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Thin Mint Cookies

April 23, 2020 By lovecheflaura 4 Comments

thin mint cookies with mint leaf

A few weeks ago my little sister asked if I had a recipe for Thin Mint Cookies that was dairy and gluten free. Since the answer was no, I thought this would be a good challenge to try to make some. These cookies are a copy cat version of the classic Girl Scout cookie. They are crispy, chocolatey and vegan!

If you’re like me, you have probably crushed an entire box of Thin Mint Cookies in one sitting. Thankfully, these cookies are about the size of four classic Thin Mints so you won’t feel as guilty eating them. Not that I ever really felt guilty eating a whole box, but you know what I mean.

Most Thin Mint Cookie recipes start by making a cookie dough, roll it out, cut circles using a cookie cutter and then bake. I wanted this recipe to be super easy so I eliminated a few steps. I like the size of the classic cookie, but I didn’t want to mess around with cookie cutters so the cookies are a bit bigger.

five chocolate cookies stacked on top of each other

A couple notes about Thin Mint Cookies:

Don’t worry, the cookies will be soft at first:

When the cookies are fresh from the oven, they will still be soft, not crispy. As they cool, the cookies will harden giving them that signature cookie crunch.

Chocolate and alcohol don’t mix:

Please note that you can not add alcohol based peppermint extract directly to melted chocolate. It will cause it to seize, creating lumps and making the chocolate super thick. Make sure you add the coconut oil to the chocolate like instructed to prevent this from happening. If you do not want to use peppermint extract, peppermint oil can be added directly to pure melted chocolate. Just make sure to only add a few drops and then add if needed.

plate of chocolate thin mint cookies

Looking for more dessert recipes? Try these:

  • Chocolate Chip Cookie Skillet
  • Raspberry Swirl Chocolate Brownies
  • Chocolate Pudding
Print Recipe
5 from 3 votes

Thin Mint Cookies

A healthier version of the classic Thin Mint Girl Scout Cookie
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American

Ingredients

For the Thin Mint Cookies:

  • 3/4 cup almond flour
  • 1/2 cup cocoa powder
  • 2 tbsp flaxseed meal
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1 tsp peppermint extract

For the Chocolate Coating:

  • 1 10 oz. bag chocolate chips
  • 1 tsp coconut oil
  • 1/2 tsp peppermint extract

Instructions

For the Thin Mint Cookies:

  • Preheat oven to 350 degrees. Line a baking tray with parchment paper
  • Combine all cookie ingredients in a medium sized bowl and mix well. Using either a tablespoon measuring spoon (makes 24 cookies) or a 1/4 cup measuring cup (makes 12 cookies), scoop out the cookie dough onto the baking tray. If using a 1/4 cup measuring cup, you will want to use a little less than 1/4 cup to get 12 cookies. Place in the oven and bake for 15-20 or until they start to get a little crispy on the edges. Remove from the oven and cool

For the Chocolate Coating:

  • Place the chocolate and the coconut oil in a double boiler over the stove top and melt. Once melted, stir in the peppermint extract. Dip one cookie into the chocolate mixture and with a fork, remove from the chocolate and place on a cooling rack (like I did-that's why there are a few drips on the cookies in the pictures) or place back onto the baking tray. Dip the remianing cookies in the chocolate. Place the tray in the fridge and allow to cool for about twenty minutes or until hard. Enjoy!

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Filed Under: Dessert, Grain free, Recipes Tagged With: Dairy free, Dessert, Gluten free, Grain free, Paleo, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Marlaina says

    April 23, 2020 at 1:26 pm

    5 stars
    What can I sub for almond flour?! 🙃

    Reply
    • lovecheflaura says

      April 23, 2020 at 1:38 pm

      You can use coconut flour instead of almond flour. Since they are not a 1-to-1 ratio, you will want to use 1/4 the amount of coconut flour. I recommend using 3 tbsp coconut flour. If you try making them with coconut flour, please let me know how they turn out!

      Reply
  2. Renee says

    April 23, 2020 at 7:22 pm

    5 stars
    This recipe is everything I could have wanted: dairy-free, gluten-free, so dang easy, and it tastes like the real thing. 10 outta 10 and will be making again 🙂

    Reply
    • lovecheflaura says

      April 26, 2020 at 1:52 pm

      Yay! I’m so happy to hear that!

      Reply

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Hello! I’m Laura and welcome to Love Chef Laura- a mix of grain-free, dairy-free, and gluten-free recipes.                Click here to learn more about me!

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Yes, I know it's still winter. Yes, I know these F Yes, I know it's still winter. Yes, I know these Frozen Yogurt Bars are well, frozen. BUT! That sunshine in northern Michigan today has got me feeling ready for summer! Anyone else? ☀️😎⁠⠀
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Food has always been a big part of my life startin Food has always been a big part of my life starting at a young age. 

My parents would come downstairs on Saturday mornings and I’d have the Food Network on taking notes while I watched Emeril Lagasse, Mario Batali, and Guadalupe de Launrentiis. I was 7 or 8 years old. 

My grandpa, who would take me walleye and pike fishing in Canada and will still take the long hikes in the woods with me every spring to find as many morels as possible is who I owe my love of food to. 

