Make healthy Thin Mints at home with this easy recipe! These crispy cookies are made with almond flour and maple syrup and coated in dark chocolate. Vegan + gluten-free.

My top 3 favorite Girl Scout cookies are Samoas, Thin Mints, and Tagalongs – in that specific order. It’s funny because I’m such a peanut butter and chocolate fan, you’d think that Tagalongs would be my #1, but Samoas are just so good . . . they win! With this in mind, I’ve been on a journey of making a healthy version of these iconic classics. First, I made homemade energy balls that were inspired by Samoas and Thin Mints – see my Sinless Samoas and these Thin Mint Energy Balls – but now I’m starting a collection of actual cookie recreations.

Last year, I shared these healthy homemade 4-Ingredient Samoas and they have been such a hit! People are shocked by how easy they are to make and LOVE that they actually taste like the real deal cookies (some people say they taste even better and at least two people on Instagram have called them LIFE-CHANGING!).

Stack of healthy Thin Mint cookies.

WATCH HOW TO MAKE HEALTHY THIN MINTS:

Given all the Samoas love, I decided I needed to recreate my other two favorites. First up, the classic Thin Mints! Lots of people have requested the Tagalongs so they’re next . . . don’t you worry!

Stack of healthy Thin Mint cookies on a cookie sheet.

Healthier Thin Mints 

Traditional Thin Mints aren’t as unhealthy as most Girl Scout Cookies, but they still contain artificial and processed ingredients. For this recipe we’re sticking to 7 healthy and simple ingredients to create a vegan and gluten-free version of this Girl Scout classic!

For this Thin Mint recipe, we’re using almond flour for the cookie, which was actually inspired and adapted from my 3 Ingredient Almond Flour Crackers! I love using almond flour for baking because it gives everything a rich, nutty flavor that isn’t too overpowering. It works perfectly for these thin and crispy chocolate shortbread cookies!

Ingredients Needed

  • almond flour – make sure you get almond flour and not almond meal! 
  • cocoa powder
  • maple syrup – be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
  • coconut oil – this is used to help make the melted chocolate thinner, which makes it easier to dip the thin mints. You can skip it, but your melted chocolate will likely be pretty thick. I recommend using refined coconut oil if you don’t want any coconut flavor!
  • sea salt
  • peppermint extract
  • dark chocolate chips I like to use Lily’s dark chocolate chips to keep this recipe lower in sugar, vegan and dairy-free.

Chocolate almond flour cookie dough rolled out and cut into circular shapes for cookies.

How to Make Healthy Thin Mints

Form dough: Combine almond flour, cocoa powder, maple syrup, coconut oil, sea salt and peppermint extract in a medium bowl until dough forms. The mixture might seem a little crumbly, but that’s okay. Place dough in the fridge for about 15 minutes.

Pre-heat oven + line baking sheet: While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.

Cut cookies: Place the chilled dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it down with your hands and then use a rolling pin to roll out the dough. You’ll want the dough semi-thin— about 1/4 of an inch thick. Use a small circular cookie cutter to cut out circular cookies and place each on your prepared baking sheet. I used a shot glass for this and it worked great.

Bake: Place cookies in the pre-heated oven and bake for 13-15 minutes. Remove from the oven and let cool completely.

Melt chocolate: Melt chocolate by adding your chocolate chips and coconut oil into a small bowl. Melt in the microwave using 30-second increments or use a double boiler. Once chocolate is melted, stir in the peppermint extract.

Coat cookies: Using a fork, dip cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on the parchment lined baking sheet.

Set chocolate: Place cookies in the fridge or freezer for the chocolate to set, about 30 minutes. Once the chocolate has set, you’re ready to enjoy! 

Healthy Thin Mints dipped in chocolate and on a sheet of parchment paper.

How to Store Healthy Thin Mints

If you’re not eating these cookies right away I recommend storing them in an airtight container in your fridge for up to one week. You can also store them in your freezer and they should last 3 months… but I bet they’ll be gone before then! 😉

Healthy Thin Mint cookie with a bite taken out of it.

More Girl Scout Inspired Treats to Try:

More Healthy Treats to Try:

If you make these thin mint cookies, please be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for the EBF team and other EBF readers.

Print
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Stack of paleo thin mints on a white background.

Healthier Thin Mints


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies
  • Diet: Vegan

Description

Make healthy Thin Mints at home with this easy recipe! These crispy cookies are made with almond flour and maple syrup and coated in dark chocolate. Vegan + gluten-free. 


Ingredients

Cookies

  • 1 cup almond flour
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons maple syrup
  • 2 Tablespoons melted coconut oil
  • Pinch of sea salt
  • ½ teaspoon peppermint extract

Chocolate Coating

  • 1 cup dark chocolate chips
  • 2 teaspoons coconut oil
  • ¼ teaspoon peppermint extract

Instructions

  1. Combine almond flour, cocoa powder, maple syrup, coconut oil, sea salt and peppermint extract in a medium bowl until dough forms. The mixture might seem a little crumbly, but that’s okay. Place dough in the fridge for about 15 minutes.
  2. While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.
  3. Place the chilled dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it down with your hands and then use a rolling pin to roll out the dough. You’ll want the dough semi-thin— about 1/4 of an inch thick. Use a small circular cookie cutter to cut out circular cookies and place each on your prepared baking sheet. I used a shot glass for this and it worked great.
  4. Place cookies in the pre-heated oven and bake for 13-15 minutes. Remove from the oven and let cool completely.
  5. Melt chocolate by adding your chocolate chips and coconut oil into a small bowl. Melt in the microwave using 30-second increments or use a double boiler. Once chocolate is melted, stir in the peppermint extract.
  6. Using a fork, dip cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on the parchment lined baking sheet.
  7. Place cookies in the fridge or freezer for the chocolate to set, about 30 minutes. Once the chocolate has set, you’re ready to enjoy! Store leftover cookies in the freezer and enjoy straight from the freezer – no need to thaw.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 108
  • Sugar: 8g
  • Fat: 8g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 1g

Keywords: thin mint cookies

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Recipe rating

    104 comments
    1. Clarissa
      March 1, 2021 AT 4:55 pm

      Do you happen to have an almond flour replacement for these recipes? Peanuts are fine but the almond flour in the cookies and recipes is a challenge due to allergies. Is there something I can sub out for most almond flour recipes?

      1. Brittany Mullins
        March 1, 2021 AT 8:43 pm

        Hey Clarissa – I haven’t tried it, but I bet all-purpose flour or gluten-free all-purpose would work. Again, I haven’t tried it so I’m not 100% sure if it would change this recipe, but let me know if you try it!

    2. Sue
      February 12, 2021 AT 7:41 pm

      I’ll be making this tomorrow. I love the fact that has very healthy ingredients.

      1. Brittany Mullins
        February 12, 2021 AT 8:40 pm

        Let me know how they turn out for you!!

    3. Rebecca McLaughlin
      February 6, 2021 AT 8:04 pm

      Can these be made with monk fruit sweetener? I can’t have Maple syrup.

      1. Brittany Mullins
        February 7, 2021 AT 2:22 pm

        I’m not sure if they’d turn out the same as I haven’t tried these with monk fruit. One option would be to use monk fruit maple syrup if you can have that. Let me know if you end up trying these and how they turn out!

    4. Nikki
      January 29, 2021 AT 6:40 am

      Absolutely killer💯💯💯 Yum!!

      1. Brittany Mullins
        January 29, 2021 AT 1:07 pm

        Woo!! So glad you loved these cookies. Thanks for the review, Nikki. 🙂

    5. Danielle
      January 26, 2021 AT 12:58 pm

      These are delicious and worth the few extra steps of chilling. I added a sprinkle of kosher salt on top of the melted chocolate for that lil something extra. These are so good!!

      1. Brittany Mullins
        January 26, 2021 AT 8:52 pm

        Woo!! So glad you loved this recipe, Danielle. Thanks for the review. I so appreciate it!

    6. Nectar
      January 19, 2021 AT 12:15 pm

      Hi Ms. Mullins,

      I followed the recipe exactly and, without a doubt, the cookies are delicious! However, Girl Scouts’ Thin Mints are only 40 calories per cookie, whereas this recipe shows that each cookie is 108 calories. This is why I gave it 3 stars. Did I misread the nutritional information of this recipe? Thank you in advance.
      Nectar

      1. Brittany Mullins
        January 20, 2021 AT 12:14 pm

        Hey Nectar, No you did not misread the recipe. I know that these might not seem “healthier” or better for you than the original Girl Scout version based on calories, but in this recipe we’re using healthier ingredients and only 7. The GS thin mints include artificial flavors, white sugar, palm oil and a bunch of other ingredients that aren’t the greatest.

    7. Becca
      December 11, 2020 AT 2:26 pm

      These have been my favorite cookies all of 2020 (I’ve made multiple batches to share & enjoy) and I don’t see that changing anytime soon! Thanks for a delicious and simple recipe!

      1. Brittany Mullins
        December 12, 2020 AT 12:35 am

        Woo!! That makes me so happy to hear. So glad you’re loving these cookies, Becca. Thanks for leaving a review. I so appreciate it!

