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Healthy Thin Mints

It’s officially girl scout cookie season AKA the best time of the year. We’re celebrating with this healthy thin mints recipe what’s gluten free, vegan and refined sugar free!

It’s officially girl scout cookie season AKA the best time of the year. We’re celebrating with this healthy thin mints recipe what’s gluten free, vegan and refined sugar free!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 30 cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 30 cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 30 cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american

Ingredients

  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tablespoon coconut sugar (or brown sugar!)
  • 2 teaspoons peppermint extract
  • 1 tablespoon almond milk
  • 1 cup gluten free flour*
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt

for the chocolate coating

  • 12 ounces dark chocolate, chopped
  • 1 tablespoon coconut oil

Instructions

  1. Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
  2. Combine the coconut oil, maple syrup, and coconut sugar together in a bowl, whisking to fully combine. Add the peppermint extract.
  3. In a separate bowl combine the gluten free flour, cocoa powder, and salt. Add the dry ingredients to the wet, mixing together until completely homogenous.
  4. On a well floured surface, turn out the dough and form into a disc. Roll out the dough to about 1/16th inch thickness. The dough will be thin, but it won’t tear. Use a small round cookie cutter to cut out cookies and carefully transfer them to the prepared sheets.
  5. Bake cookie for 9 minutes or until fully cooked. These cookies are like a chocolate shortbread so you want them to be crisp! Allow to cool completely.
  6. When you are ready to dip the cookies in chocolate, line a cookie sheet with wax paper. Melt the dark chocolate and coconut oil over medium low heat in a double boiler or microwave in 30 second intervals, stirring in between each heating. Repeat until the chocolate is completely smooth and melted.
  7. Using a fork, dip each cookie in the chocolate, scraping the excess chocolate off of the cookie before transporting to the wax paper to cool. Repeat with the remainder of the cookies and pop in the freezer for 20 minutes to set. Store at room temperature in an airtight container for up to 2 weeks or in the freezer for up to 3 months! Enjoy!

Keywords: healthy thin mint cookie recipe, homemade healthy thin mints, homemade thin mints, vegan thin mints

Notes

*We used Bob’s Red Mill Cup for Cup blend! If not gluten free, you can use regular all purpose for the same results!