Make healthy Thin Mints at home with this easy recipe! These crispy cookies are made with almond flour and maple syrup and coated in dark chocolate. Vegan + gluten-free. 

Homemade Thin Mint Cookies
It’s that time of year again. To buy Girl Scout Cookies from the cute little entrepreneurs selling them outside of Stop & Shop or from your coworker, Sharon’s, 8 year old. You know what I’m talking about…we all know it’s time to eat a whole sleeve of thin mints in one sitting. You won’t be getting any judgment from me, but we did make this easy healthy thin mints recipe if you’re looking for the same chocolate peppermint flavor punch in a gluten free, vegan and refined sugar free cookie!
I think we can all agree that thin mints are by far the best girl scout cookie. Okay, thin mints AND Samoas are pretty much tied for first place in my heart. It’s not like I’m inhaling tagalongs here. No, siree, gimme the chocolate peppermint bite sized cookies and you’ll have one happy girl.

Tips for Success with this Vegan & Gluten Free Thin Mints Recipe:
  • This homemade thin mints recipe is surprisingly super easy and quick to make!
  • Make the chocolate peppermint cookies: We made a chocolate peppermint shortbread with maple syrup, gluten free flour and coconut oil for all our vegan friends. Simply roll the cookies out, cut out with circle and bake!
  • Melt dark chocolate and coconut oil together: The dark chocolate keeps these low sugar and vegan! Add a tablespoon of coconut oil to soften the chocolate up a little bit and give these homemade thin mints an extra shine!
  • Dip the cookies in dark chocolate: We like to use a fork to dip the cookies in chocolate so that you scrape off the excess on the bottom and easily transfer to a wire rack or to wax paper!
  • Devour: Enough said 🙂
Get Inggredients Here
  1. Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
  2. Combine the coconut oil, maple syrup, and coconut sugar together in a bowl, whisking to fully combine. Add the peppermint extract.
  3. In a separate bowl combine the gluten free flour, cocoa powder, and salt. Add the dry ingredients to the wet, mixing together until completely homogenous.
  4. On a well floured surface, turn out the dough and form into a disc. Roll out the dough to about 1/16th inch thickness. The dough will be thin, but it won’t tear. Use a small round cookie cutter to cut out cookies and carefully transfer them to the prepared sheets.
  5. Bake cookie for 9 minutes or until fully cooked. These cookies are like a chocolate shortbread so you want them to be crisp! Allow to cool completely.
  6. When you are ready to dip the cookies in chocolate, line a cookie sheet with wax paper. Melt the dark chocolate and coconut oil over medium low heat in a double boiler or microwave in 30 second intervals, stirring in between each heating. Repeat until the chocolate is completely smooth and melted.
  7. Using a fork, dip each cookie in the chocolate, scraping the excess chocolate off of the cookie before transporting to the wax paper to cool. Repeat with the remainder of the cookies and pop in the freezer for 20 minutes to set. Store at room temperature in an airtight container for up to 2 weeks or in the freezer for up to 3 months! Enjoy!
*We used Bob’s Red Mill Cup for Cup blend! If not gluten free, you can use regular all purpose for the same results!

Keywords: healthy thin mint cookie recipe, homemade healthy thin mints, homemade thin mints, vegan thin mints

Recipe adapted from Here

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