Grain Free Copycat Thin Mint Cookies

You’ll never guess these Copycat Girl Scout Thin Mint Cookies are grain free, refined sugar free, and paleo-friendly! They taste like the real deal!!

True story. Last year, the first Girl Scout that came to my door, I bought four boxes of whatever she was pushing. I’m pretty sure I bought enough to meet her sales quota because she was thrilled, thanked me five times, and ran off before I changed my mind. I hurriedly ran into my house with my boxes upon boxes of cookies and ate them allll.

I have a few favorites from the Girl Scouts but one of the absolute best cookies they offer are their Thin Mints. They’re a crunchy chocolate cookie with a minty chocolate coating. They’re pretty delicious and it’s hard to eat just one.

Well, I knew Thin Mints were something I could make with healthier ingredients and now that I have infused your screens with some healthier meals, I figured it was time to pop some cookies into the mix.

You guys are going to LOVE these copycat thin mints. I can’t deal with how delish they are! I mean, the crunchy cookie, the minty, chocolate outer layer. They’re crispy and grain free, but taste exactly like the original.

So let’s get baking and make some Grain Free Copycat Thin Mint Cookies!

Whisk together the almond flour, cocoa powder, coconut sugar, and salt in a large bowl or the bowl of a standing mixer.

Beat in the butter or ghee, egg, and peppermint extract until the mixture forms into a ball of dough.

Remove the dough and shape it into a disc. Lay the disc on a piece of plastic wrap, and cover it with another piece of the same size.

Roll the dough out into a 1/4 inch thick sheet between the plastic wrap. Remove the top piece of plastic wrap.

Cut out circular cookies with a cookie or biscuit cutter and place the cookies on a baking sheet lined with parchment or a silpat.

Bake for 10-12 minutes. Allow the cookies to cool on a wire rack while you melt the chocolate.

When the chocolate is melted, keep the cookies on the wire rack and spoon the melted chocolate over all of them, smoothing the tops and making sure the chocolate covers the sides of the cookie, as well.

Slide a cookie sheet under the wire rack, and pop the cookies in the fridge to set for 10-20 minutes before serving.

Grain Free Copycat Thin Mint Cookies

★★★★★ 5 from 1 reviews

• Author: Lindsay Grimes Freedman
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 22 min
• Yield: 24 1x

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Description

You’ll never guess these Copycat Girl Scout Thin Mint Cookies are grain free, refined sugar free, and paleo-friendly! They taste like the real deal!!

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Scale 1x2x3x

Ingredients

• 1 cup blanched almond flour
• 1/4 cup cocoa powder
• 1/4 cup coconut sugar
• 1/8 teaspoon salt
• 4 tablespoons butter or ghee, softened
• 1 egg (optional – makes for brownie-like cookie but not necessary to the recipe :))
• 1 teaspoon peppermint extract
• 2 cups chocolate chips, melted

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Instructions

1. Preheat oven to 350F.
2. Whisk together the almond flour, cocoa powder, coconut sugar, and salt in a large bowl or the bowl of a standing mixer.
3. Beat in the butter or ghee, egg, and peppermint extract until the mixture forms into a ball of dough.
4. If the ingredients need help coming together, use your hands to knead the cookie dough and/or add a tablespoons of water to help it a bit.
5. Remove the dough and shape it into a disc. Lay the disc on a piece of plastic wrap, and cover it with another piece of the same size.
6. Roll the dough out into a 1/4 inch thick sheet between two pieces of parchment paper.
7. Slide a baking sheet or cutting board underneath the bottom parchment and chill the rolled dough in the freezer for 10 minutes.
8. Remove the top piece of plastic wrap.
9. Cut out circular cookies with a cookie or biscuit cutter and place the cookies on a baking sheet lined with parchment or a silpat.
10. Bake for 10-12 minutes.
11. Allow the cookies to cool on a wire rack while you melt the chocolate.
12. When the chocolate is melted, keep the cookies on the wire rack and spoon the melted chocolate over all of them, smoothing the tops and making sure the chocolate covers the sides of the cookie, as well.
13. Slide a cookie sheet under the wire rack, and pop the cookies in the fridge to set up for 10-20 minutes before serving. Enjoy!

Notes

• adding the egg will make the cookie less crumbly

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!