grain free mint oreos sandwich cookies

After a hiatus, I am back and have lots of projects in the works. I could not get back into the swing of things after the holidays! It seems like this winter is dragging on, and I’m just in Tennessee. I feel for all of you that live in the -10 degree and less zones. I will be drinking hot tea and thinking of you.

Girl Scout cookies rolled out this week in our region, and I used to love Thin Mints. Now that those are out of my world, I wanted to create a minty-cool treat to beat the winter woes and make me not so jealous of the “I ate a whole sleeve of Thin Mints!” posts on Facebook that start popping up around GS cookie season. Yes, I get jealous of those posts, I sometimes miss the days of main-lining a box of Thin Mints. Anyone else?

These cookies are so good because they are crisp with a slight chewy texture, and stay crunchy if kept in the fridge or freezer. They can be made with or without dairy depending on your needs. A great addition for a small treat for lunch boxes of the young and old alike. What are you all craving this time of year?

Chocolate Cookie Wafers

Mint Creme

  • 3/4 cup coconut butter, softened (my favorite here)
  • 1/3 cup maple syrup
  • 2 tbsp butter, ghee, or coconut oil, softened
  • 1/2 tsp vanilla
  • 1 tbsp. peppermint extract (where to buy)

 

  1. Preheat oven to 375. Combine all of the dry ingredients and remove lumps with a spatula or whisk, use a sifter if needed.
  2. Add the lightly beaten eggs and butter and mix well, the cookie dough will be very thick.
  3. Drop the cookie dough onto wax paper or parchment paper and shape into a long log, about 2 inches in diameter. Wrap in the wax paper and put in freezer for at least 2 hours. If log is too long for your freezer, cut in half into two logs.
  4. While the cookie dough hardens, make the mint creme. Mix all of the ingredients together in a small bowl and set aside for filling cookies.
  5. Take cookie dough log out of freezer, and with a sharp knife, cut the cookie log into thin slices, about 1/8 or 1/6 of an inch. Place on parchment lined cookie sheet.
  6. Bake in the over for 10 minutes, rotate the cookie sheet after 5 minutes. Baking times may differ depending on thickness of cookies, they cook very fast, be careful not to burn. Cool on a wire rack or transfer the parchment paper with cookies on it to a cooler surface. Cool completely before adding creme.
  7. Spoon half a tablespoon of creme on each cookie wafer and top with another. They are crunchy, but will soften if stored overnight in a closed container. Store in fridge or freezer for a crunchy, cool treat anytime.