Mock Girl Scouts Mint Thins

Kevinpa · 07-31-2006, 10:45 AM

Mock Girl Scouts Thin Mint Cookies

1/4 cup butter, softened
1 cup equivalent liquid splenda
1/4 c. Peppermint Paddy SF Davinci syrup
2 T. polyd (2 carbs)
2 T. powdered erythritol
1/3 packet sweet one
2 T. powdered whole eggs (1 carb)
1/4 cup almond flour (3 carbs)
1/2 c. wheat protein isolate 5000 (1 carbs)
1 oz. (1 square melted or pre-melted packet) unsweetened chocolate (4 carb)
1 t. pure peppermint extract

In a small mixing bowl wisk almond flour, wheat protein isolate, powdered eggs, and polyd till well combined.

In another small mixing bowl wisk butter, chocolate, liquid splenda, Davinci syrup, erythritol, sweet one, and extract till smooth.

Stir the wet mixture into the dry till smooth

Drop a teaspoon of batter on parchment or non-stick foil lined cookie sheet and flatten to 1/8 inch thick (batter is thin so this is quite easy)

Bake in a 350 oven for 15 min

No more guilt at GS cookie time

makes 2 dozen total recipe is 11 carbs or 1/2 carb per cookie.

Maybe I'll get my cooking badge for this 1.

magnamater · 07-31-2006, 10:53 AM

You are a cooking god, believe me!

Beautiful, and they look YUMMY!

Do we all love those Thin Mints???? They are the best! Along with others I want to forget rather than wish I could have, but I CAN'T forget these!

NUTTER BUTTER recipe to be forthcoming???

Pam · 07-31-2006, 11:02 AM

Kevin, you are driving me absolutely CRAZY (probably along with others) with all these fabulous recipes and pics. I feel like I should have a spoon and fork handy while at the computer. Your pics are AWESOME!!! The Chocolate Mint Girl Scout cookie is my favorite along with the peanut butter one. I can't remember the name because it's been sooooooo long since I last ate one. Thanks, for ANOTHER great recipe! As soon as I get all the ingredients, I'll be baking these soon...........

Dreamchaser · 07-31-2006, 11:46 AM

Good heavens Kevin, that looks sinfully delicious! I don't DARE try these now (way too much temptation) but will for sure print this out for maintenance!!!

SugarBabi · 07-31-2006, 12:58 PM

Yep, you've definitely earned it.

P.S. Great recipe. I'll have to wait for my netrition order to come in before I get to try it, but it looks like it will be worth waiting for.

5cats4me · 07-31-2006, 01:33 PM

Quote:

Originally Posted by SugarBabi

Yep, you've definitely earned it.

P.S. Great recipe. I'll have to wait for my netrition order to come in before I get to try it, but it looks like it will be worth waiting for.

Thanks Kevin!

pooticus · 07-31-2006, 03:27 PM

kevin r u the devil?

pooticus · 07-31-2006, 03:28 PM

my god those look fantastic!!

ok now can u make a version without nut flour for me please???

jlatislaw · 07-31-2006, 05:50 PM

If these taste as good as they look I'm in trouble!

Pam · 08-06-2006, 11:23 AM

Quote:

Originally Posted by Kevinpa

Mock Girl Scouts Thin Mint Cookies

1/4 cup butter, softened
1 cup equivalent liquid splenda
1/4 c. Peppermint Paddy SF Davinci syrup
2 T. polyd (2 carbs)
2 T. powdered erythritol
1/3 packet sweet one
2 T. powdered whole eggs (1 carb)
1/4 cup almond flour (3 carbs)
1/2 c. wheat protein isolate 5000 (1 carbs)
1 oz. (1 square melted or pre-melted packet) unsweetened chocolate (4 carb)
1 t. pure peppermint extract

In a small mixing bowl wisk almond flour, wheat protein isolate, powdered eggs, and polyd till well combined.

