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.
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
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.
More girl scout inspired cookies:
Recipe
Gluten Free Thin Mints
Gluten free thin mints are a homemade copycat version of Girl Scout Thin Mints! These are healthier cookies but taste like the real deal!
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
- Preheat oven to 350F.
- 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.
- 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.
- 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 two pieces of parchment paper.
- Slide a baking sheet or cutting board underneath the bottom parchment and chill the rolled dough in the freezer for 10 minutes.
- 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 up for 10-20 minutes before serving. Enjoy!
Nutrition Info:
- 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
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!
Seriously obsessed with this recipe!!!
yay!! I’m so happy you love them too!! xo
Don’t know what happened with these! Followed the recipe exactly, the dough would not come together, had to use extra ghee (~2 tablespoons more). Then when they baked, the dough spread too much, absorbing all the cookies! Lol Wondering if ghee was too soft/melted? They made my kitchen smell amazing though!
Hi Kaitlyn,
I added to the recipe (sorry I forgot to put this in initially!!) that if the ingredients don’t come together, you can use your hands to knead it, squeeze it, and work the dough until it comes together. I did this a bit on my YouTube channel. Alternatively you can add 1 tablespoon of water to help things come together if you don’t want to get your hands in there 🙂 Hope these tips help and it works better for you next time!! xo
These look so good! Do you think oat flour would work? Love that they are so healthy!!
Yes I think oat flour would be a good sub! Let me know how it goes!! xo
LOVE these cookies! Super quick and easy to whip up; a definite go to recipe for me now 😊
★★★★★
Yay!! I’m so happy you love them!! xo
Is peppermint extract and mint extract different? I only have mint extract.
I think they’re pretty much the same! Maybe a slight difference in the type of mint flavor, but honestly I think they’re interchangeable.