This is an easy small batch recipe for healthy thin mint cookies that are gluten free and refined sugar free. A copycat version of the Girl Scout Thin Mints, these cookies are made with an almond flour blend, maple syrup, and can be made with vegan chocolate chips. The cookies are crisp, full of mint flavor, and coated with a snappy chocolate mint shell.
Copycat healthy Thin Mint cookies
Girl Scout cookie season has to be my favorite, right after Fall. I love seeing all of the sweet faces standing outside of my grocery, busting their tails to sell some cookies. And inevitably, I buy a couple more boxes with each trip to the grocery. But I freeze them. To save them for later. Yea, right.
Now, no recipe will even come close to what the Girl Scouts have perfected. So I consider this recipe for healthier thin mint cookies a tribute to the perfection that is the Thin Mints.
Why You’ll Love This small batch of cookies
- Easy to make – We only use a few ingredients and simple preparation methods.
- Gluten free and refined sugar free – The cookies themselves are made with an almond flour blend and maple syrup, similar to my almond flour and maple cookies.
- Small batch – This small batch cookie recipe will yield 1 dozen small cookies.
- Perfectly minty – Mint goes into the cookie dough and chocolate shell.
- Crisp and snappy – Just the like original, these thin mints are tender and crisp, with a snappy chocolate exterior.
- They are incredibly cold – If you know, you know … I remember sleeves of the originals stashed in the freezer for a sweet surprise.
Gluten Free THin Mint Cookies
I don’t know what I like best about a thin mint cookie. The crisp cookie center? The perfect amount of mint essence? The chocolate mint candy coating?
I made sure that the almond flour blend in these cookies comes so close to the real thing that you won’t even know the cookies are gluten free.
- Almond flour – Almond flour is what gives these cookies structure and tenderness, and is the base of all my gluten free cookies like the gluten free chocolate chip cookies and gluten free sugar cookie bites.
- Arrowroot flour – Arrowroot is also referred to as arrowroot starch. The arrowroot provides a delicate chew – similar to what gluten in regular flour would provide.
- Coconut flour – Coconut flour is highly absorbent and helps balance the moisture of the oil and maple syrup while keeping the cookies crisp.
INgredient Notes
- Almond Flour – My preference is blanched almond flour because it is ground finer and without the almond skins.
- Arrowroot Flour – Also known as arrowroot starch. You could substitute tapioca flour 1:1.
- Coconut Flour – To keep the cookies perfectly crisp.
- Unsweetened Cocoa Powder – Normally I would say Dutch process cocoa because that is my preference when making double chocolate cookies, chocolate cake, and chocolate cupcakes because it has a strong cocoa flavor and is less acidic. However, natural cocoa powder works fine for these cookies because the other flavors help to diminish the acidity.
- Salt – A must to balance and enhance flavors in the cookies.
- Maple Syrup – Make sure it is pure maple syrup and not pancake syrup. The maple syrup adds a delicate sweetness that is not overpowering.
- Coconut Oil – We use cold-pressed refined coconut oil and melt it in the cookies and chocolate shell. The coconut oil provides the necessary fat to keep the cookies from falling into bits.
- Peppermint Extract – I opt for peppermint extract vs. mint extract because the latter can quickly start to taste like toothpaste.
- Vanilla Extract – Vanilla adds richness to the cookie’s flavor.
- Chocolate – Use chocolate chips, a chocolate baking bar, or even vegan chocolate chips to make the cookies vegan.
Tips For Making Healthy Thin Mint Cookies
- Chill the dough – The cookie dough can be a little crumbly. Chilling the dough for at least 15 minutes binds everything together and makes the cookies easier to roll out.
- Don’t roll the dough too thin – We are going for about a 1/4-inch thick cookie. Too thin and the cookies will get too crispy. Too thick and they won’t have the proper snap.
- Watch the bake time – The cookies can get overdone quickly. Just keep an eye on them to make sure they aren’t over-baking.
- Smother the cookies in chocolate – Fully immerse the cookies in the chocolate! I even flip them around a couple of times to make sure there is a good layer of chocolate.
- Refrigerate or even freeze the cookies – If you have eaten the OG cookies cold, you know what I’m talking about. If you haven’t, then you must try it!
Recipe faq
Do these healthier thin mints taste gluten free?
No! These cookies have a wonderful tender texture that is crisp and flavorful.
How should I store the cookies?
