The BEST Thin Mints (V/GF)

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Plate of our vegan gluten-free thin mint cookies

Anyone else practically live on Girl Scout cookies growing up? In our house, Thin Mints were a favorite, and we always had 1-2 boxes in the freezer for snacking. It doesn’t get much better than a crisp, cold, chocolaty Thin Mint dunked in milk (who’s with me?).

We wanted to bring the nostalgia of Girl Scout cookies into our kitchen and remake this classic cookie, but with a healthier spin. We’re happy to report that our inspired version is not only naturally gluten-free, vegan, and grain-free, but it’s also incredibly quick and easy to make and (no joke) tastes exactly like the real thing! Let us show you how it’s done!

Peppermint extract, tapioca flour, chocolate chips, cocoa powder, baking soda, sea salt, coconut oil, maple syrup, and almond flour

The BEST Thin Mint Cookies

The crisp, cookie portion of these Thin Mints is made with simple ingredients: almond flour and tapioca starch, which combine for a seriously perfect, crisp cookie texture. Cocoa powder provides the chocolate flavor, baking soda the leavening, and sea salt a hint of extra flavor.

Almond flour, tapioca starch, cocoa powder, baking soda, and sea salt in a food processor

Coconut oil is added to create a moldable consistency. We used refined coconut oil because it helps the mint and chocolate flavors shine through without being overpowered by the taste of coconut.

For natural sweetness and additional binding, we sweetened with a little maple syrup. And for the minty element, we used peppermint extract (which can also be used for making peppermint patties, peppermint black bean brownies, peppermint drinking chocolate, and more!).

Food processor with thin mint cookie dough

Once the dough has chilled to help the cookies keep their shape, they’re baked, cooled, and dipped into a 3-ingredient chocolate coating.

The chocolate coating is made from melted coconut oil, chocolate chips, and peppermint extract. The result is double chocolate, double mint goodness. These are the real deal, friends!

Rolling pin next to thin mint cookie dough

We hope you LOVE these Thin Mints! They’re:

Chocolaty
Minty
Perfectly sweet
Perfectly crisp
Melt in your mouth
& SO delicious!

They’re the perfect healthier alternative for Girl Scout cookie season and beyond! Enjoy on their own, with a glass of dairy-free milk, or as a topping for vegan vanilla ice cream (hubba hubba).

Dipping chocolate mint cookies into melted chocolate

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of the best thin mint cookies

The BEST Thin Mints (V/GF)

The BEST Thin Mints that just so happen to be gluten-free, vegan, and easy to make! These cookies have a crispy base and minty, chocolaty coating. Just 9 simple ingredients required!
Author Minimalist Baker
Print
Plate piled high with thin mint cookies and fresh mint leaves
4.82 from 69 votes
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 14 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

CHOCOLATE COOKIE

  • 3/4 cup almond flour (the best sub would be a gluten-free flour blend on its own or mixed with some oat flour – however, we haven't tested this and can't guarantee the results)
  • 3 Tbsp tapioca starch (also called tapioca flour // some readers have subbed arrowroot starch successfully!)
  • 2 Tbsp cocoa powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 2 Tbsp solid refined coconut oil
  • 2 Tbsp maple syrup
  • 1/4 tsp peppermint extract

CHOCOLATE COATING

Instructions

  • To a food processor add almond flour, tapioca flour, cocoa powder, baking soda, and salt and pulse to combine.
  • Add solid refined coconut oil (place coconut oil in the fridge if it has liquified) to the food processor and pulse until small crumbs are achieved. Add maple syrup and peppermint extract. Pulse until dough starts to form. Form the cookie dough into a disk and wrap in a piece of parchment paper and refrigerate for at least 15 minutes.
  • Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (you can use the same paper you used for chilling).
  • Lightly dust a separate sheet of parchment paper with tapioca flour. Remove dough from the fridge and place on the flour-dusted parchment. Also lightly flour the top of the dough. Roll the dough out until it is about 1/8-inch thick.
  • Using a 1 ½ – 2 inch cookie cutter (or similar-sized object such as a spice jar lid) cut out 14 circles. If you have excess dough, roll it into a ball and reroll/cut out the circles until all of the dough is used.
  • Lightly flour a metal spatula with tapioca starch and use it to carefully transfer the cookies to the parchment-lined baking sheet. Space the cookies at least 1-2 inches apart to allow for slight spreading.
  • Bake for 8-10 minutes, or until the cookies are slightly fluffy and expanded and they appear a little dry. Once baked and slightly cooled, remove the cookies from the tray and place them on a cooling rack.
  • Meanwhile, melt the chocolate chips and 2 tsp of coconut oil (amount as recipe is written // adjust if altering batch size) in a small saucepan over low heat stirring constantly, until the chocolate has melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Now add in the 1/2 tsp of peppermint extract (amount as recipe is written // adjust if altering batch size). NOTE: This can also be done in the microwave in 30-second increments. Stop microwave and stir every 30 seconds.
  • Make sure your cookie sheet will fit in the fridge (otherwise, transfer cookies to a large plate lined with parchment paper).
  • Once the cookies are cooled, dip each one into the chocolate mixture until fully coated. A fork is helpful for dipping and gently shaking off excess melted chocolate. Then place each cookie back on the parchment-lined cookie sheet (or plate) and refrigerate for 15 minutes or until set. If there is extra melted chocolate, you can transfer it into mini muffin liners to make mint chocolate cups (or wait until your cookies are cooled and drizzle the extra chocolate over the top).
  • Once set, cookies can be enjoyed straight from the refrigerator or at room temperature. Store covered in the refrigerator for up to 1 week, or in the freezer up to 1 month.

