Looking for a healthier version of your favorite Girl Scout cookie? These Gluten Free Thin Peppermints are just that! Crunchy, minty, chocolatey and just the right amount of sweetness!
They’re the real deal while also being gluten-free, grain-free, and refined sugar-free!
Homemade Healthy Thin Mint Cookies
Growing up I was definitely more of a Samoan or Tagalong girl. But in adulthood my palette switched to Thin Mints. So of course I had to rebuild them. I love making my favorite childhood meals at home but with real whole food ingredients! That’s no knock on the Girl Scouts and I’m all for supporting these sweet kids, but sometimes you just want to indulge in a longtime favorite treat but spice it up a bit! And this recipe definitely is.
These cookies are pretty easy to make, but if you’re new to working with gluten free cookie recipes, below we’re sharing all the tips on how to be successful here!
These crunchy chocolate chip cookies are so delicious and the perfect treat to keep in the freezer if you have a sweet tooth.
Scroll down for the full recipe!
- almond flour
- tapioca flour
- cocoa powder
- vanilla extract
- Peppermint Extract
- coconut sugar
- Dark chocolate
- coconut oil
Would you like to substitute the almond flour?
This is a common question we get. Unfortunately we cannot offer a substitute for this as it is the main ingredient in this cookie.
If you try replacing it with a different flour, please come back and comment/share how it went for you!
Tips for making gluten free thin mints
It’s pretty easy to put this dough together, but you need to have butter at the right temperature! This recipe calls for softened butter. Others had a problem with the dough after trying to make it with melted butter.
Using melted butter will make this dough way too soft. So please take your butter out of the fridge at least two hours before you plan to make the dough.
Once you’ve reached the right butter temperature, all you have to do is add the ingredients to a bowl and mix them together – it’s that simple! The dough should be thick but still quite sticky.
Once the dough is thoroughly mixed, wrap it in a piece of parchment and refrigerate for at least an hour. If possible let it rest for 2 hours. Once fully set, it’s ready to roll!
How to roll out the dough
That’s the tricky part of this recipe: Roll out the dough and place it on the baking sheet. But don’t worry, I’m sharing my top tips for working with this gluten-free dough.
- First, make sure your dough is chilled.
- Place the dough on a piece of parchment paper and sprinkle with tapioca starch. Turn the dough over and sprinkle the other side with tapioca starch. Then place another piece of parchment on top of the dough. Now you can roll it out! The parchment is used because it’s easy to remove from the cookies and you can transfer the batter to it in case your batter gets too warm.
- The dough should be rolled out to a thickness of 1/4″.
- Then use your cookie cutter to cut out as many cookies as possible.
- Once you’ve stamped your cookies, it’s time to transfer them to a (new) parchment-lined baking sheet. If your batter is fairly warm, I recommend placing it back in the fridge for 15 minutes before transferring the cookies. To do this, simply slide the dough directly onto the parchment onto a baking sheet and place in the fridge. Once the dough is chilled, it’s much easier to successfully move the cookie cut-outs.
- To lift the cookies, dust an offset mini spatula blade with tapioca starch and slide under the cookie to loosen the cookie from the parchment. Use the spatula to transfer the cookie to the baking sheet.
There’s some finesse to this, but it shouldn’t be very achievable if your cookie dough is the right consistency.
To freeze or not to freeze
Many people, including myself, love to freeze thin mints and eat them right out of the freezer. And that’s a great way to enjoy this gluten-free version.
Freeze: These cookies keep well in the freezer for up to 3 months. Store them in an airtight container.
Don’t you want to freeze them? That’s fine, but they need to be refrigerated as they are covered in chocolate. The cookies have a shelf life of at least 5 days.
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- 1-1/4 cups almond flour
- 1/3 Cup unsweetened cocoa powder
- 1 tablespoon tapioca flour plus more to roll
- 2 teaspoon coconut sugar
- Pine fine sea salt
- 5 tablespoon butter softened
- 3 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon Peppermint Extract
- 1 Cup dark chocolate chips
- 1/4 teaspoon Peppermint Extract
- 2 teaspoon coconut oil or more as needed
Place the almond flour, cocoa powder, tapioca flour, coconut sugar, and salt in a bowl. Whisk together until combined.
Add the softened butter, honey, vanilla and peppermint extract. Using a heavy spoon, mix the batter until fully combined and no visible streaks of butter remain.
Transfer the dough to a piece of parchment or plastic wrap and wrap. Chill the dough in the refrigerator for at least an hour, or up to 1 day.
Once the dough has cooled, preheat the oven and line a baking sheet with parchment paper.
Place the dough on another piece of parchment paper on a work surface, then sprinkle with tapioca starch. Turn the dough over and sprinkle the other side with tapioca starch. Then place another piece of parchment on top of the dough. Roll out the dough to a thickness of 1/4″. Then use your cookie cutter to cut out as many cookies as possible. You can reroll the scraps to get more cookies.
Dust a mini spatula with tapioca starch and slide it under the cookie to lift it off the parchment and place it on the baking sheet. If the dough is too soft, place it in the fridge for 10 minutes to set.
Bake the cookies for 15 minutes. When done, transfer the cookies to a cooling rack.
Meanwhile, melt the chocolate and coconut oil over a water bath and extract together. Drop the cookie into the melted chocolate until completely covered. Use a fork to lift the biscuit out of the chocolate and drain the excess. Transfer cookies to a piece of parchment paper. Repeat with the remaining cookies.
Allow to rest in the fridge (or freezer) for at least 10 minutes, or until the chocolate has set. Store in the fridge for up to 5 days or in the freezer for up to 3 months.
This recipe was updated in March 2017 with a slightly modified recipe and new step-by-step photos were added in March 2021.
Portion: 1cookieCalories: 195kcalCarbohydrates: 17.4GProtein: 3.6GFat: 14.1GSaturated Fatty Acids: 6.4GCholesterol: 11mgSodium: 46mgFiber: 1.7GSugar: 11.8G