Homemade Thin Mints

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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

Be sure to check out all of the dessert recipes on EBF!

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4.65 from 106 votes

Homemade Thin Mints

Homemade healthy Thin Mints made with almond flour, pure maple syrup and coated in dark chocolate. Vegan + gluten-free.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 cookies

Ingredients  

Cookies

Chocolate Coating

Instructions 

  • 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.
  • While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.
  • 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.
  • Place cookies in the pre-heated oven and bake for 10-15 minutes. Watch them closely because the timing depends on thickness of your cookies. Remove from the oven and let cool completely.
  • 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.
  • 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.
  • 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.

Video

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.

Nutrition

Serving: 1cookie | Calories: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 10mg | Fiber: 3g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: thin mint
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




209 Comments

  1. 5 stars
    I made these today! They are amazing. Thank you for another amazing recipe. I love so many of your recipes and enjoy your blog very much. Can’t wait until you do a tagalong recipe ?.

    1. Ahhh!!! I’m so glad that you hear that you liked them, Chelsie. I’m so pumped to share the tagalong recipe soon! 🙂

        1. I was wondering the same, Ashley. Let me know if you try it out how many drops you used! I know it’s a LOT stronger than extract =)

          1. You can use peppermint oil instead of the extract. I would start with 1/4 of what the recipe asks for, so 1/8 teaspoon of the oil. 🙂

  2. This came at just the right time!! My husband recently polished of TWO boxes of thin mints and I’m over jealous because I’m GF. Thank you!!

  3. What would you recommend for a lower carb substitute for the maple syrup? Should it be liquid (lakanto maple flavored syrup or similar), or would a powdered sweetener like erythritol work?

  4. Hi. I love your stuff. So far my face is the granola bars.
    Well… I tried the mint cookies and I’m waiting for them to come out of the oven and I want to tell you I was so desperate to try them I used regular flour, so far it’s a fail. Lol the dough was way to crumbly and I added a lot more oil and syrup so it might not work. I’m not giving up tho I’m going to buy some almond flour to try again.
    Thanks for putting your good stuff out there.

  5. 5 stars
    Brittany, these cookies are amazing! Your recipes are superb. I’ve made the zucchini pasta, slaw salad with almond butter dressing and now these cookies. Fabulous! Thank you for sharing!

  6. Great idea! My friends have been complaining that the Girl Scout cookies have gotten more expensive. I love the idea of making them at home AND making them healthier!

  7. If I’m a little short on almond flour do you think I couldn’t use a bit of coconut flour? Either that or for your homemade crackers with every but the bagel seasoning?! Haha..I’m making both and probably only have 1.5 cups almond flour!

    1. Coconut flour isn’t a direct sub for almond flour and I haven’t tested the recipe with coconut flour so I don’t know if it will work or not. You can certainly try it, but it will be an experiment.

  8. 5 stars
    These cookies are delicious! My daughter and I are gluten and dairy sensitive; these cookies were an answer to our dessert prayers! Thank you!

  9. Any sub ideas for almond flour? SO with nut allergies, and I really shouldn’t be left with a whole recipe of these for myself haha. Thanks!

  10. Really excited to try this lovely simple recipe 😃
    Could I use honey instead of maple syrup?
    Thank you

  11. 5 stars
    Love them!!!! Just finished, they are in freezer now. So perfect!!!!!! Exactly what I was craving. So awesome to have a healthier version. And because they are homemade I feel less inclined to shove the whole box in my mouth like the real thing haha. I appreciate them because of the effort. Thank you!!

  12. 5 stars
    I really like these. They taste delicious after they’ve been sitting in the fridge for at least 30 min to an hour. I think the coconut oil and peppermint flavor go nicely together. I used a chocolate frosting made of cocoa powder, coco oil, peppermint oil, splash of goat’s milk, and maple syrup so they looked a little messy but overall they were great. What a simple recipe. It didn’t take long at all and barely any cleanup involved.

  13. 5 stars
    My cookies burned at 10 minutes 🙁 the only change I made Is agave instead of maple due to not having any. They tasted awesome raw though!! I am Going to try again soon

    1. I haven’t tested the recipe with anything besides almond flour. I bet gluten-free all purpose flour will work, but I haven’t tested it so I can’t say for sure. Let me know if you try it.

