
A special thanks to Tammy Credicott, best-selling author of the Make Ahead Paleo and Paleo Indulgences cookbooks, for creating these two Paleo-friendly versions of two of the most popular Girl Scout cookies – Thin Mints and Samoas.
Enjoy!
Paleo Skinny Mint Cookies
Yields about 60 cookies
Dry Ingredients
1-1/4 cups almond flour
1/2 cup coconut flour, sifted
2 TBSP arrowroot starch
1/4 cup unsweetened cocoa powder
1/4 tsp sea salt
Wet Ingredients
1/2 cup pure maple syrup
1 large egg
1/2 tsp pure peppermint extract
1/4 cup coconut oil, melted
Coating
3/4 cup chopped dark chocolate
2 oz unsweetened 100% cacao chocolate (this is used to cut down on the sugar, but you can use additional chocolate chips/chopped chocolate if you’d like)
1/2 tsp pure peppermint extract
Instructions
- Place the dry ingredients in a medium bowl and whisk to combine.
- Add the wet ingredients, except the coconut oil, to the dry. Blend with a hand mixer.
- With the mixer on low, slowly pour in the coconut oil. Mix well.
- Place the dough on a large sheet of plastic wrap. Using the plastic wrap as a guide, shape the dough into a 1¾-inch diameter log. (You can divide the dough into thirds to make it easier.) Wrap tightly and freeze until very firm, about 2 hours.
- Preheat the oven to 350°F.
- Remove dough from the freezer and slice into ¼-inch-thick rounds.
- Place the rounds on 2 parchment-lined baking sheets. Bake 12-14 minutes, rotating trays part way, or until centers are firm to the touch and the edges start to brown slightly.
- Remove trays from oven. Remove cookies from trays and cool completely on wire racks.
- Meanwhile, melt the coating ingredients in the top of a double boiler over simmering water, stirring until smooth.
- Using 2 forks, dip each cookie in the chocolate coating, scraping off any excess along the edge of the bowl. (If there is such a thing as excess chocolate!)
- Return cookies to the parchment-lined baking sheets. Refrigerate until chocolate sets, about 30 minutes to 1 hour. Store cookies in an airtight container in the fridge up to 5 days, or in the freezer up to 3 months.
Notes
- This recipe makes a lot, so feel free to cut it in half, but I really recommend making the entire batch and rolling the dough into two or three logs. Then you can freeze the spare logs and have cookies ready in no time whenever a craving or special occasion arises!
Paleo Some-More-Ahh’s
Yields about 12 cookies
For the Cookie
Dry Ingredients
2 cups almond flour
1/2 cup unsweetened, finely shredded coconut
1/2 tsp baking soda
Wet Ingredients
1/4 cup pure maple syrup
2 tsp pure vanilla extract
1 egg
3 TBSP coconut oil, melted
For the Caramel
1 cup coconut sugar
1/4 cup coconut nectar
1/2 cup full-fat coconut milk
1/3 cup butter, optional
For the Tops
1/2 cup unsweetened, finely shredded coconut
1/2 cup chopped dark chocolate
1 oz unsweetened dark chocolate, chopped
Instructions
- Preheat the oven to 350°F.
- Make the cookies. Place the dry ingredients in a medium bowl and whisk to combine.
- Add the wet ingredients to the dry and blend well with a hand mixer. Cover and refrigerate dough 15 minutes.
- Scoop rounded tablespoonfuls of dough onto two parchment-lined baking sheets. Place six cookies on each tray, as they will spread a little.
- Bake 12-13 minutes, or until golden brown, rotating trays part way through. Cool cookies on trays for 5 minutes, then transfer to a wire rack to cool completely.
- Lower oven heat to 300°F.
- Meanwhile, make the caramel. Place the caramel ingredients in a medium saucepan and stir to combine.
- Heat over medium-high heat, boiling until mixtures reaches 250°F on a candy thermometer (about 20 minutes).
- Remove from the heat and let cool about 10 minutes.
- Meanwhile, make the toppings. Toast the coconut by spreading it out in a thin layer on a baking sheet and baking in the 300°F oven 10-15 minutes, stirring every few minutes to help it toast evenly.
- Place all the chocolate in the top of a double boiler over simmering water and stir until almost melted. Remove from the heat and stir until completely melted and smooth.
- To assemble cookies, place a small spoonful of caramel on top of each cookie. Top with a sprinkle of toasted coconut. Let cool.
- Dip the bottom of each cookie in chocolate. Place on a parchment lined baking sheet to set. Then drizzle the tops with chocolate. Let cookies sit about 1 hour for the chocolate to fully set up.
- Enjoy! Store in an airtight container up to 5 days, or in the freezer up to 3 months.

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Is it possible to make any of these desserts egg free?
Unfortunately we haven’t tried replacing the eggs when making either of these. If you give it a try though, let us know how it turns out!