It’s that time of year in America when young girls of a certain organization are selling cookies as a fundraiser. (For my readers in other countries, this sale is anxiously awaited.) If you feel led to support this organization by buying their products, by all means, please do so!
For those of us on the autoimmune protocol, it can be so sad to see our family members and friends indulging in these treats that we can’t haaaaaave. 😩 For you and for me, I set out to make a copycat version of one of the most popular cookies so that we won’t be tempted into derailing our health for a momentary taste.
Your mission, should you choose to accept it, is to summon your best cooking techniques (you’ll need them), and create a treat that is simply wonderful to have on hand when your co-worker’s daughter approaches you with her box of wares.
- If you are new to the AIP, please know that recipes that seek to replicate what we had prior to going AIP will not be exactly the same. I wish I could tell you differently, but that’s the truth. Those of us who have been AIP for a while are just glad to have something even in the neighborhood of some beloved dishes. 😂
- Follow directions precisely, especially in the frosting. If not, you run the risk of your carob seizing just like cocoa does. Believe me, it’s not pretty. And I’m not going to tell you that that happened to me three times while I was experimenting…
- Be very careful with the peppermint oil! It is extremely potent. If you get some on your hands then touch your face, it will make your face feel like it’s on fire. Again, I’m not going to tell you how I know that. (Ahem.) Before you ask me about subbing this ingredient, pure peppermint oil is the only peppermint flavoring I know of that is AIP friendly. However, if you choose to use an extract, you will likely need to use more peppermint than I’ve called for to get the same taste.
OK, so are you ready to dive in? If you make these, please show me your photos on Instagram and Facebook! 😄 Now let’s eat coooookiiieeeeeeeeesss!!!
Minty Thins (AIP, Paleo) By http://www.wendisaipkitchen.com
(Note: Many of the unusual items here may be purchased in stores like Whole Foods, but I have Amazon links here, just in case.)
For the cookie part:
- 1/2 C. cassava flour
- 1/4 C. arrowroot starch/flour
- 1/4 C. carob powder
- 1 T. gelatin
- 1/2 t. baking soda
- 1/2 C. palm shortening
- 1/2 C. coconut sugar
- 1/4 t. pure peppermint oil
- 5 T. water
For the frosting part:
- 2 T. pure maple syrup
- 2 T. carob powder
- 1 T. water
- 1/4 C. coconut oil
- 2 T. coconut butter
- 1/4 t. pure peppermint oil
- 5 t. hot water
- Please read the 3 caveats above before proceeding. Preheat oven to 350° F. In a medium-sized bowl, gently whisk together cassava flour, arrowroot, carob, gelatin, and baking soda. Set aside.
- In a mixing bowl, cream shortening. Add sugar, and cream again. Add peppermint oil, and cream yet again.
- By hand, mix in dry ingredients. Then mix in water, a tablespoon at a time, until you reach a consistency that resembles wet sand. It will seem dry and crumbly, but if you grab a handful of it, the dough will stick together. If you live in a dry climate, you may need to add another tablespoon or two of water. Don’t get it too wet. Here’s what it should look like:
- Gather the dough together. Take a chunk of dough, and work it into a patty. Roll it between two pieces of parchment paper to a thickness of between 1/8”-1/4”. Remove top piece of parchment.
- Using a 1 3/4-inch or 2-inch cookie cutter, cut out shapes, and place them on a greased cookie sheet. Bake for 10 minutes. Repeat with the rest of the dough. Let cool.
- Make the frosting! In a small bowl, whisk together the syrup, carob powder and one tablespoon of water.
- In a glass measuring cup, slowly melt together the coconut oil and coconut butter. Do not overheat! Place in microwave for ten seconds only. Stir. Maybe do ten more seconds, and stir again. (Note: you will need to gently heat the coconut butter before measuring. Soften it, then stir to incorporate the top layer of separation.)
- Gradually whisk the melted mixture into the carob mixture, bit at a time. Continue whisking, and add 1/4 teaspoon of peppermint oil. Continue whisking, and add hot water, teaspoonful at a time. Done!
- One by one, dunk the top side of cookies, and place them on a cooling rack. You may wish to place a cookie sheet under the rack to catch the drips. Let the cookies set. I recommend refrigerating them to harden the frosting – and they just taste better this way!
- Now enjoy your very own Minty Thins, whilst your friends and family are indulging in the non-AIP variety. If you have questions, or you need help, I’m here for you! 💗😊💗
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