These No Bake Thin Mint Cookies are my idea of true nostalgia. I love Girl Scout cookies (or the idea of them now) with all my heart, but these homemade ones truly take the cake. This recipe is super simple! The cookies are made primarily in your BLENDER and are gluten free! You’ll never believe such simple ingredients can collide and result in your favorite Thin Mint cookies, but better!
It’s THAT time of year again.
You know what I’m talking about, right?
When I so gallantly say “no thanks” when my husband offers me a Girl Scout cookie order form from someone who works with him. Or when I practically run out of the grocery store, breezing past the tables piled high with cookies and those adorable little girls asking me if I’d like any…
Then I go home and ALL I can think about is Girl Scout cookies!
I was a Girl Scout growing up. For many years. Any it was really all about that cookie season for me. I was a competitive seller.
I remember my parents usually having cases (not boxes, cases) of cookies in their cupboards to last us the year. We were an intense cookie family.
Now though, I’m all about that will-power. I have very little, but I try.
My favorites have always been a tie between Thin Mints and Caramel Delights (though regionally they’re called Samoas). So, in my denial of a box of Thin Mints earlier this week, I dashed home and made a homemade version I wouldn’t ever say “no” to.
These No Bake Thin Mint Cookies are serious business. They’re rich. And so chocolaty. And they have that cool minty touch to them. And although they’re made primarily of creamy ingredients, they have that crisp cookie-ness because I folded in some gluten free cocoa rice crisp cereal.
Oh, and of course they’re covered in chocolate. SO there’s no reason not to love them.
If you look at the ingredients: pecans, hemp hearts, coconut oil, maple syrup, cocoa powder, crisp rice cereal, chocolate…there’s really nothing there that I can object to! No, they aren’t a health food by any means, but they aren’t just an empty cookie, in my mind. Now whether you shovel them in by the dozen or stir them into some vanilla ice cream…that’s your business. No judgment either way.
One last thing before we make Thin Mints. They’re No Bake, right? Yes. So how are they made? In the BLENDER!
I made these in my Vitamix. No joke. And you can totally make them in a food processor or another high speed blender. But I just wanted to point out to you that you can totally pump out some cookies just by using your blender.
Now let’s make some No Bake Thin Mint Cookies!
- 1 cup raw pecans (I used “pecan pieces”)
- ¼ cup hempseed
- 2 Tbs. maple syrup
- 1 Tbs. coconut oil
- ½ cup (scant) unsweetened cocoa
- peppermint extract*
- ¼ cup chocolate chunks
- ½ cup gluten free cocoa puffed rice cereal (I used the Mom’s Best version of cocoa krispies)
- dark or semisweet chocolate, for melting and dipping
- In your Vitamix or food processor, combine the pecans and hempseed. Blend until it pulls together into a thick paste. Then, add the maple, coconut oil, cocoa and a drop of peppermint extract. Pulse until it is completely combined (it will be very very thick). Taste your dough and add more peppermint if you need to.
- Add the chocolate chunks and pulse a few times so they are broken up and distributed into the dough (you may have to stop and stir with a spoon or spatula between pulses).
- Transfer the dough to a bowl. Add the cocoa cereal and stir it in by hand with a silicone spatula. Once your dough is well mixed (it may be slightly crumbly, and this is ok) start scooping it out.
- Lay out a piece of parchment (I lay it out on a cookie sheet so I can easily transfer the whole thing to the freezer when I need to). Use a teaspoon to scoop out some dough. Use your fingers to press and mold it into a small flat “coin”. Repeat until all of your dough is used. Transfer the cookies to the freezer to set up for at least 30 minutes.
- Melt your chocolate for coating the cookies. I like to melt 2 cups of chocolate so I have plenty to work with. Use a fork to carefully lower a cookie disc into the chocolate, dip it completely, then tap off any excess and put the dipped cookie back on the parchment. Repeat until all of the cookies are covered. Return them to the freezer (or fridge) to set up.
- Once the chocolate is completely set, you can move the cookies into a container. Eat, enjoy!
- *The amount will depend on the strength of your extract. If you have an extremely potent extract, start with one or two drops and go from there. A weaker extract may require ¼ tsp. Taste your dough and pulse in more if you need it.
- Keep finished cookies in an airtight container in the fridge for 2 weeks or in the freezer for longer.