this whole grain twist on my favorite girl scout cookie is one of my absolute favorites! easy to make and just as delicious as the classic.
It’s definitely Girl Scout cookie season! Every time I step off the train in the city there are people lined up at the Girl Scout tables and every time I find myself without any cash!
This happened several times until finally I realized…I actually had the ingredients I needed at home to make my own!
I only had whole grain flour on hand, so I set to work on a whole grain version of one of my absolute favorite girl scout cookies…the thin mint. Note though that this recipe would absolutely also work with all-purpose flour!
And lucky for me (and for you!) they were a success! And they weren’t that hard either which is always a plus in my book.
Make a batch and keep them in the freezer so you can pull them out whenever the craving strikes.
whole grain thin mints
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 15 cookies 1x
- Category: cookies
Description
this whole grain twist on my favorite girl scout cookie is one of my absolute favorites! easy to make and just as delicious as the classic.
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (can also use all-purpose flour)
- 1/2 cup special dark cocoa powder
- 1 bag of mint chocolate chips (you can also use semi-sweet chocolate chips mixed with 1 tsp. peppermint extract)
Instructions
- Preheat the oven to 350 degrees F
- Line a baking sheet with parchment paper
- Combine sugar and butter and beat until pale and fluffy
- Add in the salt and baking power and continue to beat
- Add in egg and vanilla beating until combined
- Finally, add flour and cocoa until well mixed
- Cover the bowl with plastic wrap and put into the fridge to chill for 30 minutes
- After chilling, roll out dough (about 1/4 – 1/8th inch thick) on a lightly floured surface and cut using a small round cutter
- Place on parchment lined baking sheet and bake cookies for 10 minutes. Allow to cool on a wire rack for 10 minutes (you can also split this up and store the cooled cookies in tupperware overnight, coating in the morning).
- Melt mint chips over a double boiler and coat the cookie with the melted chocolate scooping the cookie out with a fork, tapping on the edge of the bowl to allow excess chocolate to drip off.
- Place on a parchment-lined pan and put in the fridge to cool.
- Store in a tupperware in the fridge or freezer.
Keywords: cookies, girl scout cookies, thin mints, whole grain
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