Video

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 14 servings)

Serving: 1 cookie Calories: 134 Carbohydrates: 11.9 g Protein: 2.2 g Fat: 9.6 g Saturated Fat: 4.7 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 44 mg Potassium: 62 mg Fiber: 1.7 g Sugar: 7.4 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 34.3 mg Iron: 1.2 mg

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  1. Tari A says

    I love these, but I wish they were crispier. I baked them closer to 8 minutes, but next time, will bakefor full 10. Hopefully that will make them a bit more crispy. I ended up adding about 1 T more almond flour since I thought dough looked a little loose. I used agave instead of maple syrup for a milder flavor. I did refrigerate it for several hours. Also I used pure essential peppermint oil, Doterra is safe for ingestion. It only takes a few drops in both the dough (~ 3-4) and the chocolate (~ 4-6). It is dependent on individual love of peppermint.
    Is there a trick to ensure the chocolate coating isn’t so sticky once they’re out of fridge?

    • Support @ Minimalist Baker says

      Hi Tari, agave can cause them to not crisp up, so that’s likely the issue! Or another reason would be if they need to be rolled more thinly. For the chocolate, it should be fully set after refrigerating, so we’re wondering what brand you are using or if you made any modifications there?

      • Tari A says

        Thanks so much for your help. I didn’t know that about agave. I’ll use the maple syrup next time & roll a bit thinner. My chocolate was a combo of Ghirardelli 60% chips & Trader Joe’s 72% block chocolate. Otherwise, did it as written.

        • Support @ Minimalist Baker says

          Hm, we’re not sure why it would be sticky with those chocolates! Sorry we can’t be of more help there.

  2. George says

    Currently I’m trying to bake these, but my dough is oily and crumby at the same time and I used a food processor to make the mixture.

    • Support @ Minimalist Baker says

      Hm, did you make any modifications to the flours? We’d suggest trying to add more tapioca flour!

    • Support @ Minimalist Baker says

      Hi Lucie! Unfortunately the coconut oil is fairly important here, but for the cookies you could try replacing it with vegan butter, and for the coating you could try omitting it. Hope this helps!

  3. Cami says

    Absolutely amazing recipe. I’ve made this a ton of times now. My partner’s dad, who never asks for /anything/ from /anyone/ asked for me to make him a batch this coming Christmas after I brought some over to try.

    I don’t have a food processor so I just make sure to sift the ingredients so that they’re not clumped up and easy to mix. I also prefer if the coconut oil is melty or even outright melted before I put it in the dry ingredients. I have to refrigerate it for quite awhile after, but without a food processor this seems to be the best way to avoid clumps of coconut oil.

    Seeing that other people have had trouble with the chocolate seizing, I make sure to pour the (alcohol-based) peppermint extract into the chocolate in very small amounts at a time. It takes awhile but I’ve never had the chocolate seize.

    I find a 1.5x batch of chocolate coating goes perfectly for a 2x batch of cookie dough. YMMV.

    • Support @ Minimalist Baker says

      Hi Cami, it might work in a high-speed blender if you have one! We haven’t tried mixing in a bowl, but another reader reported the dough didn’t come together well. If you try that and it looks too dry, you could try adding a bit more coconut oil or maple syrup. Hope that helps!

  4. The Vegan Godess says

    Ding, ding, ding!

    I made this tonight and it was so delish! They were devoured in no time!

    Thanks for another home run!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks as always for the lovely review, Jessica! xo

  5. Amelia says

    These are some of the best cookies I’ve had ! They were so delicious and minty and easy to make! I wanted a quick and easy recipe that didn’t have to many ingredients and this was perfect! Thanks

    • Support @ Minimalist Baker says

      Amazing! Thank you for the sweet review, Amelia. We’re happy you enjoyed the thin mints! xo

  6. Jess says

    Amazing! I’ve made a few times and I find using parchment paper on top and underneath the dough makes it easiest to roll out. Otherwise, it’s hard to work with. I’m not much of a baker so it could just be me!

