Thin Mint Cookies

I love anything with mint--Andes mints, peppermint patties, mint chocolate chip ice cream, and best of all, Girl Scout Thin Mint Cookies! In case your local Girl Scouts are not selling cookies right now, try these mint cookies to tide you over. Enjoy them drizzled or fully iced with a minty chocolate glaze. Either way, they are delish! [PS-they are great frozen too!]

Makes about 15-17 cookies (depending on cookie cutter size)

Ingredients:

• 1/2 cup oat flour

• 1/2 cup raw cocoa powder

• 1 tbsp arrowroot powder

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup cashew butter

• 1/4 cup maple syrup (add 2 tbsp more if you prefer a sweeter cookie)

• 1 tsp peppermint extract for dough and 1/2-1 tsp for icing

• 1/2 tsp vanilla extract

• 1/2-1 cup cup Lily's chocolate chips (depending on drizzle or iced)

• 1 tsp coconut oil, optional (for glossiness)

Instructions:

1. Preheat the oven to 350 degrees.

2. Mix dry ingredients together in a bowl (flour through salt).

3. Place cashew butter, maple syrup, and extracts in a Cuisinart and process until mixed together.

4. Add the wet ingredients to the dry ingredients and combine to make a big ball. (Add 1-2 tbsp water or plant milk if the dough is too crumbly.)

5. Place the dough in between 2 sheets of wax paper and roll out to about 1/4 inch thick.

6. Take off the top layer of wax paper and use a small circular cookie cutter or small glass to cut out cookie shapes in the dough. Use a spatula to lift the cookies onto a parchment lined cookie sheet.

7. Bake cookies for 12-15 minutes (I like them to get a little crispy so I cook them for 15-17 minutes).

8. Cool cookies and make icing.

Icing

1. For a drizzle: Use 1/2 cup chocolate chips, 1/2 tsp peppermint, 1/2 tsp coconut oil.

2. For a full icing: Use 3/4-1 cup chocolate chips, 1 tsp peppermint, 1 tsp coconut oil.

3. Place the chocolate, peppermint extract, and olive oil in a small pot.

4. Melt the chocolate by placing the small pot in a slightly larger pot with an inch of water in it and heat on low. Stir until the chocolate is melted.

5. To drizzle chocolate on cookies, cut a small tip off of the bottom corner of a sandwich zip loc bag and place the chocolate inside the bag. Drizzle the chocolate over the cookies by squeezing the chocolate through the small hole in the bag.

6. To ice the cookies, spread chocolate over the tops and let harden a bit (10 minutes or so). Then drizzle more chocolate over the iced cookies (as in the photo top right).

Turn these into Christmas Thin Mints by sprinkling tops with crushed peppermint and using Christmas cookie cutters: