Homemade healthy Thin Mints made with almond flour, pure maple syrup and coated in dark chocolate. Vegan + gluten-free.

I’ve been on a roll with Girl Scout cookie recreations.

It all started with my homemade Samoas. 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 a few people have called them LIFE-CHANGING!

Given all the Samoas cookie love, I decided I needed to recreate my other favorites… Tagalongs, Do-Si-Dos and now Thin Mints!

Stack of healthy Thin Mint cookies.

Healthier Homemade Thin Mints

To be honest, traditional Thin Mints aren’t as unhealthy as most Girl Scout Cookies, but they still contain artificial and processed ingredients.

For this version, we’re skipping all of those extra ingredients like white sugar, palm oil and artificial flavoring and making them with just seven simple ingredients to create a vegan and gluten-free version of this Girl Scout classic!

These Thin Mints aren’t necessarily low calorie or low sugar, but they are made with natural ingredients including natural sugars from the pure maple syrup and without preservatives.

In terms of the chocolate chips, I recommend using Lily’s chocolate chips or Hu Kitchen gems for less sugar, but feel free to use what you have on hand. 

Instead of using white flour we’re using almond flour for the cookie, which was actually inspired and adapted from my almond flour crackers!

WATCH HOW TO MAKE HEALTHY THIN MINTS:

Stack of healthy Thin Mint cookies on a cookie sheet.

Ingredients Needed

  • almond flour – I love using almond flour for these cookies because it gives them a rich, nutty flavor that isn’t too overpowering. That said, I have tested these cookies with both all-purpose flour and oat flour and the cookies turned out well with both. Note: If you do use all-purpose flour, you’ll need to add a touch of liquid as the dough turns out quite dry. I added 1 Tablespoon of almond milk and it worked perfectly. 
  • cocoa powder or cacao powder 
  • pure maple syrup – maple syrup gives these cookies a nice subtle sweetness, but you can sub this for any liquid sweetener of your choice like honey, agave, monk fruit maple syrup, etc. 
  • 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. And I recommend using refined coconut oil if you don’t want any coconut flavor!
  • sea salt
  • peppermint extract – you can use peppermint oil instead fine, but the oil is much more concentrated than extract, so you probably will only need a few drops.
  • dark chocolate chips I like to use Lily’s dark chocolate chips or Hu Kitchen gems to keep this recipe lower in sugar, vegan and dairy-free.

Steps for Making 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.

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

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 Homemade Thin Mints

If you’re not eating these cookies right away I recommend storing them in an airtight container in your fridge or freezer.

They’ll stay good for up to a week in the fridge.

That said, I feel like everyone stores Thin Mints in their freezer and you can totally do that with this homemade version too! They should last 3 months in the freezer… 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:

More Almond Flour Recipes to Try:

If you make these homemade Thin Mints, 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.

Homemade Thin Mints


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

Description

Homemade healthy Thin Mints made with almond flour, pure 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 ( I like using Lily’s dark chocolate chips to keep these low-sugar)
  • 2 teaspoons coconut oil
  • ¼ teaspoon peppermint extract

Instructions

  1. Mix ingredients: 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. Preheat oven: 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. Roll out dough: 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.
  4. Form cookies: 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.
  5. Bake: Place cookies in the pre-heated oven and bake for 13-15 minutes. Remove from the oven and let cool completely.
  6. 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.
  7. Dip cookies in chocolate: 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.
  8. Let cookies set: 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.

Notes

  • Almond flour: You can use all-purpose flour or oat flour as a substitute for the almond flour. If you do use all-purpose flour, you’ll need to add a touch of liquid as the dough turns out quite dry. I added 1 Tablespoon of almond milk and it worked perfectly.
  • Maple syrup: You can sub this for any liquid sweetener of your choice like honey, agave, monk fruit maple syrup, etc. 
  • 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!
  • Peppermint extract: Peppermint oil should work just fine, but the oil is much more concentrated than extract, so you probably will only need a few drops.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 96
  • Sugar: 2g
  • Sodium: 10mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 3mg

Keywords: thin mint

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Recipe rating

    174 comments
    1. Anonymous
      April 15, 2021 AT 10:20 pm

      For all of you who are nervous that will taste horrible and have a weird texture, if you make them correctly they taste just like the real thin mints! I made some and my family ate them in a day, so I made more today, but I made them smaller and they are super cute! I did not have any almond flour left over so I mixed some all-purpose flour and almond milk and they turned out great!

      1. Brittany Mullins
        April 16, 2021 AT 11:50 am

        So glad these thin mints were a hit! Thanks for the review 🙂

    2. Andrea marke
      April 1, 2021 AT 11:44 am

      Soooooo good. Had to work fast to cut them out and refrigerate a few time to get them cut before then got to melt but figured it out and will be making them again!

