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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.
What you need to make Copycat Girl Scout Thin Mint Cookies:
Ingredients:
- Blanched Almond Flour
- Tapioca Flour
- Cacao Powder
- Coconut Sugar
- Peppermint Extract
- Refined Coconut Oil
- Baking Powder
- Pink Salt
- Eggs
- Chocolate Chips
Equipment:
- Food Processor
- Roller
- Cookie Cutters
- Large Baking Sheet Pan
- Parchment Paper
- Cooling Rack
- Small Sauce Pan
How to make Copycat Girl Scout Thin Mint Cookies:
- Preheat oven at 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once all cookies are coated, place in fridge to allow chocolate to harden for about 15 minutes.
- 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:
- Line baking sheep pan with parchment paper- This will prevent cookies from sticking to the pan and will make clean up easier.
- Stir chocolate continuously as it melts- This will prevent chocolate from sticking to the bottom of the pan and burning.
- 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.
- Substitute for cacao powder- Use coco powder.
- Substitute for coconut sugar- Use maple sugar.
How to store your Copycat Girl Scout Thin Mint Cookies:
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 your cookies refrigirated for up to 5-7 days. If they last that long! These are great to make for the week to have a nice treat to indulge in. If you prefer you can keep them in your freezer too for up to 1 month.
Like these Copycat Girl Scout Thin Mint Cookies? You may also like these other cookie recipes:
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.
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
-
Preheat oven at 350 degrees F.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
Once all cookies are coated, place in fridge to allow chocolate to harden for about 15 minutes.
-
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:
- Line baking sheep pan with parchment paper- This will prevent cookies from sticking to the pan and will make clean up easier.
- Stir chocolate continuously as it melts- This will prevent chocolate from sticking to the bottom of the pan and burning.
- 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.
- Substitute for cacao powder- Use coco powder.
- Substitute for coconut sugar- Use maple sugar.
*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.
this is amazing and I’m so excited to try to make these!
Let me know what you think of them when you do!
I love that there is coconut sugar in them!!! Yum!
Yes! Coconut sugar is perfect for these!
These are my favorite girl guid cookies and I dislike having to wait for them to come out at a certain time of year… Stoked to try out!
Hope you give these a try soon!
Okay. Using coconut sugar is brilliant! I can’t wait to try these.
Coconut sugar is a great option to use as a sweetener.
This is good to know. We sometimes crave for their cookies but they’re nowhere in stock so being able to make one at home is simply awesome. Thank you for sharing the recipe.
Yes! This way you can have them all year round!
OH MY GOODNESS these sound so freaking divine!!!!!!!
Thank you!!
Should’ve read this when I’m NOT pregnant and craving! XD Do you offer home delivery by any chance? I’ll pay with my soul! 😀
Lol hopefully one day I’ll be able to deliver!