Did you live off Girl Scout cookies as a child? We always kept a few boxes of Thin Mints in the freezer as a snack. There’s nothing better than a cold, crisp Thin Mint dipped in milk. ).
This classic cookie was remade with a healthier twist to bring back the memories of Girl Scout Cookies. Our inspired version is not just naturally grain-free, gluten-free, and vegan but also quick and easy to prepare and tastes (no kidding) just like the original. We’ll show you exactly how to make it!
The BEST Thin Mint Cookie
These Thin Mints are made from simple ingredients, including almond flour and tapioca starch. Together, they create a crisp cookie with a perfect texture. Cocoa Powder is the chocolate flavor. Baking Soda is the leavening. Sea Salt adds a little extra flavor.
Coconut Oil can be added to the mixture to make it more moldable. We used refined Coconut Oil because it allows the chocolate and mint flavors to shine through without being overwhelmed by coconut.
We added a bit of maple syrup to the recipe for natural sweetness. We used peppermint oil to add a minty note. ).
After the dough is chilled, the cookies are baked, cooled, and then dipped in a three-ingredient chocolate coating.
This double chocolate and double mint coating is created by melting Coconut Oil, chocolate chips, & peppermint extract. Friends, these are the real thing!
Ingredients
CHOCOLATE COOKIE
- The best substitute would be a blend of gluten-free flour on their own or combined with some oats flour. However, we haven’t tested it and can’t guarantee the result.
- Some readers have substituted arrowroot starch with success!
- Cocoa powder 2 Tbsp
- 1/4 tsp baking soda
- 1/8 tsp of sea salt
- Coconut oil solidified in 2 Tbsp
- Maple syrup 2 Tbsp
- 1/4 tsp peppermint extract
CHOCOLATE COATING
- Semisweet chocolate chunks or chips (such as enjoy life).
- 2 tsp of refined coconut oil
- 1/2 tsp peppermint extract
Instructions
- Add the cocoa powder, almond flour, baking soda, and salt to a processor and pulse until combined.
- Add the solid coconut oil to the food processor (if the coconut oil has liquefied, place it in the refrigerator) and pulse until you get small crumbs. Add maple syrup, peppermint extract, and pulverized coconut oil to the food processor. Pulse the processor until the dough begins to form. Wrap the dough in parchment paper, and then refrigerate it for 15 minutes.
- Preheat the oven to 350°F (176°C) and line the baking sheet with parchment (you can reuse the paper that you used for cooling).
- Dust a sheet of parchment with tapioca powder. Place the dough on the parchment paper dusted with flour after removing it from the refrigerator. The top of the dough should also be lightly dusted with flour. Roll out the dough until it is approximately 1/8 inch thick.
- Cut out 14 circles using a cookie cutter of 1 1/2 to 2 inches (or an object similar in size, such as the lid of a spice jar). If you have any excess dough, roll the ball into a circle and cut out more circles.
- Use a metal spatula lightly floured with tapioca to transfer the cookies onto the baking sheet lined with parchment. Allow the cookies to spread slightly by spacing them at least 1-2 inches apart.
- Bake the cookies for 8-10 mins, or until they are slightly puffy and have expanded. They should also appear to be a bit dry. Remove the cookies once they are somewhat cooled and removed from the baking tray. Place them on a cooling grate.
- In the meantime, in a small pan, over low heat, melt chocolate chips with 2 tsp coconut oil. (Amount as written on the recipe // adjust the batch size if you change the amount) Stir constantly until the chocolate is melted halfway. Remove the pan from heat once the chocolate is halfway melted, and continue stirring until smooth. Add the 1/2 tsp peppermint oil (amount according to recipe // adjust for changes in batch size). Note: You can do this in the microwave by adding 30-second increments. Stir every 30 seconds.
- Make sure that your cookie sheet fits in the refrigerator (if not, you can transfer the cookies onto a large platter lined with parchment).
- Dip each cookie into the chocolate mixture once they have cooled. Forks are useful for dipping the cookies and for gently shaking away excess chocolate. Place each cookie on a cookie sheet or plate lined with parchment paper and place in the refrigerator for 15 minutes until it is set. You can use the leftover melted chocolate to make mini mint chocolate cups.
- Cookies can be eaten straight out of the fridge or at room temp. Store cookies covered in the refrigerator for up to a week or in the freezer for up to a month.
