add vanilla, peppermint, and maple syrup.  Mix and check consistency.  It should be sticking together and look a little like play dough.
  5. If mixture is crumbly, add additional 2 dates and process until it looks like this:
  6. Transfer the mixture into a small pan.  Mold into the pan and refrigerate for at least half an hour before cutting.
  7. If desired, cut into circles with a cookie cutter or simply slice into sqaures. You can eat these cold, or allow them to come to room temperature, which I prefer

Enjoy!  My family LOVED these, and this is a dessert I don’t feel guilty about indulging in myself.  They are very rich, so a little goes a long way.  Mmmmm – thin mints…..

**Note that these have a slightly oily texture to them – I experimented with using less versus more dates and we all agreed that the extra dates gave the cookie a much smoother texture and was more pleasing on the tongue.  But, as I mentioned, start with less dates (6 – ish) and work your way up to get the consistency you want.

Do you want to learn how to cook more, delicious food like this, or are you just needing some support with your food choices?  Contact me for a complementary 30-minute Wanna Eat Well Discovery Session.

Advertisements
This entry was posted in Cookie Recipes and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s