    8. Sherie
      December 7, 2020 AT 2:32 pm

      Can I use peppermint essential oil in the recipe? how much , 1 drop should do it. ?

      1. Brittany Mullins
        December 8, 2020 AT 1:08 am

        That should work. The peppermint oil is going to be stronger though, so you’d probably only need 1/4 tsp for the cookies and 1/8 tsp for the coating. Let me know how these turn out if you try them!

    9. Emi
      November 12, 2020 AT 6:02 pm

      What can I use instead of oil?

      1. Brittany Mullins
        November 13, 2020 AT 4:00 pm

        Hey Emi – The coconut oil is used to help thin the coconut to make it easier for dipping and it also helps the chocolate harden in the fridge/freezer. You can skip this and just melt the chocolate on its own, but the chocolate will likely be thicker and harder to dip. I do recommend using coconut oil if you can!

    10. Lisa Purdy
      October 11, 2020 AT 6:41 pm

      Delicious! I flattened the dough before I chilled it and it was super successful!

    11. Lama
      October 9, 2020 AT 10:20 am

      I made these cookies many times I love them so much 😍😍 but later when I roll the dough it get cracked from the middle ( as if it dry ) although the flour is super fine .. so I am wondering what the problem is

      1. Brittany Mullins
        October 9, 2020 AT 2:44 pm

        Has this happened every time you’ve made the cookies? Are you changing anything about the recipe?

    12. Stephanie
      September 18, 2020 AT 11:28 am

      Oh. My. Goodness. This really tastes like the healthy version of a thin mint. My husband and I both love these. They are our favorite of Brittany’s desserts SO far. If you don’t have a microwave, I suggest using 1/2 cup of chocolate chips with 1 tbsp of coconut oil and double boil on low until all cookies are dipped. 🙂 We have already made this recipe twice in 2 weeks.

      1. Brittany Mullins
        September 18, 2020 AT 6:40 pm

        Ahh that makes me so happy to hear, Stephanie!! I’m so glad these cookies were a hit. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. <3

    13. Brittany
      August 22, 2020 AT 9:14 pm

      Would this work if I substitute the almond flour for regular all-purpose flour, and the coconut oil for corn/olive oil? I’m allergic to coconuts and almonds, so…could you let me know if this would work? I’d appreciate your feedback on this, since I really want to try and make these.

      1. Brittany Mullins
        August 23, 2020 AT 11:42 pm

        Hey Brittany – I haven’t tried AP flour, but I think it would work just fine as a substitute. And yes, another oil should also work just fine. 🙂 Let me know how these turn out for you if you make them!

    14. Wendy Spark
      July 26, 2020 AT 1:13 am

      These are delicious 😋 went to make sone mire and forgot to get almond flour yesterday 😭can you use coconut flour?

      1. Brittany Mullins
        July 26, 2020 AT 6:10 pm

        Hey Wendy – I wouldn’t use coconut flour as that soaks up way more liquid than other flours. You could try all-purpose flour instead if you have that on hand.

    15. Leah
      June 25, 2020 AT 9:48 pm

      The first batch I made burned in the oven. I think it was too high heat and too long of a time to cook… at least in my oven. I made a second batch and cooked them in the air fryer at 325 degrees for about 6-7 min. switching the racks at the 4 min. mark. They turned out great.

      1. Brittany Mullins
        June 25, 2020 AT 11:37 pm

        Hey Leah – Sorry to hear that your first batch burned. The temp could have been too high depending on your oven as some get hotter than others. I’m glad your second batch turned out though! 🙂

    16. Ava
      June 25, 2020 AT 11:06 am

      I made these as a gift for my dad on father’s day, who is a big fan of the girl scout brand thin mints and he LOVED these!! My whole family thinks these are even better then the original ones! Thank you so much for this recipe Brittany, I have a feeling that I’m going to be making these very often!!

      1. Brittany Mullins
        June 25, 2020 AT 11:40 pm

        Ahh yay, that makes me so happy to hear, Ava!! So glad these cookies were a hit!! Thanks for making my recipe and for coming back to leave a comment + star rating. I so appreciate it. <3

    17. L
      June 24, 2020 AT 10:28 pm

      Is it ok to substitute peppermint extract with peppermint oil? It’s all I have

      1. Brittany Mullins
        June 25, 2020 AT 11:47 pm

        That should work just fine! Peppermint oil will be much more concentrated than extract though, so you probably will only need a few drops.

