This is a side view of a stack of think mint cookies. The stack sits on a white counter with more chocolate thin mint cookies and some peppermint candies blurred in the background.
Gluten free thin mints are a homemade copycat version of Girl Scout Thin Mints! These are healthier cookies but 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 immediately retreated 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 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.

You guys are going to LOVE these healthier 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 gluten free, but taste exactly like the original.

This is an overhead image of a white plate of thin mint cookies. the plate sits on a white counter with an off white teas towel to the right of the plate. Toward the bottom of the image there are thin mints off the plat, on the white counter, and white and red peppermint candies.

Ingredients for gluten free thin mints:

  • blanched almond flour
  • cocoa powder
  • coconut sugar
  • salt
  • butter (or ghee)
  • an egg (optional – makes for a softer, brownie-like cookie)
  • peppermint extract
  • chocolate chips
This is an overhead image of chocolate cookie dough rolled out on plastic wrap. The dough is cut with circle cookie cutters. A rolling pin is to the left of the image.

How to make copycat girl scout 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.

This is a side view of a stack of think mint cookies. The stack sits on a white counter with more chocolate thin mint cookies, a glass of light brown liquid, and some peppermint candies blurred in the background.

More girl scout inspired cookies:

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This is a side view of a stack of think mint cookies. The stack sits on a white counter with more chocolate thin mint cookies and some peppermint candies blurred in the background.

Gluten Free Thin Mints

  • Author: Lindsay Grimes Freedman
  • Prep Time: 20 min
  • Cook Time: 12 min
  • Total Time: 22 min
  • Yield: 24 1x
  • Category: dessert
  • Method: oven
  • Cuisine: cookies
  • Diet: Gluten Free

Description

Gluten free thin mints are a homemade copycat version of Girl Scout Thin Mints! These are healthier cookies but taste like the real deal!


Scale

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
  • 1 teaspoon peppermint extract
  • 2 cups chocolate chips, melted

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!

Nutrition

  • Serving Size: 1 cookie
  • Calories: 112
  • Sugar: 9.3g
  • Sodium: 40mg
  • Fat: 6.9g
  • Saturated Fat: 4.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 11.1g
  • Fiber: 0.9g
  • Protein: 1.7g
  • Cholesterol: 15mg

Keywords: gluten free thin mints,

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!