    1. Hi Angel, I am so glad that you loved this recipe! Thanks so much for leaving a comment and star rating. Your feedback is super helpful to the EBF community.

    1. Hey Lara! I don’t, but you use an online converter and plug the measurements in to figure out what they’d be in grams. 🙂 Can’t wait to hear what you think of these, definitely come back and let me know how they turn out!!

    1. Ahh that makes me so happy to hear!! Thanks for trying my recipe, babe and for coming back to leave a comment + star rating. I so appreciate it!

  14. 5 stars
    Fabulous recipe, everyone loves them! I teach vegan dessert workshops too and these will be included in my lesson plans (giving you credit for the recipe of course)! I can’t seem to get a good photo of them though – may I use one of yours when I promote my class?
    Thank you!

    1. Hey Angie – I’m so glad this recipe is a hit and thank you so much for asking. I am okay with that. 🙂

    1. Ahh that makes me so happy to hear, Sarah!! I’m so glad you enjoyed these cookies. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3

    1. Yay!! I’m so glad these cookies were a hit! Thanks for trying them and for coming back to leave a comment. I appreciate it!

  15. 1 star
    I really wanted these to work, but, they just kept falling apart. I got a 30% success rate, but, when I tasted them, very grainy and “healthy”, just like the title suggests.. haha. Not for me!

    1. Oh no!! I’m so sorry to hear that these cookies didn’t turn out for you. 🙁 I haven’t heard of them falling apart before, did you change anything about the recipe?

  16. 5 stars
    love this recipe – I’ve made them twice and such a hit with my family. I used cacao powder for the cocoa powder, since that is all I had in the house.

  17. 5 stars
    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. 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!

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

  19. 1 star
    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. Oh no!! I’m so sorry to hear that, Alison. Can you remember if you changed anything about the recipe?

  20. 5 stars
    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. 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!

  21. 2 stars
    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. Hey Ivy – So sorry these cookies didn’t turn out for you! Did you use almond flour or almond meal?

  22. 5 stars
    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. 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. 🙂

  23. 5 stars
    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. 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!

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

    1. 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. 5 stars
        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. 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!

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

  25. 5 stars
    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. 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

  26. 5 stars
    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. 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! 🙂

  27. 5 stars
    These are delicious 😋 went to make sone mire and forgot to get almond flour yesterday 😭can you use coconut flour?

    1. 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.

  28. 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. 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!

  29. 5 stars
    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. 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

  30. 5 stars
    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. Has this happened every time you’ve made the cookies? Are you changing anything about the recipe?

    1. 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!

    1. 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!

  31. 5 stars
    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. 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!

  32. 3 stars
    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. 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.

  33. 5 stars
    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. 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!

  34. 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. 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!

  35. 5 stars
    Wow! These are so yummy! The worst part is waiting the 30 minutes before having one! Thank you for this healthier option!

    1. Haha I know, that is the hardest part!! So glad you loved these cookies, Ashlee. Thanks for the review. I so appreciate it!

  36. 4 stars
    I made this for my friend’s baby shower and they went over well. I think I added too much extract and someone said the cookies reminded them of mouthwash. LMAO!!
    It’s a good recipe but just be careful! I will make this again soon!

    1. Oh no!! haha a little definitely goes a long way. I’m glad these were a hit though. Thanks for making them and for coming back to leave a review. I so appreciate it!

  37. 5 stars
    They taste exactly like thin mints people!! I struggled to stop eating them. I followed the recipe exactly and they turned out perfectly!

  38. Do you have an alternative for the almond flour? My husband and mid kid are both allergic and I’m allergic to gluten. Cooking for us is so much fun.

    1. I haven’t tested another flour for these, but I’m planning to try it so I will keep you posted! 🙂

  39. 5 stars
    These are awesome!! Made them with regular all-purpose flour because I ran out of almond flour and they were great!

    1. Oh yay!! So glad they turned out with AP flour. Did you use the same amount of flour? Thanks for the review, Lexie. I so appreciate it!