In another small mixing bowl wisk butter, chocolate, liquid splenda, Davinci syrup, erythritol, sweet one, and extract till smooth.

Stir the wet mixture into the dry till smooth

Drop a teaspoon of batter on parchment or non-stick foil lined cookie sheet and flatten to 1/8 inch thick (batter is thin so this is quite easy)

Bake in a 350 oven for 15 min

No more guilt at GS cookie time

makes 2 dozen total recipe is 11 carbs or 1/2 carb per cookie.

Maybe I'll get my cooking badge for this 1.

Kevin, where can I find "powdered whole eggs"? All I have are the "powdered egg whites". Or, can I just sub an egg?

Bfranke · 08-06-2006, 12:18 PM

I suspect a whole egg will make these too wet. I get my whole dried egg from www dot cathysbulkfoods dot com. I usually just use eggs, they are cheap enough, but for these I did as directed and felt it was the right thing to do.
HTH,
Bette

Kevinpa · 08-06-2006, 12:46 PM

I had 1 person tell me so far that they made these with regular eggs and they said although they seemed wet they just added to the baking time and it seemed to work out fine. They commented that since the cookie was thin to begin with the looseness of the batter didn't hurt.
As Bette said I decided to used the powered eggs to eliminate 1/4 c. of liquid out of the recipe by using it to reconsitute the eggs.

walkingwoman · 08-06-2006, 04:19 PM

Do you think you could use the baked cookies crushed up as a pie or cheesecake crust?

Kevinpa · 08-06-2006, 04:31 PM

Quote:

Originally Posted by walkingwoman

Do you think you could use the baked cookies crushed up as a pie or cheesecake crust?

Funny you should ask that, because that thought had crossed my mind.
When I was making these cookies, the first version of these had 1/2 t. baking powder and 1/2 t. baking soda in them and they were a much crunchier cookie but ate the time I wasn't looking for a crunchy cookie so I backed those ingredients out. If I were going to make a mint crust out of these, I would add those two ingredients back in.

If your not looking for mint I have a mock chocolate graham cracker crust that works real nice for cheesecakes and cream pies.

walkingwoman · 08-06-2006, 04:33 PM

I'd love it if you are willing to share the chocolate crust recipe

Kevinpa · 08-06-2006, 04:39 PM

I posted it somewhere here but it might be easier to find it here on my site.
Kevin's recipe index

walkingwoman · 08-06-2006, 04:55 PM

Omg, you have a website! Cool! Thanks so much. I've been admiring all your creations

rosethorns · 03-05-2011, 02:08 PM

yes he does! thin mints great.

07-31-2006, 10:45 AM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Mock Girl Scouts Mint Thins Mock Girl Scouts Thin Mint Cookies 1/4 cup butter, softened 1 cup equivalent liquid splenda 1/4 c. Peppermint Paddy SF Davinci syrup 2 T. polyd (2 carbs) 2 T. powdered erythritol 1/3 packet sweet one 2 T. powdered whole eggs (1 carb) 1/4 cup almond flour (3 carbs) 1/2 c. wheat protein isolate 5000 (1 carbs) 1 oz. (1 square melted or pre-melted packet) unsweetened chocolate (4 carb) 1 t. pure peppermint extract In a small mixing bowl wisk almond flour, wheat protein isolate, powdered eggs, and polyd till well combined. In another small mixing bowl wisk butter, chocolate, liquid splenda, Davinci syrup, erythritol, sweet one, and extract till smooth. Stir the wet mixture into the dry till smooth Drop a teaspoon of batter on parchment or non-stick foil lined cookie sheet and flatten to 1/8 inch thick (batter is thin so this is quite easy) Bake in a 350 oven for 15 min No more guilt at GS cookie time makes 2 dozen total recipe is 11 carbs or 1/2 carb per cookie. Maybe I'll get my cooking badge for this 1.

