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Stack of paleo thin mints on a white background.
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4.64 from 105 votes

Homemade Thin Mints

Homemade healthy Thin Mints made with almond flour, pure maple syrup and coated in dark chocolate. Vegan + gluten-free.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: thin mint
Servings: 16 cookies



Chocolate Coating


  • 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.



  • 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.


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