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.
Prep Time10 minutesmins
Cook Time11 minutesmins
Chill15 minutesmins
Total Time36 minutesmins
Course: Dessert
Cuisine: American
Keyword: Almond Flour, Cookies, Healthier, Small Batch, Thin Mints
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!
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!