Girl Scout cookie season is all year round with these easy & healthy thin mint cookies you can make right at home! Each cookie is all things chocolaty, minty, rich, and decadent. Think a thin crispy chocolate cookie dipped in luscious mint-infused dark chocolate. Made with wholesome ingredients, these cookies are vegan, gluten-free, paleo-friendly, and dairy-free!
Homemade Health-ier Thin Mints
I know I can't be the only one who looks forward to Girl Scout cookie season like it's Christmas morning. I can remember as a school girl running around the neighborhood trying to sell as many boxes as I could - "Hi Mrs. Jones, my name is Ansley, would you like to buy a box of Girl Scout cookies?'. That's an A+ product pitch right there!
There is no doubt in my mind that Thin Mints are the best Girl Scout cookie on the block. I mean a chocolate cookie covered in even more chocolate with a hint of mint? Open up a fresh box and somehow an entire sleeve has gone missing. I know we've all been there. Lucky for you, you can now whip up a batch of your beloved Thin Mints any time of the year!
How to Make Healthy Thin Mints
This recipe is simple and easy to follow with a few tips and tricks to ensure your thin mints come out just like the ones in the green box!
- The cookie dough. When making the cookie dough, you'll notice the consistency is not the same as your typical chocolate chip cookie. That's because we're going for thin and crunchy cookies. You want your dough to resemble the roll-out sugar cookie dough you bring out at Christmas time. (See, Girl Scout cookie season does have a lot in common with Christmas).
- Shaping the cookies. This part is important if you're really after the look of the Thin Mint. I used a small circular cookie cutter to cut the dough into cookie shapes. If you don't have a cookie cutter, I bet you can find something circular in your kitchen that will work just as well. Maybe the lid of a Pringles can or the bottom of a reusable water bottle. I bet you can find something if you look around.
- The chocolate coating. Again, this part is crucial if you're going for the look of the classic Thin Mint. We want a glossy, smooth coating of dark chocolate coving our cooled cookie. To achieve this, I like to use a candy tool or a small fork to dip the cookie. You also want your melted chocolate to be thin. Depending on the chocolate you use, you may want to add a tsp or so of coconut oil to thin it out a touch. Dip your cookie into a shallow bowl with the melted chocolate until completely submerged. Then, lift the cookie up and allow the excess chocolate to drip off. I also like to run a fork over the bottom of the cookie to scrap off anymore excess chocolate so it doesn't form a puddle when we place it down on the baking sheet to cool. Transfer the cookie to a baking sheet lined with parchment paper and place in the fridge to set!
Storing your Homemade Thin Mints
These cookies will definitely not last long. However, if you need to store a batch, I recommend storing in an airtight container, once the chocolate as set over the cookies, in the fridge for up to 2 weeks or in the freezer for a couple months. But I doubt they will last that long ;).
PS: We're sharing 3 total Girl Scout inspired cookies this week on the blog so stay tuned!
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Extra Thin Thin Mint Cookies
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 24 Cookies 1x
Description
Girl Scout cookie season is all year round with these easy & healthy thin mint cookies you can make right at home! Each cookie is all things chocolaty, minty, rich, and decadent. Think a thin crispy chocolate cookie dipped in luscious mint-infused dark chocolate. Made with wholesome ingredients, these cookies are vegan, gluten-free, paleo-friendly, and dairy-free!
Ingredients
- 1 ½ cup almond flour
- ½ cup cacao powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- ¼ cup coconut oil, melted and cooled
- ¼ cup maple syrup
- ½ tsp peppermint extract*
- 1 cup dark chocolate chips
Instructions
1. Preheat oven to 350 F
2. Mix the almond flour, cacao powder, baking soda, and sea salt in a bowl; set aside.
3. In a separate bowl, whisk together the coconut oil, maple syrup, and peppermint extract until combined. Slowly fold in the dry ingredients until no flour clumps remain
4. Transfer cookie dough to a lightly floured surface and roll out the dough to about ⅛ inch in thickness (you want it quite thin)
5. With a circular cookie cutter, cut the dough into circles and transfer to a baking sheet lined with parchment paper. Bake in oven for 8 - 10 minutes. Let cool on a wired rack
6. Melt your chocolate chips in a skillet over low heat (I prefer using a double boiler method). Transfer the melted chocolate to a shallow bowl. Using a cookie tool or a fork, dip each cookie into the bowl until fully submerged. Lift the cookie up and let the excess chocolate drip off. Slowly scrap a fork on the underside of the cookie to remove the excess chocolate (this prevents a pool of chocolate from forming when we place the cookie on a baking sheet). Place each cookie on a baking sheet lined with parchment paper and transfer to the fridge to set (about 20 mins)
7. Once the chocolate has set, you can place the cookies in an airtight container and store in the fridge for up to 2 weeks or in the freezer for a few months
Notes
*Note : I highly recommend using peppermint extract and not mint. Mint extract can give off a taste that resembles spearmint gum or toothpaste, not a delectable chocolate coated cookie.
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 74
- Fat: 5
- Carbohydrates: 7
- Protein: 1
Keywords: Thin Mint Cookies, Healthy Cookies, Gluten Free, Vegan
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