      1. Yes just about! I used a scant cup since AP flour tends to be drier than almond flour and ended up adding a splash of almond milk because the dough was super dry and crumbly at first- but after that it came together nicely!

    1. Hey Michele – I plan on testing it, but haven’t yet, so I’m not 100% sure how these would turn out with oat flour. Let me know if you decide to try it!

  40. 5 stars
    These were so good!! Better than the real Girl Scout cookies if you ask me 😊 currently planning out a double batch this weekend to stock up the freezer!

  41. 5 stars
    These are so easy and so delicious!!!! Love that they are under 100 cal / cookie as well 🙌🏼

  42. 5 stars
    My favorite go-to EBF recipe! I’ve tried thin mint recipes from many blogs – looking for the best substitute for my favorite cookies – and this is definitely it. Easy to make and freeze great! (but double the recipe because you will want to eat half the batter while making!)

  43. 5 stars
    These taste EXACTLY like the Girl Scout Thin Mint Cookies!! They are super yummy and easy to make. Will be making these again and again!!

    1. Ahh yay! That makes me so happy to hear. So glad you loved these cookies, Suzy!! Thanks for making them and for the review. I so appreciate it!

  44. 5 stars
    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. 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!

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

  46. 4 stars
    They were pretty good but not my favorite- Took some time to make. But a great recipe! I like the samoas the best!

  47. 5 stars
    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. Woo! So glad these were a hit with your family!! Thanks for making them and for the review, Suzanne. I appreciate it.

  48. 5 stars
    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!

  49. 5 stars
    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.

  50. 5 stars
    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. Yay!! That makes me so happy to hear. Thanks for making these and for coming back to leave a review. I so appreciate it!

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

  51. 5 stars
    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. Woo!! That makes me so happy to hear, Brittany. I’m so pumped you loved these. Thanks for the review, I so appreciate it!

    2. I would love to try these, they look so good. What kind of flour can I substitute for the Almond flour, I am highly allergic to all nuts. I have coconut flour but how would I convert that for this recipe?

      1. Hey Kami – I wouldn’t use coconut flour as it can’t be subbed 1:1 with other flours. You could try oat flour or all-purpose flour. Let me know if you make them and how they turn out. 🙂

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

  52. 5 stars
    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. Yay!! That makes me so happy to hear. So glad you loved these. Thanks for the review. I so appreciate it!

  53. 5 stars
    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. 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.

  54. 5 stars
    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. Woo! So glad you loved these, Natasha. Thanks for coming back to leave a review. I so appreciate it!

  55. 5 stars
    These are delicious, they taste just like the real thing, if not better. I’ll be making lots of these for sure!

  56. 5 stars
    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!!!

  57. 5 stars
    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👏🏼👏🏼

  58. 5 stars
    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!!

  59. 5 stars
    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. Yay!! So glad these were a hit! Thanks for making them and for the review, Michele. I so appreciate it!

  60. 5 stars
    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. Yay!! So glad you loved these, Tammy. Thanks for making them and for the review, I so appreciate it!

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

  61. 4 stars
    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. So glad you enjoyed these cookies!! Thanks for making them and for coming back to leave a review. I so appreciate it!

  62. 5 stars
    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. So glad these turned out for you, Andrea! Thanks for making them and for the review. I so appreciate it!

  63. 5 stars
    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!

  64. 5 stars
    I’ve been making these weekly, they’re the perfect dessert! Question- how long can they keep in the freezer?

    1. Woo! I’m so glad you’ve been enjoying these thin mints, Tara! They should last about 3 months in the freezer. Thanks for the review!

  65. 5 stars
    Let me start off by saying, I am not a baker. I tried these yesterday and it was a disaster. I left them in 14 minutes which was one minute too long. They went from smelling heavenly mint to burnt in seconds. I figured I’d try dipping them in chocolate anyway seeing as though I already melted it. Then proceeded to drop half of them on the floor on the way to the freezer. They weren’t bad a little burnt, but I tried again today. Learned from my mistakes and they are SO GOOD. Just like Girl Scout cookies. And the shot glass was a genius way to cut them perfectly.

