Copycat Girl Scout Thin Mint Cookies

These Copycat Girl Scout Thin Mint Cookies are the perfect treat to indulge in. These thin mints are a much cleaner version than the original without compromising the minty chocolaty deliciousness that they are. All while being gluten-free, dairy-free, refined-sugar free and no-additives. Plus they’re fun to make and great to bake with the kiddos.

Copycat Girl Scout Thin Mint Cookies

We are in the middle of Girl Scout Cookies season and boy is it tempting? While Girl Scout Cookies are widely popular and they sure know how to make delicious cookies; they’re certainly not the healthiest. In fact, they have a lot of additives, refined-sugars and other harmful ingredients.

Although Girl Scout Cookies are not a healthy option to indulge in, no worries, I got you covered. I developed this much cleaner recipe with ingredients that are not as bad as the original cookies. without compromising the taste that is.

These Copycat Girl Scout Thin Mint Cookies are gluten-free, dairy-free, refined-sugar free, no additives, and much healthier. Thin Mints are my favorite Girl Scout Cookie flavor. So I was determined to create a version I can have that wouldn’t cause inflammation, bloating, and overall irritation.

Making your own homemade thin mints may sound a bit intimidating. The truth is they are extremely easy to make. With some effort you can make your own delicious, minty and chocolatey goodness. It takes less than 20 minutes to make these from start to finish and they are the perfect treat to indulge in.

Ingredients needed to make Copycat Girl Scout Thin Mint Cookies:

• Flours– Blanched almond flour and tapioca flour.
• Cacao Powder– You can also use unsweetened cocoa powder.
• Coconut Sugar– You can also use maple sugar.
• Peppermint Extract– This is what gives your cookies that mint flavor.
• Refined Coconut Oil– Adds moisture to your cookies and helps them bake evenly.
• Baking Powder– Helps cookies rise and makes them lighten.
• Pink Sea Salt– For balancing the flavors.
• Eggs– Binding agent.
• Chocolate Chips– For melting and dipping the cookies in.

Equipment needed to make Copycat Girl Scout Thin Mint Cookies:

• Food Processor– For pulsing and blending all of the ingredients together.
• Roller– For rolling out the dough.
• Cookie Cutters– Use round cookie cutter or a wavy one for that classic Girl Scout Thin Mint Cookie shape.
• Large Baking Sheet Pan– For baking your cookies on.
• Parchment Paper– For lining baking sheet pan.
• Cooling Rack– To allow cookie to cool-down evenly.
• Small Sauce Pan– For melting chocolate.

How to make Copycat Girl Scout Thin Mint Cookies:

• Step 1– Preheat oven at 350 degrees F. 
• Step 2– In a food processor combine all of the ingredients for cookies. Blend until dough starts to form into a ball. Use hands to scoop out and form a disk. 
• Step 3– Line parchment paper on kitchen counter or any flat surface and place dough on top. Cover with another piece of parchment paper right over. Using a roller, roll your dough until it is about 8-9 inches in length. 
• Step 4– Line a large baking sheet pan with parchment paper. Use cookie cutter and start cutting dough into cookies. Line cookies over lined baking sheet pan. 
• Step 5– Roll dough into a disk again and roll out in between two pieces of parchment paper again. Start cutting cookies again and line on baking sheet pan. Continue this process until all dough has been cut out into cookies. 
• Step 6– Place cookies in preheated oven and bake for 12 minutes. 
• While cookies bake, in a small sauce pan melt coconut oil on low heat. Add in chocolate chips and peppermint extract. Stir until chocolate is completely melted. 
• Step 7– Once cookies come out of the oven, allow them to cool down for a few minutes. Use a fork to dip in melted chocolate. Dip both sides and make sure they’re well coated with chocolate. Place coated cookies over a cooling rack. 
• Step 8– Once all cookies are coated, place in fridge to allow chocolate to harden for about 15 minutes. 
• Step 9– Remove cookies from the fridge and enjoy! Place any leftover cookies in a zip bag or container and keep refrigerated for up to 5-7 days.

Tips and Substitutions:

1. Line baking sheep pan with parchment paper- This will prevent cookies from sticking to the pan and will make clean up easier.
2. Stir chocolate continuously as it melts- This will prevent chocolate from sticking to the bottom of the pan and burning.
3. Place cooling rack over a baking sheet pan lined with parchment paper- The excess chocolate will drip onto the parchment paper making much less of a mess and clean up much easier.
4. Substitute for cacao powder- Use coco powder.
5. Substitute for coconut sugar- Use maple sugar.

Copycat Girl Scout Thin Mint Cookies FAQ’s:

Are these cookies gluten-free?