      1. Brittany Mullins
        April 1, 2021 AT 7:21 pm

        So glad these turned out for you, Andrea! Thanks for making them and for the review. I so appreciate it!

    3. Kaylee Aho
      March 31, 2021 AT 3:34 pm

      So yummy! Love how simple and easy this recipe is!

      1. Brittany Mullins
        March 31, 2021 AT 7:26 pm

        So glad you love these, Kaylee!! Thanks for the review. I so appreciate it!

    4. Kelseu
      March 29, 2021 AT 8:16 pm

      Made these and the Samoa’s, liked these better! They’re a little more finicky to make, they melt easily during the phase of cutting them into rounds. It was hard to get them thin enough to be crispy like the real things. That’s my only complaint, I wish the middles got crispier. But otherwise these totally hit the spot and are made of real ingredients. Thanks!

      1. Brittany Mullins
        March 31, 2021 AT 12:02 am

        So glad you enjoyed these cookies!! Thanks for making them and for coming back to leave a review. I so appreciate it!

    5. Chyenne
      March 29, 2021 AT 11:26 am

      Satisfied my constant craving for thin mints and now I have access to them all year round 🙂 SO yummy

      1. Brittany Mullins
        March 29, 2021 AT 1:52 pm

        So glad you loved these, Cheyenne!! Thanks for making them and for the review. I so appreciate it.

    6. Tammy
      March 29, 2021 AT 12:29 am

      I tried these tonight and loved how easy they were to make, how quick it was to clean up and how satisfying they are. My husband and I enjoyed them while playing board games. He kept asking if he could have just one more. 😆

      1. Brittany Mullins
        March 29, 2021 AT 1:48 pm

        Yay!! So glad you loved these, Tammy. Thanks for making them and for the review, I so appreciate it!

    7. Michele
      March 28, 2021 AT 11:29 pm

      I made these tonight with a friend and we were all blown away with how amazing these thin mints were! I recently starting eating gluten and corn free due to some health issues and everything I’ve tried from EBF has been absolutely delicious. Thank you for helping me enjoy my favorite foods in a healthy new way!!

      1. Brittany Mullins
        March 29, 2021 AT 1:48 pm

        Yay!! So glad these were a hit! Thanks for making them and for the review, Michele. I so appreciate it!

    8. Angela
      March 28, 2021 AT 12:43 am

      Every year in March I enjoy making the EBF Girl Scout cookie copycat recipes! I am always excited when EBF develops a new one to add to the list. And I was super excited that Girl Scout Cookies was the theme for this month’s EBF Recipe Club! I made the Thin Mints recipe this week, and as always, they were loved! They are delicious and contain the perfect amount of minty-ness! Thank you, EBF!!

    9. Amber Walker
      March 27, 2021 AT 9:42 pm

      These taste JUST like the real deal! She had me at 7 ingredients, as well. Ha! 😉 My family is loving all of these Girl Scout cookie dupes👏🏼👏🏼

      1. Brittany Mullins
        March 28, 2021 AT 10:48 pm

        Woo!! So glad you loved these! Thanks for the review, Amber. I so appreciate it!

    10. Lauren Plankers
      March 27, 2021 AT 8:11 pm

      I’m obessed with Thin mints and love keeping them in the freezer for a quick treat. This recipe was so easy and they taste amazing!!!

      1. Brittany Mullins
        March 28, 2021 AT 10:49 pm

        So glad you love these, Lauren! Thanks for the review. I so appreciate it!

    11. Carol
      March 27, 2021 AT 7:02 pm

      So delicious! You will not regret making these!

      1. Brittany Mullins
        March 28, 2021 AT 10:50 pm

        So glad you loved these, Carol. Thanks for the review. I so appreciate it!

    12. Susannah Hutchinson
      March 27, 2021 AT 1:50 am

      These are delicious, they taste just like the real thing, if not better. I’ll be making lots of these for sure!

    13. Natasha Faye Edwards
      March 24, 2021 AT 4:15 pm

      I tried to make all the girl scout cookies. This was the last thing I madr cause I was not sure if I would like it… oh boy! It brought me back to my childhood! Sooo good! I am so enjoying ebfrecipeclub!

      1. Brittany Mullins
        March 25, 2021 AT 12:56 am

        Woo! So glad you loved these, Natasha. Thanks for coming back to leave a review. I so appreciate it!

    14. Sam
      March 23, 2021 AT 9:44 pm

      Had some leftover peppermint extract and decided to make these. So glad I did, these were great! My chocolate coating was a little thick since I didn’t have coconut oil. Is there anything else I could use to thin out the chocolate next time?