    1. Woo!! So glad these thin mint cookies were a hit! Thanks for making them and coming back to leave a review. I so appreciate it!

  66. 3 stars
    Good taste but the dough was way too dry and crumbly. I followed the recipe exactly and even after chilling, the dough would barely clump. I think maybe the wet ingredient quantities could be increased because I barely got 7 cookies out of this recipe. The melted chocolate was the saving grace to keep the cookie structure together. I wouldn’t say it’s a *bad* recipe but it did not turn out how I had hoped. 🙁

    1. Woo! Love to hear that, Juanelle. Thanks for making them and leaving a review, I really appreciate it!

  67. 5 stars
    Amazing!!! I used coconut oil, maple syrup and cocoa powder to dip the cookies. Placed cookies in the freezer…perfect. Will make again very soon soon!!! Thank you for all the delicious recipes!!!

  68. These look good and I want to try them. One question, what Grade maple syrup did you use? Light Amber, Dark Amber, (old grading system) etc?

    For baking I default to the Dark Amber, the link in the instructions goes to ‘Grade A Amber’ or Light Amber at Amazon. I’m a bit of a perfectionist, and a maple syrup snob (it must come from the horse-and-buggy Mennonites of Kitchener-Ontario Canada), so this is driving me nuts, LOL. I may need to make two batches one with light and one with dark…

    1. Hi Greg – Yes, I used a Grade A Amber or light maple syrup here, as I want it to add more of a sweetness than a maple flavor. I believe either would work, just depends on the strength of maple flavor you want in these cookies. I hope you give these a try and let me know how they turn out. Enjoy!

  69. 5 stars
    Yum!! These are super reminiscent of Thin Mints, but without the taste/aftermath of heavily processed food! I used agave and Enjoy Life choc chips and they turned out great!

    1. Aw yay! I am so glad these cookies are a hit, Sara. Thank you for sharing your review + star rating, I really appreciate it!

  70. 5 stars
    Made a double batch today. All seven of us in the family loved them. The crumbly texture of the almond flour is marvelous. I will absolutely be making them again!
    PS: the tip about using a fork to dip the cookies was amazing!!!!! worked so well!

    1. WOO! I am excited to hear that you and the family are loving these cookies, Martha. Thank you so much for sharing your review + star rating, I really appreciate it!

    1. Yay! I am so glad these are a hit, Elise! Thank you for your review + star rating, I appreciate it!

    1. Perfect! I am so glad you are loving these cookies, Erica. Thank you for your review + star rating, I really appreciate it!

    1. Yay! I am so glad you are loving these cookies, Gretchen. Thank you for sharing your review + star rating, I appreciate it!

  71. 5 stars
    These are soooo good! I doubled the peppermint extract and for the chocolate coating, I used a cup of cocoa powder, a cup of cacao butter, a third cup of honey, and about a tsp of peppermint extract (I probably should only have made about 1/4 the amount haha) But this is a new favorite recipe for my family, these are amazing! Love the crumbly texture in particular. Yum! Thank you for the excellent recipe!

    1. Delicious! I am excited to hear that you and your family and loving this recipe and that it turned out great for you. Thank you for sharing your review + star rating, I really appreciate it!

  72. 5 stars
    I make these often and quite often omit the choc icing/topping. They are delicious as is and store in an airtight container in the pantry perfectly. Great recipe Thank You

    1. YUM! I am glad you’re enjoying this recipe, Marian. Thank you for sharing your review & star rating, it means so much to me!

  73. 5 stars
    I used Gluten free Flour and the cookie came out chewy with an air pocket but they still tasted great. I actually preferred the chewy for sensitive teeth reasons. Loved this recipe both ways!

    1. Ahh this is so great, Luka. I am so glad you’re glad you’re loving this recipe and it turned out great for you with the GF flour. Thanks for sharing your review + star rating, it means so much to me!

  74. 5 stars
    You should send these recipes to Girls Scouts of America. The things they put in their cookies are an abomination. Thank you for putting healthier, delicious recipes into the world.

    1. You are so sweet! Thank you so much, Hayley! I am so glad you are loving these healthier girl scout cookies recipes, truly means so much to me. ❤️