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Pretty stack of chocolate thin mints
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5 from 1 review

Healthier Thin Mint Cookies

This is an easy small batch recipe for Healthier Thin Mint Cookies.  A copycat version of the Girl Scout Thin Mints, these cookies are gluten free and can be made with vegan chocolate chips.  The cookies are crisp, full of mint flavor, and coated with a smooth chocolate and mint shell.
Prep Time10 mins
Cook Time13 mins
Chilling Time15 mins
Total Time39 mins
Course: Dessert
Cuisine: American
Keyword: Almond Flour, Cookies, Healthier, Small Batch, Thin Mints
Servings: 14 Cookies (approx.)
Author: Erin | Butter and Bliss

Ingredients

Cookies

Chocolate Coating

Instructions

Cookies

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with a piece of parchment paper.
  • In a medium mixing bowl, add the coconut flour, almond flour, cocoa power, and salt. Stir to combine. Note - I sift the dry ingredients as almond flour can get lumpy. Then add the melted 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 sheets 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 biscuit 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 one baking sheet at a time - Bake the cookies for 13 - 16 minutes. Because the cookies are dark, it will be hard to see done edges. I test for doneness by touching the cookies and if they no longer feel soft. The cookies do not spread. Note - While the first batch of cookies is baking, place the other cookie sheet in the refrigerator.
  • Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer the cookies to cool on the wire rack completely.

Chocolate Coating

  • Once the cookies are cool, make the chocolate coating - In a small microwave safe bowl, add the chocolate chips, coconut oil, and peppermint extract. 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. Using a fork, flip the cookies around in the chocolate to thoroughly coat. Lift out of the chocolate on the fork, 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 to allow the chocolate to set - at least 30 minutes. 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 whatever you prefer. And, for a truly vegan and refined-sugar free cookie, these are a great option for chocolate chips.
  • Use blanched almond flour - Honestly, this is all I have ever seen at my grocery, but there is a natural version which uses un-blanched almonds.
  • Sift the flours - This distributes the flours evenly.  Plus, almond flour can get a little lumpy, so sifting remedies this.
  • 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.  Bakers at higher altitudes may find their cookies are done at 13 minutes.  While lower altitudes may take a minute or two (or three) longer.
  • 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.
  • Use a fork to retrieve the cookies - Scoop the cookies out of the chocolate on a fork.  This also make is easy for excess chocolate to drip off.
  • 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!