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07-31-2006, 10:53 AM	#2
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,064 Gallery: magnamater	You are a cooking god, believe me! Beautiful, and they look YUMMY! Do we all love those Thin Mints???? They are the best! Along with others I want to forget rather than wish I could have, but I CAN'T forget these! NUTTER BUTTER recipe to be forthcoming???

07-31-2006, 11:02 AM	#3
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 970 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	Kevin, you are driving me absolutely CRAZY (probably along with others) with all these fabulous recipes and pics. I feel like I should have a spoon and fork handy while at the computer. Your pics are AWESOME!!! The Chocolate Mint Girl Scout cookie is my favorite along with the peanut butter one. I can't remember the name because it's been sooooooo long since I last ate one. Thanks, for ANOTHER great recipe! As soon as I get all the ingredients, I'll be baking these soon...........

07-31-2006, 11:46 AM	#4
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,675 Gallery: Dreamchaser	Good heavens Kevin, that looks sinfully delicious! I don't DARE try these now (way too much temptation) but will for sure print this out for maintenance!!!

07-31-2006, 12:58 PM	#5
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,235 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	Yep, you've definitely earned it. P.S. Great recipe. I'll have to wait for my netrition order to come in before I get to try it, but it looks like it will be worth waiting for.

07-31-2006, 03:27 PM	#7
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 21,110 Gallery: pooticus Stats: 314/220.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007 (restart)	kevin r u the devil?

07-31-2006, 03:28 PM	#8
pooticus Way too much time on my hands! Join Date: May 2004 Location: somewhere over the rainbow Posts: 21,110 Gallery: pooticus Stats: 314/220.4/150 WOE: PersonalPlan Start Date: Nov.20, 2007 (restart)	my god those look fantastic!! ok now can u make a version without nut flour for me please???

07-31-2006, 05:50 PM	#9
jlatislaw Major LCF Poster! Join Date: Jul 2002 Location: SW Mich Posts: 1,497 Gallery: jlatislaw WOE: JUDDD Start Date: June 18, 2012	If these taste as good as they look I'm in trouble!

08-06-2006, 12:18 PM	#11
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,921 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	I suspect a whole egg will make these too wet. I get my whole dried egg from www dot cathysbulkfoods dot com. I usually just use eggs, they are cheap enough, but for these I did as directed and felt it was the right thing to do. HTH, Bette

08-06-2006, 12:46 PM	#12
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I had 1 person tell me so far that they made these with regular eggs and they said although they seemed wet they just added to the baking time and it seemed to work out fine. They commented that since the cookie was thin to begin with the looseness of the batter didn't hurt. As Bette said I decided to used the powered eggs to eliminate 1/4 c. of liquid out of the recipe by using it to reconsitute the eggs.

08-06-2006, 04:19 PM	#13
walkingwoman Way too much time on my hands! Join Date: Aug 2001 Location: Sunny Arizona Posts: 19,196 Gallery: walkingwoman WOE: maintaining 124-128 range Start Date: 2/1/13	Do you think you could use the baked cookies crushed up as a pie or cheesecake crust?

08-06-2006, 04:33 PM	#15
walkingwoman Way too much time on my hands! Join Date: Aug 2001 Location: Sunny Arizona Posts: 19,196 Gallery: walkingwoman WOE: maintaining 124-128 range Start Date: 2/1/13	I'd love it if you are willing to share the chocolate crust recipe

08-06-2006, 04:39 PM	#16
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I posted it somewhere here but it might be easier to find it here on my site. Kevin's recipe index

08-06-2006, 04:55 PM	#17
walkingwoman Way too much time on my hands! Join Date: Aug 2001 Location: Sunny Arizona Posts: 19,196 Gallery: walkingwoman WOE: maintaining 124-128 range Start Date: 2/1/13	Omg, you have a website! Cool! Thanks so much. I've been admiring all your creations

03-05-2011, 02:08 PM	#18
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,657 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	yes he does! thin mints great.