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This thin mint cookie recipe is my 8-year-old self’s dream of a cookie!! Especially when it tastes better than that classic sleeve of cookies I could annihilate in one sitting, AND won’t make me feel absolutely awful after.
This delightful thin mint cookie recipe is also gluten-free, dairy-free, paleo, and vegan.
Let’s talk Thin Mints. Nothing beats that perfectly crisp chocolate cookie with a subtle mint flavor that makes them refreshing and delightful, then dipped in a beautiful chocolate coating for the perfect balance of sweetness and coolness.
It was the best box of cookies that was such a great school treat for me! And we all know they taste best from the freezer right??
What is in this healthy Thin Mint cookie recipe?
The good news is my healthier Thin Mint cookie recipe is all of the above but made with real whole-food ingredients like almond flour, coconut oil, sugar-free dark chocolate, and a hint of peppermint. I love these because they will not spike your blood sugar like the classic addictive Girl Scout cookie!
Are Thin Mint Cookies Gluten-Free?
No, the classic Thin Mint Girl Scout cookie is not gluten-free.
Frequently Asked Questions
What chocolate is best to use for this recipe?
There are some really good options available depending on your dietary preferences. My absolute favorite chocolate for melting and chocolate chips is Hu Gems. They are paleo, dairy-free & vegan.
If you are keto or sugar-free, I love Lily’s chocolate
What peppermint extract should I use?
I use this peppermint extract. A little goes a long way!
What cacao powder should I use?
I always use and love the “Terrasoul” brand of cocoa powder in my chocolate recipes. It’s organic and tests low for heavy metals. This 2-pound bag from Amazon will last you a good while.
How do I store them?
These will last a week in an airtight container in the fridge or 3 months in the freezer! (I think they taste best straight from the freezer personally.)
Also, if you love Girl Scout cookies, check out my healthier Samoa cookie recipe!
Grab your supplies and let’s make these incredibly simple thin mint cookies!
I’d love to hear how you liked them, let me know in the comments if you make these Thin Mint cookies!
Thin Mint Cookie Recipe | Vegan | Gluten-Free | Paleo
Ingredients
- 2 tablespoons softened refined coconut oil
- 1/3 cup coconut sugar
- 1 tablespoon almond milk or any plant based milk!
- 1/2 teaspoon vanilla
- 1/4 teaspoon peppermint extract
- 1 cup almond flour
- 1/4 cup cocao powder
- 1/4 teaspoon sea salt
Chocolate Coating
- 1 1/4 cup dark chocolate chips see "frequently asked questions" for recomendations!
- 2 teaspoons coconut oil
- 1/8 teaspoon peppermint extract
Instructions
- Using a hand mixer, beat the softened refined coconut oil, coconut sugar and almond milk for about 2 minutes until it is a smooth creamy consitency. Add the peppermint extract and vanilla and mix to combine. (Kind warning: be careful when adding the peppermint extract, if you use too much it will be too over powering.)
- Add the almond flour, cocao powder and sea salt to the wet mixture and stir until everything is just combined. You may have to use your hands to form it into a dough.
- Line a cutting board with parchment paper and place the dough on top. Then place another sheet of parchment paper on top of the dough. Roll out the dough between the two sheets with a rolling pin (a wine bottle works too!). Roll it out to be relatively thin, about 1/4 inch thick.
- Once the dough is rolled out, place it the freezer for about 45 minutes.
- Remove the dough from the freezer and use a circle cookie cutter or a thin-mouthed glass to create perfect circles in the dough. Place them on a parchment-lined baking sheet. With the excess, roll it back out and continue to cut the cookies until you've used all the dough. (You may need to put the dough back in the freezer for a little bit between batches if your hands are warming the dough too much and it is difficult to keep the cookies formed.)
- Bake in the oven at 350 degrees for 10 minutes until firm to the touch.
- Remove from the oven and allow to cook on cooling rack for about 25 minutes.
- Melt the chocolate chips and combine the ingredients for the chocolate coating together in a bowl. Once the cookies have fully cooled, submerge them completely in the chocolate coating and allow the excess chocolate to run off before placing them on a parchment-lined baking sheet or cutting board. Place them in the freezer to harden for aboout 25 minutes.
- Remove from the freezer and ENJOY!!!
Notes
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