Updated: Mar 19
For all of you that have been asking for my special recipe. Enjoy!
The ‘Slim’ cookie
has been a crowd favorite for quite some time. I developed the recipe as a healthier, grain-free option for my kids and a super delicious treat option to comply with my Primal Lifestyle. This yummy treat incorporates doTERRA Peppermint essential oil, which, paired with the two kinds of chocolate in the recipe, creates a flavor that evokes memories of frozen Thin Mint Girl Scout cookies. These, too, are irresistible when eaten straight out of the freezer.
Delicious & Primal!
What makes this cookie such a great option is the absence of grains and refined sugar. A finely-ground almond flour replaces the typical wheat flour used in cookies, and the result is a mouth-watering texture that is soft, a little chewy, and absolutely perfect! I have tried several brands of almond flour for this recipe, and the best one I’ve found is at Trader Joe’s – Baker Josephs Blanched Almond Flour. Maple syrup replaces the typical mix of refined white and brown sugar. Maple syrup is one of my favorite sugar replacements for baking because it has a great flavor and texture and contains important antioxidants and trace minerals. Derived from the sap of maple trees, maple syrup is a much more natural, unrefined product than refined cane sugar, which goes through a long, complex process to become crystallized sugar. When considering maple syrup, choose the darker options such as Grade B.
Trader Joe's + Doterra
The quality of ingredients is always important to maintain a delicate texture and taste. I recommend using grass-fed and organic when possible. I get all the ingredients (except for the peppermint oil) for this cookie at Trader Joe’s. They even have Kerrygold butter!
½ cup butter
½ cup maple syrup
1 egg plus 1 egg white
1 teaspoon pure vanilla extract
12-15 drops doTERRA peppermint oil
2 ½ cups Baker Josephs blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
3 heaping tablespoons cocoa powder
1 cup chopped 72% dark chocolate
Preheat the oven to 350 degrees. Prepare a large flat cookie sheet by covering it with a sheet of parchment paper. Melt the butter in a large microwave-safe bowl. Heat the butter in 15-20 second intervals to ensure the butter doesn’t explode all over the inside of your microwave (trust me on this one). Once melted, add vanilla and maple syrup and whisk together. Add egg and egg white and whisk until well combined. Now, add the almond flour, salt, and baking soda; mix well. Finally, add the peppermint oil and the chopped chocolate and mix until well combined. Use a cookie scoop for the most uniformly shaped cookies. Place 12- 15 scoops on the pan and cook for 9-11 minutes. The cookies may seem a little soft when you pull them out of the oven but trust me – they are perfectly ready! Place them carefully on a cooling rack. Once cooled (if there are any left at this point), place them on layers of wax paper in a nice big square container and store them in the freezer. They tend to stick together otherwise. This recipe makes about 30 delicious morsels. Enjoy!