I recommend keeping them in the refrigerator in a Ziploc bag to keep the chocolate shell hard. Or, in the freezer works great too!
Can I freeze the cookies?
Yes! The cookies actually taste great straight from the freezer. Store in a Ziploc in the freezer for up to 2 months.
Healthier Thin Mint Cookies
Yield: 12 Cookies
This is an easy small batch recipe for healthier thin mint cookies that are gluten free and refined sugar free. A copycat version of the Girl Scout Thin Mints, these cookies are made with an almond flour blend, maple syrup, and can be made with vegan chocolate chips. The cookies are crisp, full of mint flavor, and coated with a snappy chocolate mint shell.
Equipment
- Double Boiler (optional)
- Chocolate Dipping Fork (optional)
Ingredients
Thin Mint Cookies
- 1/2 cup blanched almond flour
- 2 tablespoons arrowroot flour
- 1 tablespoons coconut flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 tablespoons cold pressed refined coconut oil, melted
- 2 tablespoons pure maple syrup
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract (optional)
Chocolate Coating
- 1 cup chocolate chips (I used a blend of semi-sweet and dark chocolate)
- 2 teaspoons cold pressed refined coconut oil
- 1/4 teaspoon peppermint extract
Instructions
Cookies
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a medium mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, cocoa power, and salt. Next, add the coconut oil, maple syrup, peppermint extract, and vanilla extract. Stir until all of the ingredients are combined and no streaks of flour remain. The dough will be slightly crumbly. Refrigerate the cookie dough for at least 15 minutes.
- Place the chilled dough between 2 pieces of parchment paper (use the parchment that will line the baking sheet to save on paper). Roll the dough out to 1/4 inch thickness. Using a small biscuit or cookie cutter (1 and 1/2 inch or 2 inches round. I used a 1 and 1/2 inch cutter), cut out the cookies and place on the prepared baking sheets. Re-roll and cut the dough as needed to use up the dough.
- Bake for 11 to 12 minutes. Because the cookies are dark, it will be hard to see done edges. Test for doneness by touching the cookies and if they no longer feel soft. The cookies do not spread.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer the cookies to the wire rack to cool completely.
Chocolate Coating
- Once the cookies are cool, make the chocolate coating – In double boiler add the chocolate chips, coconut oil, and peppermint extract. Add about 2 inches of water to the bottom double boiler pot. Heat the water to a rolling simmer and add the chocolate chips, coconut oil, and peppermint to the top pot. Heat until the chocolate is mostly melted. A few small chunks are ok and will melt with the residual heat.Optional Melting Method – Place the chocolate, coconut oil, and peppermint in a microwave safe bowl. Heat in 15 second increments – stirring after each increment – until the chocolate is mostly melted. If there are a few small chocolate bits, they will melt as you stir the chocolate.
- Dunk the cooled cookies in the melted chocolate. Use a chocolate dipping tool (or fork), flip the cookies around in the chocolate to thoroughly coat. Lift out of the chocolate, scraping excess chocolate on the side of the bowl. Place the cookies on a baking sheet lined with a sheet of parchment paper.
- Place the cookies in the refrigerator for 15 to 30 minutes to allow the chocolate to set. The cookies can be stored in the refrigerator or freezer like original Thin Mints, or at room temperature. Enjoy!
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RECIPE NOTES
- Chocolate Chips – I used a mix of semi-sweet and dark chocolate. Use chocolate chips, a chocolate baking bar, or even vegan chocolate chips to make the cookies vegan.
- Chill the dough – The cookie batter can be a little crumbly. Chilling the dough for at least 15 minutes binds everything together, and make the cookies easier to roll out.
- Don’t roll the dough too thin – We are going for about a 1/4 inch thick cookie. Too thin and the cookies will get too crispy. Too thick and they won’t have the proper snap.
- Watch the bake time – The cookies can get overdone quickly. Just keep an eye on them to make sure they aren’t over-baking.
- Smother the cookies in chocolate – Fully immerse the cookies in the chocolate! I even flip them around a couple times to make sure there is a good layer of chocolate.
- Refrigerate or even freeze the cookies – If you have eaten the OG cookies cold, you know what I’m talking about. If you haven’t, then you must try it!
NUTRITION ESTIMATES
Calories: 136kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Sodium: 50mg | Potassium: 64mg | Fiber: 1g | Sugar: 11g | Calcium: 26mg | Iron: 0.3mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
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