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  • Writer's pictureGutsy Baker

Healthy Copycat Thin Mints (Vegan, Paleo, Gluten Free)

It's Girl Scout Season and that means one thing: copycat Girl Scout Cookies. If you're like me and cannot enjoy the annual cookies due to dietary restrictions, or prefer a cleaner version, you can make them! These copycat crunchy Thin Mints that just like the real deal. They are a delicious gluten free and paleo dessert, also low FODMAP friendly!



WHY YOU'LL LOVE GLUTEN FREE THIN MINT COOKIES:


1. Because, Thin Mints! They taste just like the originals! A crunchy chocolate mint cookie dipped in dark minty chocolate.


2. Naturally gluten free, paleo and vegan. No eggs or replacers needed.


3. So easy to make and kids will love them too.


4. Chocolately, just sweet and a delicious healthier version.




INGREDIENTS IN COPYCAT THIN MINT COOKIES:

  • Fine Almond Flour

  • Tapioca Starch

  • Cacao Powder or Rich Cocoa Powder

  • Baking Soda

  • Sea Salt

  • Maple Syrup

  • Coconut Sugar

  • Refined Coconut Oil

  • Peppermint Extract (not spearmint!)

  • Dark Chocolate Chips or Chopped Chocolate Bar


SUBSTITUTIONS AND SWAPS


- Almond flour alone cannot be swapped with any other flours. It has a specific moisture and fat content needed in these cookies. However you may be able to swap BOTH almond and tapioca flours for an all purpose gluten free flour, it just has not been tested yet so I cannot guarantee the same results.


- High quality cocoa powder must be used or these cookies will not have a rich chocolate flavor., I always use cacao powder for antioxidants.


- Maple syrup may be swapped for any other liquid sweetener. Honey will alter the flavor.


- Coconut oil sub has not been tested, I do think a dairy free butter or even palm oil shortening will work here.





HOW TO MAKE HEALTHIER THIN MINT COOKIES:


1. First, all the cookie ingredients are formed into a dough.


2. Roll the dough to 1/8" thick and cut 2" circles from the dough.


3. Place cookie circles on a baking sheet. Bake for 8-11 minutes at 350F.



4. Let cool completely. Prepare chocolate coating by melting chocolate chips with peppermint extract. Dip each cookie with a fork and shake excess off.


5. Place back on baking sheet and into the fridge or freezer to set.



FAQs!


Can I make copycat Thin Mints nut free?


I have not tested a sub yet for the almond flour, it creates a moisture and fat content giving these cookies a crunch. You may be able to swap BOTH almond and tapioca flours for an all purpose gluten free flour, it just has not been tested yet so I cannot guarantee the same results.



Can I use peppermint oil instead of peppermint extract?


Yes, start with just 3-4 drops of peppermint essential oil, it is very strong. You can taste and add more if needed before baking. Just make sure it's food grade!


Why are the Thin Mints soft and not crunchy?


They were either cut too thick or not baked long enough. The dough should be rolled to 1/8" thick or thinner for a nice crunchy cookie. Start at 8 minutes in the oven and check on them every minute. If the centers still feel soft to touch they need a little more time. If they are fully cooled and still not crunchy, put them back in the heated oven for another 2-3 minutes.


Any more questions? Ask in the comment box below!




If you love Girl Scout Cookies, you will love these paleo vegan copycat Samoa Cookies, my most popular and loved recipe.


If you make these gluten free copycat Thin Mints, leave me comments or questions below! And tag me on Instagram of your creations @gutsy_baker!


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