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5 from 3 votes

Thin Mint Cookies

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

Ingredients

For the Thin Mint Cookies:

  • ¾ cup almond flour
  • ½ cup cocoa powder
  • 2 tbsp flaxseed meal
  • 1 tbsp coconut flour
  • ½ tsp baking soda
  • cup maple syrup
  • ¼ cup coconut oil, melted
  • ½ tsp vanilla extract
  • 1 tsp peppermint extract

For the Chocolate Coating:

  • 1 10 oz. bag chocolate chips
  • 1 tsp coconut oil
  • ½ 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 ¼ cup measuring cup (makes 12 cookies), scoop out the cookie dough onto the baking tray. If using a ¼ cup measuring cup, you will want to use a little less than ¼ 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!