From a young age, I remember my grandpa collecting maple sap in cut off milk jugs and then boiling that sap over an open fit pot behind his pull barn until it boiled down to maple syrup. We were so excited to get those pints of maple syrup every March. 

While I wrote this section about my family’s food traditions for SELF Magazine, I had a smile from ear to ear. Aside from loving the craft of making maple syrup, which is now a tradition my brother and I carry on, writing this article made me remember WHY I love wild food and why I chose this path. 

I hope you enjoy reading all of the family traditions in this article and it will inspire you to get in the kitchen and cook 👩🏻‍🍳

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I get asked a lot about what type of 'diet' I'm on I get asked a lot about what type of 'diet' I'm on. I don't mind the word diet because that is literally the definition of what you consume every day. Diet also has a negative connotation of reducing your caloric intake and restricting foods.⁠⠀
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I hear quite often that we should never remove foods from our diet and it's all about balance. If you can eat everything in moderation, then you will be fine. Someone who is on a Paleo diet will end up sick because beans and grains are healthy. A vegan will have a vitamin B12 deficiency because we need animal protein. If you don't consume dairy, you will end up with osteoporosis. The list goes on. ⁠⠀
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When we say things like that, we don't consider cultural influence, family traditions, or potential medical conditions a person has. THERE IS NOT A SINGLE DIET OUT THERE THAT IS A ONE SIZE FITS ALL.⁠⠀
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When I eat dairy, I will vomit. This happened to me for years and I never once thought my body was trying to tell me something. The same thing happens when I eat fried food because I don't digest fats well. I also react highly to soy, peanuts, and randomly, turnips. ⁠When I eat fresh fruit, my throat closes up and I break out in hives on my face. ⁠⠀
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When I share information about myself or about a specific diet I am on, it's not to say what you are consuming is bad and you need to eat the way I do. Do I think there's major power in food and what we put into our bodies? Hell yeah, I do. I eat the way I do because of taste preference and mainly because THIS IS WHAT WORKS FOR MY BODY. ⁠⠀
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See, I have given endless amounts of blood, urine, and saliva to really fine-tune what foods are fueling my body and what foods are causing pain and inflammation. I never recommend removing a food group without intention and with a goal in mind and under the care of a physician or dietitian. ⁠⠀
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So maybe we need to chill out on judging others for their dietary preference. I share what I eat and my diet because it works for me. I don't share with the intention of you changing your life to follow what I do or to shame you. I share because maybe it will spark a conversation with your doctor and you can also find relief in symptoms ⁠❤️
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Grab the full recipe for this Root Vegetable Salad with Maple Cumin Vinaigrette through the link in my profile!⁠⠀
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I don't pray for healing. I pray healing. Do you s I don't pray for healing. I pray healing. Do you see the difference? And no, it's not a typo. ⁠⠀
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I saw my craniosacral therapist last week and she told me something that really struck a chord. We were discussing where she grew up in Colorado. Forest fires were common and came every year. She told me the story of a local Native American tribe that knew the fires would come each year and instead of praying for rain, they prayed rain. The rain would come, the lands would be wet again and vegetation would grow.⁠⠀
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If you don't see the difference yet, let me explain. When we pray FOR something, it means we do not possess it. The meaning of FOR: indicate the person or thing that something is sent or given to.⁠⠀
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When we remove the simple word 'for' we are saying we already possess it. When I pray, I pray healing. I pray pain-free, I pray peace, I pray balance. Because I already possess all of those. It's a mindset shift. When we believe something to be true, it will happen. ⁠⠀
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So the next time you pray, don't pray FOR whatever you want, pray as if you already have it. 💛⁠⠀
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This recipe has only one ingredient and is gluten-free, grain-free, and vegan! It has been a game-changer for me to have this sandwich bread since being on a grain-free diet 🙌🏻⁠⠀
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Chai Charger Smoothie can be enjoyed any time of the year but it’s my favorite in the cold winter months! It has a base of nut milk and banana with strongly brewed chai tea as a pick me up. A bit of cinnamon and dates add sweetness while the almond butter makes the smoothie thick and creamy.⁠⠀
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If you're nut-free or can't have almonds, cashew butter or pepita butter are great substitutions! ⁠⠀
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Grab the recipe through the link in my profile!⁠⠀
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By the look of most of my recent posts, I'm all ab By the look of most of my recent posts, I'm all about the cold recipes right now. I'm probably subconsciously missing summer. I know we have like four months to go, but I could use a little sunshine right now! ☀️⁠⠀
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The base of this Coffee Smoothie is bananas but you can add or use frozen zucchini or frozen cauliflower for an added veggie kick. You can even add. some protein powder or collagen peptides for added protein. 💪🏼⁠⠀
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The smoothie is naturally sweetened with dates and the coffee and cacao powder add the perfect amount of caffeine for a little pick me up. It reminds me of a Starbucks Frappuccino or a frozen mocha without being overly sweet and without the sugar crash. ⁠⠀
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Anyone else ready for some warm weather? Let me know in the comments below! 🏝️☀️⁠⠀
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Grab the full recipe through the link in my profile!⁠⠀
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