Homemade Thin Mints (Vegan, Gluten Free)
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Craving Thin Mints? Try this healthier homemade version of the beloved Girl Scout cookie! Made with only 7 ingredients, these gluten-free cookies are vegan and refined sugar-free!
Girl Scout cookie season always brings back memories of coming home from school and munching on a box of Thin Mints while watching the Disney Channel—ah, the good ole days!
As a kid, Tagalongs and Thin Mints were my favorite Girl Scout cookies, but we always seemed to have Thin Mints. P.S. where are my Samoas cookie lovers at? You have to try my homemade Samoas cookie recipe!
My mom would always store Thin Mints in the freezer to make them extra crunchy and enhance the peppermint flavor. Did anyone else do this?
Inspired by those minty cookies, I decided to recreate them in a healthier way—vegan, gluten-free, and refined sugar-free. Trust me, these homemade Thin Mints taste just like the real thing!
Why You’ll Love These Homemade Thin Mints
- Kid-Approved: A fun and healthy treat for the whole family—even the kids will love this healthier version!
- Same Great Flavor: Full of that notorious chocolate and minty flavor, with the perfect crunch!
- Simple Ingredients: Made with only 7 simple ingredients. This recipe is vegan, gluten-free, refined sugar-free, and so delicious!
Ingredients Needed
Scroll down to the recipe card to get the full recipe with measurements.
- Almond Flour: The base of the cookie. I love baking with almond flour for it’s nutritional value, as opposed to refined flours which offer little to no nutrients.
- Cocoa Powder: Adds rich chocolate flavor.
- Cornstarch: Helps thicken the cookie dough.
- Maple Syrup: A natural sweetener.
- Coconut Oil: Use refined coconut oil for a neutral flavor.
- Peppermint Extract: What’s Thin Mints without peppermint?
- Vegan Chocolate Chips: Use dairy-free chocolate chips to keep this recipe vegan.
How To Make Homemade Thin Mints
- Make the Dough: In a large bowl, whisk together the almond flour, cornstarch, cocoa powder, and salt. Stir in the maple syrup, melted coconut oil, and peppermint extract until a sticky dough forms. If the dough is too wet, add more almond flour, one tablespoon at a time, until it is soft and slightly sticky but not overly wet.
- Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and freeze for at least 30 minutes to firm up.
- Cut the Cookies: Place the dough between two sheets of parchment paper and roll it out to about ¼-inch thickness. Use a 1 ½-inch cookie cutter (or shot glass) to cut out circles. If the dough softens too much while cutting, return it to the freezer for a few minutes. Re-roll the scraps and continue cutting until all the dough is used.
- Bake: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tray of cookies in the freezer while the oven heats. Bake the cookies for 10-12 minutes. Remove them from the oven and let them rest on the baking sheet for at least 15 minutes, or until completely cooled. Since we’re using almond flour, the cookies will feel soft at first but will firm up as they cool!
- Coat in Chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second increments, stirring in between until smooth. Once melted, stir in the peppermint extract. Using a fork, dip each cookie into the melted chocolate, ensuring they are fully coated. Place them on a parchment-lined tray and refrigerate or freeze for 15-20 minutes until the chocolate hardens. If you have extra melted chocolate, drizzle it on top for a decorative touch. Once the chocolate has set, dig in!
These cookies taste best cold, just like the original Thin Mints!
Homemade Versions Girl Scout Cookie Recipes
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Homemade Thin Mints (vegan & gluten free)
Craving Thin Mints? Try this healthier homemade version of the beloved Girl Scout cookie! Made with only 7 ingredients, these gluten-free cookies are vegan and refined sugar-free!
Ingredients
Cookies
- 1 ¼ cup almond flour
- ¼ cup cocoa powder
- 2 tbsp cornstarch
- pinch salt
- ¼ cup maple syrup
- 2 tbsp refined coconut oil, melted
- ¾ tsp peppermint extract
Chocolate Coating
- 1 cup vegan chocolate chips
- 2 tbsp refined coconut oil
- ¼ tsp peppermint extract
Instructions
- In a large bowl, whisk together the almond flour, cornstarch, cocoa powder, and salt.
- Stir in the maple syrup, melted coconut oil, and peppermint extract until a sticky dough forms. If the dough is too wet, add more almond flour, one tablespoon at a time, until it is soft and slightly sticky but not overly wet.
- Shape the dough into a disc, wrap it in plastic wrap, and freeze for at least 30 minutes to firm up.
- Place the dough between two sheets of parchment paper and roll it out to about ¼-inch thickness.
- Use a 1 ½-inch cookie cutter (or shot glass) to cut out circles. If the dough softens too much while cutting, return it to the freezer for a few minutes. Re-roll the scraps and continue cutting until all the dough is used.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tray of cookies in the freezer while the oven heats.
- Bake the cookies for 10-12 minutes. Remove them from the oven and let them rest on the baking sheet for at least 15 minutes, or until completely cooled. Since we’re using almond flour, the cookies will feel soft at first but will firm up as they cool!
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second increments, stirring in between until smooth. Once melted, stir in the peppermint extract.
- Using a fork, dip each cookie into the melted chocolate, ensuring they are fully coated. Place them on a parchment-lined tray and refrigerate or freeze for 15-20 minutes until the chocolate hardens. If you have extra melted chocolate, drizzle it on top for a decorative touch. Once the chocolate has set, dig in!
Video
Notes
- Store in an airtight container in the fridge for up to a week, or in the freezer for longer
Serving: 1cookie, Calories: 114kcal, Carbohydrates: 10g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 0.05g, Monounsaturated Fat: 0.2g, Sodium: 1mg, Potassium: 23mg, Fiber: 2g, Sugar: 6g, Calcium: 29mg, Iron: 1mg
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