Thin Mints.

Thin Mints.  Oh Thin Mints, how I love thee.  Unfortunately all my favorite Girl Scout cookies (Tag-A-Longs, Trefoils, Thin Mints, etc) contain milk.  Bummer.  However, I’m determined to make my own and I did just that with Thin Mints.  I’ve been on a Coconut Oil kick recently and these were no exception.

They are simple to make and just as delicious to eat.  I made them during the snow storm last week and they were the perfect addition to curling up with a cup of tea (or hot chocolate) in front of the fireplace.  They are also a quick and easy last minute valentines treat – make them in 15 minutes and let them set while you get ready.  It’s the perfect combination!

Thin Mints
Makes About 3 dozen Cookies

What You’ll Need:

40 Ritz Crackers (surprisingly vegan and I promise you can’t taste the Ritz Crackers)
1 tbsp Coconut Oil
1 C Dark Chocolate Chips (Carob Chips or Vegan Chocolate)
3/4 tsp Peppermint Extract (Peppermint extract is much more potent than vanilla so just be cautious when adding a little extra flavor)

– Line a piece of wax paper across your kitchen counter
– Melt, on low heat, the Coconut Oil and Dark Chocolate together in a small-medium sized sauté pan stirring constantly
– Add the peppermint extract
– Remove from heat
– Coat each Ritz cracker with chocolate mixture – it is easiest to lay the crackers in the pan then flip them over to coat the other side
– Using a fork, scoop the crackers out of the pan individually and place on the parchment paper.  Make sure to allow the excess chocolate to drip off
– Continue the process until you run out of chocolate.  *If the chocolate starts to harden back up, just place the pan back over low heat until re-melted – no biggie!
– Place the wax paper in the fridge to cool.  After an hour (give or take a few minutes) you can begin to eat them.  I made sure to only snag a few as I put them in a zip lock baggie.

These must stay refrigerated (or in the freezer!) or else the chocolate will melt off.  You technically can leave them in the freezer for a couple months, but that would be such a shame.


~ by Hilary Walsh on February 14, 2013.

3 Responses to “Thin Mints.”

  1. Love your grape hyacinth…and the cookies look good too! Carob for me!

  2. I am going to make these … will let you lnow!!

  3. Omg yum! Cant wait to make these. Ur an awesome cooker baker. Love love love your almond butter. Just finished the last lick! Hugs my fav redhead!

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