Who doesn’t love a classic Thin Mint cookie? The crisp, chocolatey crunch combined with that refreshing minty flavor makes them an irresistible treat. But if you’re looking for a healthier, cleaner version of this nostalgic cookie, I’ve got you covered with my Healthy Thin Mint Cookies recipe! These cookies are free from gluten and refined sugar, making them a perfect indulgence for those with dietary restrictions or anyone looking to make healthier choices. They can even be made dairy-free by substituting coconut oil for butter—giving you a delicious, plant-based option without compromising on taste.
What’s even better is that these cookies only require 7 simple ingredients. That’s right—just 7! You can enjoy a batch of these guilt-free cookies without the long list of processed additives and artificial flavors that you typically find in store-bought versions. And dare I say, they might actually be better than the original Girl Scout Thin Mints. With their crisp texture, rich chocolate coating, and that fresh minty bite, these cookies are the healthier upgrade you never knew you needed.
I’m pretty sure I’ve eaten my body weight in Thin Mints when I was younger. Fun fact, I actually was a Girl Scout when I was a little girl. When I was little, I was SO shy. The thought of interrupting people as they were leaving a grocery store to ask if they wanted to buy cookies was absolutely terrifying to me hahahah. I’d just stand there, hoping for some cosmic miracle for people to ask me if they could buy some cookies.
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The Health Benefits of Key Ingredients
What makes these cookies so special isn’t just the delicious taste, but also the nourishing ingredients that go into them. Let’s take a closer look at some of the health benefits of the key components:
- Almond Flour: This gluten-free flour alternative is not only a great choice for those with gluten sensitivities, but it’s also packed with essential nutrients. Almond flour is rich in healthy fats, fiber, and protein, which help support heart health and stabilize blood sugar levels. It’s also a great source of magnesium, which is vital for muscle and nerve function, as well as bone health. Plus, the healthy fats in almond flour provide lasting energy and can even help reduce hunger cravings, making these cookies a satisfying snack.
- Cacao Powder: Rich in antioxidants, cacao powder is one of the healthiest forms of chocolate you can consume. It’s packed with flavonoids, which have been shown to improve heart health by enhancing blood flow and lowering blood pressure. Cacao is also a natural mood booster, thanks to its ability to increase serotonin and endorphins in the brain. Not only does cacao powder give these cookies a rich, chocolatey flavor, but it also provides a host of health benefits, including anti-inflammatory properties and improved brain function.
- Organic Maple Syrup: When it comes to sweetening these cookies naturally, organic maple syrup is an excellent choice. Unlike refined sugars, maple syrup is packed with antioxidants, vitamins (like manganese and zinc), and minerals that can help support a healthy immune system. It has a lower glycemic index than regular sugar, meaning it causes a slower rise in blood sugar levels, which can help reduce the risk of sugar crashes. Plus, the natural sweetness of maple syrup enhances the flavor of these cookies without the blood sugar spike of traditional sweeteners.
Ingredients
- 1 1/4 cup almond flour
- 1/4 cup organic cacao powder (unsweetened)
- 1/8 tsp fine sea salt
- 1/4 cup organic maple syrup
- 2 tbsp organic melted coconut oil or grass fed butter
- 1/2 tsp peppermint extract
- 90-120g or so of organic dark baking chocolate chips, melted – I like the brand Hu.
Instructions
- In a large bowl, whisk together the almond flour, cacao powder, and salt. Add in the maple syrup, melted butter (or coconut oil if using), and peppermint extract. Mix with a rubber spatula until a thick dough forms.
- Shape the dough into a ball and wrap it in parchment paper or plastic wrap. Place in the freezer for 20 minutes. It is important to have cold dough or it is harder to work with when it comes to forming your cookies.
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Roll the dough between two sheets of parchment or wax paper until it’s about 1/8 inch thick. You want the dough to be thin enough to resemble classic Thin Mints, but not so thin that the cookies become fragile and break when you try to pick them up.
- Use a small circular object to cut out your cookie shapes—nothing fancy is needed; I used the lid of a spice jar! Transfer the cutouts to a parchment-lined baking sheet. Since the cookies don’t spread during baking, you can place them closer together.
- Re-roll the dough scraps and keep cutting out cookies until all the dough is used up. I was able to make 30 cookies in total.
