Homemade Thin Mints (Vegan, Gluten-Free) (Edit recipe)

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Enjoy a more wholesome take on the classic Girl Scout cookie with these easy Homemade Thin Mints. Crisp, chocolatey almond flour cookies infused with cool peppermint are coated in rich dark chocolate — all made with simple ingredients that are vegan, gluten-free, and refined sugar-free.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

13

Serves: 20

Ingredients

Cookies

1 cup Almond Flour
2 Tbsp Cocoa Powder
2 Tbsp Cornstarch
0.25 tsp Salt
2 Tbsp Coconut Oil, melted
2 Tbsp Pure Maple Syrup
1 tsp Vanilla Extract
0.5 tsp Peppermint Extract

Chocolate Coating

1 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips (Bulk) - Pascha Chocolate Co.
1 Tbsp Coconut Oil
0.25 tsp Peppermint Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the dough: In a large bowl, whisk together the almond flour, cocoa powder, cornstarch, and salt. Add the melted coconut oil, maple syrup, vanilla extract, and peppermint extract. Stir until a thick, sticky dough forms.
Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
Preheat: Once the dough has chilled, preheat the oven to 350°F and line a large baking sheet with parchment paper.
Roll and cut: Place the dough between two sheets of parchment paper and use a rolling pin to roll it out to about ¼-inch thick. Remove the top sheet of parchment, then use a 1½-inch cookie cutter (or a similar-sized glass, like a shot glass) to cut out circles and transfer them to the prepared baking sheet. Re-roll the scraps and continue cutting until all the dough is used. If the dough softens too much while cutting, place it in the freezer for a few minutes.
Bake: Bake the cookies for 10–12 minutes. They won’t spread but will puff up slightly and still feel soft at first — they’ll firm up as they cool. Let cool completely on the baking sheet (about 25–30 minutes).
Make the coating: Add the chocolate chips and coconut oil to a small bowl. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Stir in the peppermint extract.
Dip cookies: Using a fork, coat each cookie in chocolate, letting excess drip off. Return to the baking sheet and freeze for 20 minutes, or until the chocolate is fully set. Enjoy right away — no need to thaw, unless you prefer them at room temperature.

Notes

Storage: Store cookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	141
Fat:	8 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	29 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.