Tuesday, December 28, 2010

Thin Mint Cookies

To make thin mints we used our basic Sugar Cookie recipe (see below) added to the mixture
Cocoa (We used Hershey's Special Dark Cocoa & regular) about 1/4 cup each
Peppermint Oil (candy oil) to taste (start small amounts it doesn't take a lot)
Roll out super thin about 1/16" think cut out into shape, we did rounds (we used the pumpkin pie spice cap that was sitting there lol), then bake at 350 for 10-15 minutes.  You are wanting them slightly crispy.   Let Cool
For chocolate coating we used melted Sugar Free Dark Chocolate discs mixed in a little bit of coconut oil melted to keep the chocolate thinner.  Then we kept in the fridge until it was time to eat/give away so they didn't melt.

Sugar Cookie
2 cups almond flour or meal
¼ cup coconut flour (helps bind)
¼ cup Quinoa Flour (keeps it moist)
1 teaspoon sea salt
1 teaspoon baking soda
1 egg white
1 cup sugar or substitute (we use Zsweet)
1 teaspoon Vanilla
½ cup butter or coconut oil

Sugar Cookies we cooked for 10 minutes at 350
***to make a crisp butter cookie omit egg white & baking soda)
This is our *base* sugar cookie recipe.
You can add different flavorings such as brown sugar, molasses, chocolate chips, nuts etc and have Chocolate chip cookies.

No comments:

Post a Comment

We are Rob & Heather, have been happily married for 8 years. Well the day before (August 23rd, 2010) Rob's 40th Birthday we got some scary news from the Dr, he felt that Rob is sensitive/allergic to grains and they were creating a constant inflammatory process in his body. So this is our journey to be Healthy while Living Grain Free! What exactly is a grain free diet? Click Here to see what a Grain Free Diet is All About

Favorite Substitutions

These are some of our favorite substitutions:
When we say we use Baking Powder we use a substitution
Baking Powder Substitution
Our Favorite Sugar Substitute: ZSweet Natural Sweetener
Replacement for regular flour