- Bake the cookies for 10 minutes, then remove them from the oven and let them sit on the baking sheet for 15 minutes, or until they are completely cooled. This step is important because the almond flour requires time to fully set, so don’t skip it!
- Melt the chocolate chips in the microwave, heating in 30-second intervals, and add a bit of coconut oil if needed to achieve a smooth consistency. I don’t need any sort of oil when I use the brand Hu for my chocolate.
- Using a fork, dip each cookie into the melted chocolate, ensuring it’s fully coated. Place the coated cookies onto a parchment-lined baking sheet or cooling rack. Refrigerate for about 10 minutes, or until the chocolate has completely hardened.
- If you have leftover melted chocolate and want to elevate the look, drizzle it over the cookies once the coating has set for a decorative touch!
- Now, dig in! These cookies are best enjoyed cold, in my opinion!
How To Store Leftovers
Store leftover thin mints covered in an air tight container in the fridge for up to 1 week. They are best served cool in my opinion!! You can also freeze these for up to 6 months.
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Perfect for Any Dietary Lifestyle
My Healthy Thin Mint Cookies are incredibly versatile and can be adapted to fit various dietary preferences. Whether you follow a gluten-free, vegan, or paleo lifestyle, you can easily make these cookies fit your needs by swapping out ingredients like butter for coconut oil.
Additionally, the combination of healthy fats, fiber, and plant-based protein in these cookies makes them a satisfying and nourishing treat that won’t derail your healthy eating habits.
Healthy Homemade Thin Mint Cookies
Who doesn't love a classic Thin Mint cookie? The crisp, chocolatey crunch combined with that refreshing minty flavor makes them an irresistible treat. But if you’re looking for a healthier, cleaner version of this nostalgic cookie, I’ve got you covered with my Healthy Thin Mint Cookies recipe! These cookies are free from gluten, dairy, and refined sugar, making them a perfect indulgence for those with dietary restrictions or anyone looking to make healthier choices. They can even be made fully dairy-free by substituting coconut oil for butter—giving you a delicious, plant-based option without compromising on taste.
Ingredients
Instructions
-
In a large bowl, whisk together the almond flour, cacao powder, and salt. Add in the maple syrup, melted butter (or coconut oil if using), and peppermint extract. Mix with a rubber spatula until a thick dough forms.
-
Shape the dough into a ball and wrap it in parchment paper or plastic wrap. Place in the freezer for 20 minutes. It is important to have cold dough or it is harder to work with when it comes to forming your cookies.
-
Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
-
Roll the dough between two sheets of parchment or wax paper until it's about 1/8 inch thick. You want the dough to be thin enough to resemble classic Thin Mints, but not so thin that the cookies become fragile and break when you try to pick them up.
-
Use a small circular object to cut out your cookie shapes—nothing fancy is needed; I simply used the lid of a spice jar. Transfer the cutouts to a parchment-lined baking sheet. Since the cookies don’t spread during baking, you can place them closer together.
-
Re-roll the dough scraps and keep cutting out cookies until all the dough is used up. I was able to make 30 cookies in total.
-
Bake the cookies for 10 minutes, then remove them from the oven and let them sit on the baking sheet for 15 minutes, or until they are completely cooled. This step is important because the almond flour requires time to fully set, so don’t skip it!
-
Melt the chocolate chips in the microwave, heating in 30-second intervals, and add a bit of coconut oil if needed to achieve a smooth consistency. I don't need any sort of oil when I use the brand Hu for my chocolate.
-
Using a fork, dip each cookie into the melted chocolate, ensuring it’s fully coated. Place the coated cookies onto a parchment-lined baking sheet or cooling rack. Refrigerate for about 10 minutes, or until the chocolate has completely hardened.
-
If you have leftover melted chocolate and want to elevate the look, drizzle it over the cookies once the coating has set for a decorative touch!
-
Now, dig in! These cookies are best enjoyed cold, in my opinion!
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 60kcal
- % Daily Value *
- Total Fat 4.6g8%
- Saturated Fat 1.4g7%
- Cholesterol 2.1mg1%
- Sodium 12.7mg1%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 1g4%
- Sugars 2.6g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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Please note that my nutrition label is approximate and can have slight rounding.
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