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.
Melt the chocolate chips with coconut oil and mint extract.
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.
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:
No, traditional Girl Scout Thin Mints are not gluten free, but this recipe is!
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.
Amazon! I linked the one I used HERE.
More almond flour recipes:
- Almond Flour Banana Pancakes
- Almond Flour Blueberry Muffins
- Gluten Free Olive Oil Cake
- Almond Flour Chocolate Cake
- Healthy Pumpkin Cookies
- Almond Flour Banana Muffins
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Gluten Free Thin Mints
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.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Paula CastellanosZafra
Love this recipe! Easy to make and perfect as a fulfilling snack 🙂
One of my new favorites! So happy you enjoyed, Paula! 🙂 – Krista <3
Sophi
Soooo much nostalgia. Love this recipe!
Yay! So happy to hear that. 🙂 - Krista <3