Raw Vanilla Mint Shamrock Cookies

Thin mints always get a lot of attention this time of the year.  And they are pretty delicious...but I couldn't help but think what a white chocolate or vanilla thin mint would taste like?  You know, no actual dark chocolate involved.  I know, I know...to some I am sure that sounds absurd, no chocolate involved, but being that I am partial to vanilla, and often choose it over chocolate they sounded good to me.  Also, I am always up for things out of the ordinary.  So I got to work creating some vanilla thin mints last week.

As long as I was making something mint, and St. Patrick's Day is just around the corner, I thought why not tint them green and use my cute little shamrock cookie cutter that I have been waiting to use all year!  I used mostly the usual suspects in the dough for these babies, but I included one unusual ingredient, pumpkin seed butter.  Why pumpkin seed butter?  Well I have been loving it lately, it is nutritious, it is neutral and most importantly it is green!  So the cookies were naturally green and I added just a touch of matcha to make them a little darker.  I glazed them with a mixture of coconut butter and cacao butter which tasted like delicious white chocolate.

They tasted like vanilla thin mints.  Just what I was looking for, and the best part is I made them bite sized, so I can have more.  At least that is how I think.  Or, maybe more to share if you make these and you are feeling generous! If you are more of a vanilla person like me, but love thin mints...you need to try making these little guys!

Raw Vanilla Mint Shamrock Cookies

3 cups finely shredded, dried coconut

1 cup pumpkin seed butter 
1 tsp matcha powder or spinach juice

¼ teaspoon salt
1/4 cup plus 2 Tbsp filtered water

Glaze:
1/4 cup plus 2 Tbsp raw cacao butter, warmed to liquid
2/3 cup raw coconut butter (not oil) warmed to liquid
2 Tbsp coconut nectar or maple syrup
1/2 tsp matcha powder or spinach juice
1 tsp peppermint extract
1 tsp pure vanilla extract

In a high speed blender, buzz the coconut until fine like flour (about 15-30 seconds but not too long or you will get butter). Set aside.
In a food processor, combine the pumpkin seed butter, nectar, flax seed and salt and water. Process until well combined. Add the reserved coconut flour, and blend until well combined and smooth.

Place cookies on a lined dehydrator tray, and dehydrate for about an hour until they are dry on the outside. Place in the fridge to cool for about 15 minutes.
Meanwhile, whisk together the glaze ingredients, and dip the cookies into it, one by one (letting the excess drain off, I like to set them on a fork) and set on a parchment lined sheet pan.  Once they are all dipped, place in the freezer for about 10 minutes to set the glaze. Store cookies in the fridge.