Girl Scout cookie season is here! You can no longer go to the grocery store without young girls asking you to buy their $4 boxes of Thin Mints and Samoas. A few days ago, I wanted to make something sweet out of their cookies that already had made their way into our pantry. I made Thin Mint bars, a delicious snack featuring Girl Scout cookies, but are also slightly nutritious.
I have seen lots of Girl Scout cookie recipes on the web, but never something that offers a balance between the two. Many recipes out there are packed with sugar, and while they taste good, aren’t as good for you. Yes, these have sugar, but I guarantee it is less than you would find in a chocolate mint dessert.
Ok, this is not exactly heath food. It does contain a few ingredients that are good for you, but my Thin Mint bars still manage to taste like dessert. If you are ever feeling like you could literally eat an entire box of Thin Mints, reach for these bars instead. They are way more satisfying.
Notes – The recipe calls for a few drops of mint extract. Without it, these bars have a mild minty flavor. If you do not have it, don’t worry. It is optional. If you do plan to use mint extract, be extremely careful, as it can be very strong. Add it drop by drop, and taste as you go! Also, do not let the bars sit out at room temperature for long. They will start to soften and loose their form a little bit.
Thin Mint Snack Bars
Time: 30 minutes (including chilling)
- 4 Thin Mint Cookies, frozen
- 2 tbsp flax meal
- 2 tbsp cocoa
- 2 tbsp oil (I used canola)
- 2 tbsp agave syrup
- ½ cup + 3 tbsp oat flour
- A few drops mint extract, optional
- ¼ heaping cup cheerios crushed into pieces
In a food processor or blender, pulse the frozen cookies until a very fine crumb is achieved. Pour into a medium bowl, and stir in the flax meal and cocoa. Mix in the oil and agave syrup, and stir to incorporate. Slowly add in the oat flour until a dough has formed. If using the mint extract, knead it into the dough to completely combine. Stir in the Cheerio pieces to incorporate. Place the dough into a snack sized zipper bag, remove as much air as possible, and seal. Press or use a rolling pin to spread the dough to all corners of the bag. Freeze the bag (with the dough in it) for 20 minutes. After 20 minutes, remove from the freezer and cut the bag in half so you can remove the dough in one piece. Slice into 4 squares. Store in the freezer for up to a week, and let thaw slightly before serving.