Yes. These Copycat Girl Scout Thin Mint Cookies are made with a combination of almond flour and tapioca flour. Which are both gluten-free.

Are these cookies dairy-free?

Yes. These cookies are completely dairy-free.

How can I cut cookies without a cookie cutter?

If you don’t have a cookie cutter, no worries. You can use a sharp knife or pizza cutter to cut your cookie dough into round circles. You can also use a glass or mug to help you guide your circle.

Storing Copycat Girl Scout Thin Mint Cookies:

• Storing– To store your cookies place them in a large tupperware and seal tightly. You can also use a reusable silicone bag to store them in. Keep cookies in a dry place for up to 3-4 days or refrigerated for up to 5-7.
• Freezing– Once cookies are completely cooled-off, place in a freezer bag. Keep cookies frozen for up to 1-2 months.

Like these Copycat Girl Scout Thin Mint Cookies? You may also like these other cookie recipes:

• Almond Flour Chocolate Chip Cookies
• Chocolate Chip Skillet Cookie
• Hot Cocoa Cookies

3 from 1 vote

Print

Girl Scout Copycat Thin Mint Cookies

These Copycat Girl Scout Thin Mint Cookies are the perfect treat to indulge in. These thin mints are a much cleaner version than the original without compromising the minty chocolaty deliciousness that they are. All while being gluten-free, dairy-free, refined-sugar free and no-additives. Plus they're fun to make and great to bake with the kiddos. 

Course Baked Good, Dessert

Cuisine American

Keyword Copycat Girl Scout Thin Mint Cookies, Thin Mint Cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 12 cookies

Calories 241 kcal

Author Angelica Arias

Ingredients

For Cookies:

• 1 cup blanched almond flour
• 1 cup tapioca flour
• 1/3 cup cacao powder
• 1/3 cup refined coconut sugar
• 1/4 tsp peppermint extract
• 1 tsp baking powder
• pinch salt
• 2 eggs
• 1/4 cup coconut oil

For Chocolate Coating:

• 2/3 cup dark chocolate chips
• 2 tbsp coconut oil
• 1/4 cup peppermint extract

Instructions

1. Preheat oven at 350 degrees F. 

2. In a food processor combine all of the ingredients for cookies. Blend until dough starts to form into a ball. Use hands to scoop out and form a disk. 

3. Line parchment paper on kitchen counter or any flat surface and place dough on top. Cover with another piece of parchment paper right over. Using a roller, roll your dough until it is about 8-9 inches in length. 

4. Line a large baking sheet pan with parchment paper. Use cookie cutter and start cutting dough into cookies. Line cookies over lined baking sheet pan.

5. Roll dough into a disk again and roll out in between two pieces of parchment paper again. Start cutting cookies again and line on baking sheet pan. Continue this process until all dough has been cut out into cookies.

6. Place cookies in preheated oven and bake for 12 minutes. 

7. While cookies bake, in a small sauce pan melt coconut oil on low heat. Add in chocolate chips and peppermint extract. Stir until chocolate is completely melted. 

8. Once cookies come out of the oven, allow them to cool down for a few minutes. Use a fork to dip in melted chocolate. Dip both sides and make sure they're well coated with chocolate. Place coated cookies over a cooling rack. 

9. Once all cookies are coated, place in fridge to allow chocolate to harden for about 15 minutes. 

10. Remove cookies from the fridge and enjoy! Place any leftover cookies in a zip bag or container and keep refrigerated for up to 5-7 days.

Recipe Notes

Tips and Substitutions:

1. Line baking sheep pan with parchment paper- This will prevent cookies from sticking to the pan and will make clean up easier.
2. Stir chocolate continuously as it melts- This will prevent chocolate from sticking to the bottom of the pan and burning.
3. Place cooling rack over a baking sheet pan lined with parchment paper- The excess chocolate will drip onto the parchment paper making much less of a mess and clean up much easier.
4. Substitute for cacao powder- Use coco powder.
5. Substitute for coconut sugar- Use maple sugar.

Nutrition Facts

Girl Scout Copycat Thin Mint Cookies

Amount per Serving

Calories

241

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

27

mg

9

%

Sodium

 

66

mg

3

%

Potassium

 

118

mg

3

%

Carbohydrates

 

22

g

7

%

Fiber

 

2

g

8

%

Sugar

 

7

g

8

%

Protein

 

4

g

8

%

Vitamin A

 

41

IU

1

%

Vitamin C

 

0.05

mg

0

%

Calcium

 

77

mg

8

%

Iron

 

1

mg

6

%

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

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.