Copycat Girl Scout Thin Mints just as good as the original! This is an easy treat made with almond flour and simple ingredients! Not overly sweet and tastes just like the famous thin mint cookie you love!
I was never a girl scout but I sure got excited every time girl scout season came around the corner! My two favorite cookies were Thin Mints and Samoas!
I’ve been wanting to make my own from home for the longest time! These are gluten-free since they’re made with almond flour. The chocolate chunks I melted are also Dairy Free. I used the brand Hu Kitchen!
First, I mix all the cookie ingredients together – almond flour, cacao powder, sea salt, coconut oil, maple syrup and peppermint oil. I refrigerate it for 15 minutes before rolling it to be cut into rounds. I bake it for 10 minutes, cool it down and then coat it in a melted chocolate + peppermint mixture.
I think every time I want thin mints, this will be my go-to recipe, year round!
These will last for 3 days in the fridge or 2 months in the freezer. Trust me, they won’t last that long because these are TOO good!!
Homemade Thin Mints
Ingredients
- 1 cup almond flour
- 2 tablespoons cacao powder
- 1/8 teaspoon sea salt
- 2 tablespoons coconut oil melted
- 2 tablespoons maple syrup
- 1/2 teaspoon peppermint extract
Chocolate Coating
- 1 cup chocolate chunks melted
- 1/4 teaspoon peppermint extract
Instructions
- In a large bowl, mix together almond flour, cacao powder and sea salt. Add in coconut oil, maple syrup and peppermint extract. Place dough in a bowl with a covering and leave in the fridge for 15 minutes.
- Preheat oven to 350F and line baking sheet with parchment paper.
- Use a roller to roll dough until 1/4 inch thick.
- Use a circle cutter to cut into 14-16 circles. Place on baking sheet to bake for 10 minutes.
- When done baking, place cookies in fridge to set for 20 minutes.
- When cookies are almost done, melt chocolate. Use a fork to dip cookies into melted chocolate. Let excess drip off before adding back onto parchment paper.
- Place cookies back into the fridge for 15 minutes to set! Store leftovers in the fridge for 3 days or freezer for 2 months!
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