    18. FDL
      June 24, 2020 AT 10:44 am

      Hi! I could only get my hands on peppermint syrup. How do you suggest I replace the peppermint extract for your recipe? 🙁

      1. Brittany Mullins
        June 24, 2020 AT 1:35 pm

        I’ve never worked with peppermint syrup but from what I’ve read it’s just peppermint extract with sugar and water. I think you should be able to use the syrup as a direct sub (with the same amount). The peppermint flavor might be a little less intense, but I think they will still be yummy! Let me know if it works.

        1. FDL
          June 29, 2020 AT 5:39 am

          I’ve come back with a verdict! To compensate for maybe a weaker peppermint flavor, instead of using the 2T of maple syrup, I used 2T of peppermint syrup. These are sooooooooo yummy & definitely satisfied my craving. Thanks so much!

          1. Brittany Mullins
            June 29, 2020 AT 8:14 pm

            Ahh yay! That makes me so happy to hear. 🙂 So glad you loved these cookies! Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!

    19. el
      June 11, 2020 AT 11:46 pm

      THESE ARE AMAZING. yall are tripping if you’re saying they don’t taste like thin mints. IDENTICAL but actually better! wowowow iin heaven eating these. thank you for posting! sharing w the world now. i maybe burned the cookie a little bit so watch them cause they are super thin. UNREAL GOOD!

      1. Brittany Mullins
        June 12, 2020 AT 5:19 pm

        Ahh yay!! That seriously makes me so happy to hear. So glad you loved these cookies. 🙂 Thanks so much for trying my recipe and for coming back to leave a comment and star rating. It means the world to me!

    20. Crystal
      June 9, 2020 AT 9:01 pm

      It could be that I’ve been eating fruit as a dessert for several weeks now in an attempt to cut back on sugar and lose the last bit of baby weight I’ve been carrying, but I really LOVED these cookies! They were satisfying in every way and didn’t taste “healthy”
      I did have to modify because I didn’t have almond flour, so I ground some oats into a powder. But then my dough was extremely crumbly so I added chia seeds as an egg substitute and it came together perfectly. I followed the rest of recipe exactly and have now found a new favorite sweet treat! Thanks for the great recipe 🤗

      1. Brittany Mullins
        June 10, 2020 AT 4:15 pm

        Ahh that makes me so happy to hear, Crystal!! So glad you enjoyed these cookies. Thanks so much for making my recipe and sharing the subs you made. It’s super helpful for other readers, so I appreciate it. 🙂

    21. Ivy
      May 27, 2020 AT 8:50 pm

      Doesn’t taste at all like the originals, though they aren’t bad. Didn’t change the recipe at all. The almond flour makes it taste mealy.

      1. Brittany Mullins
        June 2, 2020 AT 6:15 pm

        Hey Ivy – So sorry these cookies didn’t turn out for you! Did you use almond flour or almond meal?

    22. Counselorchick
      May 10, 2020 AT 8:14 pm

      These are GENIUS! Been dreaming of them ever since I saw the recipe. I whipped them up while maybe hubby was washing my car. He’s very impressed! Thanks Brittany!

      1. Brittany Mullins
        May 12, 2020 AT 9:07 pm

        Ahh I’m so glad these cookies were a hit!! Thanks so much for trying my recipe and for coming back to leave a comment + star rating. As always, I really appreciate it!

    23. Al
      April 21, 2020 AT 11:52 pm

      Don’t know what I did wrong but these were not thin mints. They were like little dough pucks, not crumbly shortbread-like cookies.

      1. Brittany Mullins
        April 22, 2020 AT 1:31 pm

        Oh no!! I’m so sorry to hear that, Alison. Can you remember if you changed anything about the recipe?

    24. brooke
      April 21, 2020 AT 2:26 am

      These are crazy similar to the girl scout version thin mints. They were a hit and I will definitely make them again!

      1. Brittany Mullins
        April 23, 2020 AT 1:22 pm

        Yay!! So glad these cookies turned out for you, Brooke. 🙂

    25. Evly M
      April 6, 2020 AT 5:10 pm

      I LOVE these. They taste just like thin mints, with healthy ingredients. I’m a health nut, so I always have natural and healthy ingredients on hand. It’s nice to use the actual recipe instead of having to substitute for unhealthy ingredients. Also, the cookies were super easy to clean up and were quick–perfect to make in a pinch! Thank you for this recipe, it’s sure to be a family favorite!

      1. Brittany Mullins
        April 7, 2020 AT 12:35 pm

        Yay!! So glad you enjoyed these cookies, Evly. 🙂 Thanks for trying my recipe and for coming back to leave a comment and star rating. The reviews are super helpful to other readers, so I appreciate it!

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