Thin Mints, Tagalongs, Samoas, oh my! If your local Girl Scout hasn’t come a knockin’ yet, beware: Cookie season is in full swing. But as much as we love the chocolatey, minty crunch of a Thin Mint fresh out of the freezer, it’s packed with less-than-stellar ingredients, like vegetable oil and artificial flavors.
If you crave the iconic flavors of your favorite Girl Scout Cookies but worry you’ll go to town on an entire box in one sitting, whip up these better-for-you versions. Created by healthy sweet treat extraordinaire, Kim Capella (a.k.a. @pbeechie), these cookies are made with clean, plant-based ingredients you can feel good about.
Just Like Thin Mints
With all of the satisfying snap of traditional Thin Mints, these sweets star unsweetened cocoa, coconut oil, and mint extract. They’re simple to make (and devour).
*makes six cookies
Ingredients
Cookie Base
- ½ cup oat flour
- 2 Tbsp unsweetened cocoa powder
- ¼ tsp baking soda
- ¼ cup unsweetened almond milk
- 2 Tbsp plnt brand Organic Extra-Virgin Coconut Oil
- 10 drops plnt brand Liquid Stevia
Chocolate Coating
- 2 Tbsp plnt brand Organic Extra-Virgin Coconut Oil
- 10 drops plnt brand Liquid Stevia
- 2 Tbsp unsweetened cocoa powder
- 1/8 tsp mint extract
Instructions
- Preheat your oven to 350 degrees.
- In a small bowl, combine oat flour, cocoa powder, and baking soda.
- In a second small bowl, whisk together almond milk, melted coconut oil, and stevia.
- Slowly add the wet ingredients to the dry ingredients and mix well.
- Divide the batter evenly into six balls and flatten each as thin as possible onto a parchment-lined baking sheet.
- Bake for 12 minutes, or until firm.
- Let cool for 10 minutes, then place in the freezer for 30 to 60 minutes.
- While the cookies chill, make the chocolate coating by whisking together the coconut oil, stevia, cocoa powder, and mint extract. Let the mixture thicken at room temperature for five minutes.
- Once chilled, dip each cookie into the chocolate coating mixture. (The coating should quickly solidify around the cookie.) Enjoy!
Nutrition for one cookie: Calories: 116 • Fat: 10g • Carbohydrate: 6g • Fiber: 2g • Sugar: 0g • Protein: 1g
Just Like Tagalongs
These peanut butter cup-like cookies, decadent as they may be, are usually made with all sorts of hydrogenated oils. This recipe cleans up the ingredients, swapping those oils for coconut oil and egg. Sweetened with raw honey and stevia, they’re as guilt-free as a chocolate-peanut butter cookie can get. Plus, they pack six grams of protein a pop.
*makes six cookies
Ingredients
Cookie Base
- ¾ cup almond flour
- ¼ cup oat flour
- 1 egg white
- 1 Tbsp plnt brand Organic Extra-Virgin Coconut Oil, melted
- 1/8 tsp plnt brand Stevia Extract
Peanut Butter Filling
- 2 Tbsp plnt brand 100% Pure Raw Honey
- 2 Tbsp natural peanut butter
Chocolate Coating
- ¼ cup plnt brand Organic Extra-Virgin Coconut Oil, melted
- 1/8 tsp plnt brand Stevia Extract
- ¼ cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, combine the almond flour, oat flour, egg white, coconut oil, and stevia.
- Divide the batter into six balls and slightly flatten each onto a parchment-lined baking sheet.
- Bake for 12 minutes and let cool for 10.
- While the cookies cool, mix the honey and the peanut butter.
- Once cooled, top each cookie with about two teaspoons of the peanut butter spread and place in the freezer for 30 to 60 minutes.
- While the cookies chill, make the chocolate coating by whisking together the melted coconut oil, stevia, and cocoa powder. Let the mixture thicken at room temperature for five minutes.
- Once the cookies have chilled, dip each into the chocolate coating mixture. (The coating should quickly solidify around the cookie.) Enjoy!
Nutrition for one cookie: Calories: 280 • Fat: 27g • Carbohydrate: 7g • Fiber: 4g • Sugar: 1g • Protein: 6g
Just Like Samoas
Arguably the most beloved of all Girl Scout Cookies, Samoas are the perfect package of coconut, chocolate, and caramel, all atop a crunchy cookie base. Thing is, the first two ingredients on the box are sugar and partially-hydrogenated oil.
These better-for-you versions are made with almond flour, vanilla plant protein, dates, coconut oil, unsweetened cocoa, and stevia—but they’re just as gooey and delicious as the original.
*makes six cookies
Ingredients
Cookie Base
- 2/3 cup almond flour
- 1 scoop plnt brand Vanilla Plant Protein powder
- 3 Tbsp plnt brand Organic Extra-Virgin Coconut Oil, melted
- 3 Tbsp warm water
- 10 drops plnt brand Liquid Stevia
- ¼ tsp vanilla extract
Caramel Coconut Topping
- ½ cup pitted dates
- 3 Tbsp warm water
- 3 Tbsp unsweetened shredded coconut
Chocolate Drizzle
- 2 Tbsp plnt brand Organic Extra-Virgin Coconut Oil, melted
- 6 drops plnt brand Liquid Stevia
- 2 Tbsp unsweetened cocoa powder
Instructions
- Preheat the oven to 325 degrees.
- In a small bowl, combine the almond flour, protein powder, coconut oil, warm water, stevia, and vanilla extract to form a thick dough.
- Divide the batter into six dough balls and gently flatten each onto a parchment-lined baking sheet. Using a metal or glass straw, punch out the center of each cookie to create a donut-like shape.
- Bake for 18 to 20 minutes, or until firm. Let cool for 10 minutes.
- While the cookies cool, make the caramel coconut topping. In a food processor, blend the dates and warm water, scraping down the sides as needed, until creamy. (Depending on the freshness of your dates, more warm water may be needed.)
- Fold in the shredded coconut and spread a heaping tablespoon of topping onto each cookie.
- Place the cookies in the freezer for 30 to 60 minutes to chill.
- While the cookies chill, make the chocolate drizzle by whisking together the coconut oil, stevia, and cocoa powder. Let the mixture thicken at room temperature for five minutes.
- Once the cookies have chilled, dip the base of each into the chocolate mixture.
- Then, drizzle the remaining chocolate over the top of each cookie. Enjoy!
Nutrition for one cookie: Calories: 264 • Fat: 21g • Carbohydrate: 15g • Fiber: 3g • Sugar: 1g • Protein: 7g
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