      1. Brittany Mullins
        March 25, 2021 AT 12:57 am

        So glad you enjoyed these, Sam! I’m not sure what a good substitute would be for the coconut oil. Maybe another oil, but I’ve found that coconut oil works best because it also helps the chocolate to harden in the freezer.

    15. Kaitlin
      March 23, 2021 AT 5:29 pm

      After ten years of being gluten free and not being able to eat Girl Scout cookies, making these for the first time made me tear up! They’re delicious and taste just like the real thing. So easy to make! Everyone loved them.

      1. Brittany Mullins
        March 25, 2021 AT 1:00 am

        Yay!! That makes me so happy to hear. So glad you loved these. Thanks for the review. I so appreciate it!

    16. Isadora
      March 23, 2021 AT 5:27 pm

      I was really impressed how much this tasted like the real deal

      1. Brittany Mullins
        March 25, 2021 AT 12:59 am

        Yay!! So pumped you loved these, Isadora. Thanks for trying them and for the review. I so appreciate it!

    17. Brittany Edgerson
      March 22, 2021 AT 9:14 pm

      Thank you, these are ABSOLUTELY AMAZING!!! I recently had to switch to a gluten free diet and was excited to find a good recipe without a lot of sugar and processed stuff. I love the simple ingredients and can’t wait to try more of your recipes!! 😍

      1. Brittany Mullins
        March 23, 2021 AT 2:04 pm

        Woo!! That makes me so happy to hear, Brittany. I’m so pumped you loved these. Thanks for the review, I so appreciate it!

    18. Jaime Henderson
      March 22, 2021 AT 8:05 pm

      My husband told me these were better than the real Girl Scout cookies. ‘Nuff said!

      1. Brittany Mullins
        March 23, 2021 AT 2:04 pm

        Yay!! That makes me so happy to hear!! I’m glad these cookies were a hit. Thanks for the review, I so appreciate it.

    19. Suzy Byers
      March 20, 2021 AT 8:55 pm

      These cookies are EXCELLENT! Taste exactly like the original Girl Scout Cookie without the guilt! Will be making again and again! LOVE THEM, a must try!

      1. Brittany Mullins
        March 22, 2021 AT 3:15 pm

        Yay!! That makes me so happy to hear. Thanks for making these and for coming back to leave a review. I so appreciate it!

    20. Jodie Gerulaitis
      March 18, 2021 AT 9:35 pm

      These are amazing! So delicious! Super easy to make and in my opinion, they taste better than the original. Thank you for sharing your amazing talent with us.

      1. Brittany Mullins
        March 19, 2021 AT 12:21 pm

        Ahh yay!! So glad you loved these, Jodie!! Thanks for the review, I so appreciate it.

    21. Kara
      March 18, 2021 AT 2:59 pm

      These were fun to make, and so so good! A little more of a project than some of the other Girl Scout cookie recipes on here, but worth it (really tastes like thin mints) and fun! My daughter loved helping to cut out the circles of dough. We’ll be making them again!

      1. Brittany Mullins
        March 19, 2021 AT 12:17 pm

        Yay! So glad you loved these. Thanks for the review, Kara! I so appreciate it.

    22. Suzanne Adams
      March 18, 2021 AT 8:55 am

      I expected these to be more difficult to make but they were pretty simple. Loved making these as a family project, and loved eating them even more. They did not last long!

      1. Brittany Mullins
        March 19, 2021 AT 12:11 pm

        Woo! So glad these were a hit with your family!! Thanks for making them and for the review, Suzanne. I appreciate it.

    23. Jen Klein
      March 16, 2021 AT 12:37 pm

      They were pretty good but not my favorite- Took some time to make. But a great recipe! I like the samoas the best!

    24. Nicole Johnson Paul
      March 16, 2021 AT 10:14 am

      These were great! I made them with my 11 year old step-daughter, we decided to double the batch becuase it did not seem like it was going to make many. We are glad we did becuase our oven tends to be hotter than some and we over cooked the first ones that we bakedand then cut the time back. They are great! We will be making them again!

      1. Brittany Mullins
        March 16, 2021 AT 11:59 pm

        So glad you enjoyed these cookies, Nicole! Thanks for making them and for coming back to leave a review. I so appreciate it!

    25. Kelsey
      March 15, 2021 AT 5:05 pm

      These are so yummy! I didn’t have almond flour so I used oat flour and it worked great. Can’t wait to make these again soon!

      1. Brittany Mullins
        March 15, 2021 AT 11:01 pm

        Oh awesome!! That’s great to know. Did you use the same amount of oat flour? So glad these turned out for you. Thanks for the review, Kelsey!

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