Gluten Free Thin Mints

Name: Gluten Free Thin Mints
Prep time: 10 min
Cook time: 12 min
Ingredients: 1 ½ cups almond flour; 2 tablespoons cacao powder; ¼ teaspoon salt; ½ teaspoon mint extract; ½ teaspoon vanilla extract; 1 egg (room temperature); 2 ½ tablespoons pure maple syrup; 1 tablespoon softened coconut oil; 1 cup + 2 tablespoons no sugar added dark chocolate chips; 2 teaspoons coconut oil; ¼ teaspoon mint extract

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Gluten Free Thin Mints are healthier, but taste very similar to the classic Girl Scout cookie. These cookies contain only 2 grams of sugar each!

Why you'll love gluten free thin mints:

If you love Girl Scout Thin Mint Cookies, you will adore these! They are extremely similar in taste, but are made with wholesome ingredients.

These cookies contain just 2 grams of sugar each!

The mint cookie is chewier compared to the classic crispy mint cookie. I actually like this texture better!

Ingredients in this recipe:

almond flour
cacao powder - You can also use cocoa powder.
salt
mint extract
vanilla extract
egg (room temperature)
pure maple syrup
softened coconut oil
no sugar added dark chocolate chips

A complete list of ingredients, amounts and instructions is located on the recipe card below.

How to make gluten free thin mint cookies?

This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.

Preheat the oven to 350 degrees F.

Line a cookie sheet with parchment paper and set it aside.

To a bowl, add almond flour, cacao powder, salt, mint extract, vanilla extract, an egg, maple syrup and coconut oil.

Combine the ingredients with a rubber spatula.

Use a 1 tablespoon cookie scoop.

Scoop and roll the dough into balls in between your hands.

Then, press the dough balls in between your hands to flatten.

Place them on the cookie sheet lined with parchment paper.

They should be about ¼ inch thick.

Bake the cookies at 350 degrees F for 9-12 minutes.

Transfer the cookies to a wire rack to cool completely.

Dipping gluten-free thin mints in chocolate.

Melt the chocolate chips with coconut oil and mint extract.

When the cookies are cooled, coat each one in the minty melted chocolate.

Gluten-free thin mints on parchment paper.

Place the cookies into the fridge for at least one hour to allow the chocolate to harden before enjoying.

Recipe pro-tips:

Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Make sure you flatten the cookie dough enough or the cookies will be thicker and chewier.

You can roll the dough out and use a round cookie cutter if you want the cookies to be perfectly identical. If you do this, chill the dough first and roll it out between two pieces of parchment paper.

Recipe FAQs:

Are Thin Mints gluten-free?

No, traditional Girl Scout Thin Mints are not gluten free, but this recipe is!

How to store thin mint cookies?

Store the cookies in an airtight container, in the fridge for about 3 days. You can also store them in the freezer for up to 3 months.

Where can I buy mint extract?

Amazon! I linked the one I used HERE.

More almond flour recipes:

Gluten Free Thin Mints are healthier, but taste very similar to the classic Girl Scout cookie. These cookies contain only 2 grams of sugar each!

4.75 from 4 votes

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Prep Time 10

Cook Time 12

Refrigeration Time 1

Course Dessert

Cuisine American

Servings cookies

Calories 163 kcal

Ingredients

Ingredients in Cookie Dough

1 ½ cups almond flour
2 tablespoons cacao powder - You can also use cocoa powder.
¼ teaspoon salt
½ teaspoon mint extract
½ teaspoon vanilla extract
1 egg (room temperature)
2 ½ tablespoons pure maple syrup
1 tablespoon softened coconut oil

Ingredients for Chocolate Coating

1 cup + 2 tablespoons no sugar added dark chocolate chips
2 teaspoons coconut oil
¼ teaspoon mint extract

Instructions

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
To a bowl, add almond flour, cacao powder, salt, ½ teaspoon of mint extract, vanilla extract, an egg, maple syrup and 1 tablespoon of coconut oil. Combine the ingredients with a rubber spatula.
Use a 1 tablespoon cookie scoop. Scoop and roll the dough into balls in between your hands. Then, press the dough balls in between your hands to flatten. Place them on the cookie sheet lined with parchment paper. They should be about ¼ inch thick. (Refer to the photos above.)
Bake the cookies at 350 degrees F for 9-12 minutes. Transfer the cookies to a wire rack to cool completely.
Melt the chocolate chips with 2 teaspoons of coconut oil and ¼ teaspoon of mint extract. Place chocolate chips, coconut oil and mint extract in an oven safe bowl. Microwave in 30 second increments to ensure the chocolate does not burn. (Example: Microwave for 30 seconds, stir the chocolate and then place back into the microwave.) Repeat this until the chocolate is completely melted. When the cookies are cooled, coat each one in the minty melted chocolate.
Place the cookies into the fridge for at least one hour to allow the chocolate to harden before enjoying.

Nutrition Facts

Gluten Free Thin Mints

Amount Per Serving

Calories 163 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Trans Fat 0.001g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.2g

Cholesterol 10mg3%

Sodium 41mg2%

Potassium 21mg1%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 2g2%

Protein 3g6%

Vitamin A 15IU0%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

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