Low-Sugar Thin Mint Copycat

What’s the best time of year? Ask any cookie enthusiast and they’ll say it in unison: Girl Scout cookie season. That magical stretch when local scouts parade through neighborhoods, charming the masses with boxes of sweet nostalgia. From buttery shortbread, to crunchy coconut, to peanut butter perfection, there’s something for everyone.

But let’s be real, there’s one cookie that rises above them all.

The iconic, the legendary, the irresistibly cool Thin Mint.

With its crisp bite, smooth chocolate coating and cool peppermint finish, it’s comfort and craveability in one perfect disk. And now, thanks to this low-sugar copycat version, Thin Mint season doesn’t have to end when the last box disappears.

Enter Oobli Chocolate. Creamy, decadent milk chocolate laced with a subtle crunch from crisped rice and sweetened with our innovative sweet proteins instead of sugar. All the flavor, none of the guilt. This copycat recipe is everything you love about the original, minus the sugar crash.

Snappable. Snackable. Swoon-worthy.

Ingredients: 

• 1 bar Oobli Rice ‘n Crisp

• 1 cup almond flour + 2 tbsp

• ¼ cup cacao powder

• ¼ cup maple syrup

• 2 tbsp olive oil

• 1 tsp peppermint extract

• Dash of salt 

Directions: 

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. 

2. In a bowl, combine the almond flour, cacao powder, maple syrup, olive oil, peppermint extract and salt. Mix until a dough forms. Roll out the dough into a thin layer.

3. Using the top of a small glass (an espresso cup is perfect for this), press the glass into the dough to create cookie circles. Remove the excess dough, place the circles you cut out onto the baking tray, and re-roll the remaining dough 1-2 more times until used up. 

4. Bake the cookies for about 8-9 minutes. Watch carefully in the oven so they don’t burn.

5. While the cookies are baking, place the Rice ‘n Crisp chocolate into a bowl and microwave on 30 second intervals until completely melted.

6. Remove cookies from the oven and let cool. Once cooled, dip each cookie into the chocolate to coat it completely. Place back on the parchment lined baking sheet to set. Enjoy once the chocolate has hardened!