homemade thin mints

Crispy minty chocolate cookies in a luscious minty chocolate coating: the homemade version of the wildly popular Girl Scout Cookie, Thin Mints! Best of all, these are vegan, gluten-free and sugar-free. If you've never heard of thin mints, make sure you give these a try - you won't regret it!

Healthy Thin Mints (Vegan + Gluten-Free)

almond flour

tbsp Dutch cacao

tbsp monk fruit sweetener

tbsp coconut oil

extract

salt -

chocolate

tsp coconut oil

In a mixing bowl, combine melted coconut oil and all other ingredients for the cookies thoroughly. You might find it easier to use your hands. The dough will appear crumbly but should stick together when pressed between your fingers.

Carefully press the dough into a ball, and place it on a piece of parchment paper. Cover it with another piece of parchment paper and flatten it slightly by pressing down with your hand. Roll it out with a rolling pin or a bottle until about 5mm / 0.2in thick.

Use a small cookie cutter to cut out the cookies. Transfer to a lined baking sheet (you can reuse one of the pieces of parchment paper from earlier). Be gentle as they're quite delicate and can break easily. If they do break, just press them back into the form of a dough, press and roll and cut again.

Bake for 15-20 minutes or until cookies are crispy. Watch them carefully towards the last few minutes to ensure they don't burn.

Take cookies out of the oven and transfer to a cooling rack. Be gentle as they're quite brittle at this stage but will harden up as they cool. Let cool completely before proceeding dipping in chocolate coating.

Prepare your chocolate coating. First, melt chocolate and coconut oil using a double boiler. Then stir in peppermint extract.

Dip a cookie into melted chocolate using a fork. Coat both sides and let excess drip off then transfer back to parchment paper. Repeat for all cookies.

Transfer cookies to freezer for chocolate to set. Once set, you can enjoy them straight out of the freezer or store them in an air-tight container and keep in freezer.

These homemade cookies taste just like the original Girl Scout Thin Mint cookies! They’re crunchy, with lots of rich chocolate and mint flavor, and coated in melted chocolate. A dream come true for any chocoholic! They’ll keep for at least a week if stored in an airtight container.

The Ultimate Healthy Homemade Thin Mints

(80 grams) white whole wheat flour

⅓ cup (27 grams) unsweetened cocoa powder

¼ tsp baking soda

salt

tbsp (28 grams) unsalted butter, softened ((see Notes!))

+ 2 tbsp (120 grams) coconut sugar

tbsp (30 milliliters) unsweetened cashew milk

tsp peppermint extract

(168 grams) chopped chocolate ((see Notes!))

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift them at least once to ensure no clumps of flour or cocoa powder remain. In a large bowl, beat the softened butter and coconut sugar with an electric mixer. Beat in the milk and peppermint extract. Gradually beat in the flour mixture.

Transfer the cookie dough to the center of a large sheet of plastic wrap. Using a spatula, shape the cookie dough into a ½”-tall rectangle. Top with another large sheet of plastic wrap. Fold up the excess plastic wrap, and chill the cookie dough for at least 3 hours. (The cookie dough may be chilled for up to 2 days.)

Preheat the oven to 350°F, and line two large baking sheets with silicone baking mats or parchment paper.

Leaving the cookie dough between the sheets of plastic wrap, roll it out to ⅛” thick. Using Using a 1 ½”-wide round cookie cutter, cut out circles of cookie dough, leaving as little unused dough as possible. Pull the unused dough away from the cut-out shapes, and transfer the cookie dough circles onto the prepared baking sheets. Gather the unused dough, squish it into a ball between your palms, and roll it out between the sheets of plastic wrap again. Continue to cut out circles until all of the dough has been used.

Bake the cookies at 350°F for 13-16 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Line two large baking sheets with wax paper. Melt the chocolate in a small bowl. (This size is perfect! I also highly recommend keeping the melted chocolate warm while dipping – see Notes!) Carefully dip each cooled cookie in the melted chocolate using two forks, and let the excess drip off. Place onto the prepared baking sheets. Let the chocolate harden completely before serving or storing.

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