  7. Janelle B says

    I have picked up on baking quite a bit the past 2 years, but my husband asked me if I bake vegan and my answer was NO! Yesterday, I tried making a vegan thin mint recipe from another blogger and it was TERRIBLE! I came across this recipe and had to try it! With a ton of skepticism, I tried it… and BOY was a wrong. This recipe is AMAZING! The texture and flavor is spot on! Thank you for sharing this amazing recipe and making me a little less terrified of vegan baking hee hee!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed these ones, Janelle! Thanks so much for sharing! xo

  8. Mara Bennett says

    These were incredible in every way. As soon as I saw the picture and the name, I knew I needed to make them ASAP. I love mint and I love Girl Guide cookies. They were so fast and easy. I did not change or sub anything, but I could only find unrefined coconut oil at the shop, which did not seem to matter. For chocolate, I used Pana’s dark baking chocolate because I try to avoid processed white sugar and they use coconut sugar. The only difficulty was to roll the dough out, it was fine at first, but after the coconut oil warmed up from handling, the dough stuck to the rolling pin and cracked apart, no mater how much tapioca flour I used. I ended up just pressing it with my fingers, which was fine. I think this could be avoided if I chilled it longer than 15 mins and worked faster. I even used a spice jar lid as a cookie cutter – great idea, perfect size. The process of dipping in the chocolate was so fun and I felt like a culinary goddess. We tried one once the chocolate set, but I must say they were better the next day after refridgerating overnight. SO YUMMY. I also love that they are vegan and gluten free so I can share them with friends and not worry about dietary restrictions!

    • Support @ Minimalist Baker says

      Thank you for such a lovely review and for sharing your experience, Mara! We’re so glad you enjoyed! xo

  9. Hannah says

    These are amazing! The recipe was easy too! I had a hard time rolling the dough out so I just flattened it out with my hand and it worked fine. Husband loved them, will be making these regularly!

  10. Anna says

    Ahhh-mazing! These thin mints are incredibly easy to make. The amount of peppermint was perfect too. Well done!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed them, Anna. Thanks for the lovely review! xo

  11. Emma says

    These are delicious and so easy to make!

    My chocolate seized up on me once adding the peppermint extract. I did manage to save it slightly and I ended up spooning it on to the cookies – the chocolate was only on one side but it still worked.

    Any suggestions to keep the chocolate from seizing?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Emma! Apparently some brands of peppermint extract due to their formulation can cause seizing, but it’s rare. What brand did you use?

      • Emma says

        Hi Dana,
        I used Club House Peppermint Extract. The ingredients are propylene glycol, alcohol, oil of peppermint and spearmint.

        Which brands do you recommend?

        Thanks,
        Emma

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I’d recommend a more natural brand or a food-grade pure peppermint essential oil. However, if using essential oil it’s much more potent so start low and build up. Check the comments as others have had success with this method!

  12. Ally says

    These are so delicious and taste like the real deal—especially for being vegan and gluten free. The amount of peppermint extract is perfect. They are not too sweet and have very little added sugar. Healthy alternative to the classic Girl Scout cookie☺️

  13. Jen says

    These are so delicious and pretty easy. My baking companion (7) was antsy, so we skipped the chilling and rolling out part and just rolled in our hands and squished into mostly even small patties. Because mine were smaller, I baked for 7 minutes and it worked great. The dipping was a little labor intensive but well worth it! Thanks for a great recipe! Oh…and I highly recommend making a double batch!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Jacquelyn! This one was perfected by our small but mighty team! So glad you enjoyed it. xo

  14. Heather says

    SPOT. ON. Thank you, thank you for such a delicious recipe. So simple to make and the flavor was exactly that of a thin mint cookie. I was skeptical. When I told my family they were vegan and gluten free, I got the usual eye roll and a comment of “Oh great. That means there is going to be something gross in them.” HA! Not this time. They were fantastic and will be a regular in our house going forward.

  15. Vicki B says

    Thanks for this wonderful recipe! I made these and they are in the refrigerator cooling. They are delicious. I ate one before I put them in there. I pretty much followed your recipe but used arrowroot instead of tapioca. I only used 1 TB oil in the chocolate coating. Next time I will leave it out if I can and also use water in the cookie recipe instead of oil because I saw someone said that worked for them. I will probably try bittersweet chocolate next time for the chips just because I like darker chocolate flavor. I did leave them in the oven a little longer than 10 minutes.

  16. Sasha says

    Such a delicious recipe! I had a bit of leftover dough and made little “truffles” with them, raw! Rolled them into balls and then dipped them in the leftover chocolate. Super yummy, too.

  17. Heather says

    Am I missing something? My daughter tried this yesterday, she really wanted them for her birthday and she could never get the dough to form. So I tried them today and am having the same problem. What are we missing, I see that everyone else has had such success! Argh! Second batch we are throwing out in two days. :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you sub any ingredients or change anything? It sounds like something may be awry with your ingredients or method?

    • Yulca says

      I just had the same issue, it felt like moisture and/or fat was missing, never came together, and was one sandy, crumbly mess. Only difference was that I used a fork instead of a food processor (which I don’t own), but that’s usually no problem. Too bad!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        So strange! Perhaps there was some difference if not using a food processor. If it looked too dry you could have tried adding a bit more coconut oil or maple syrup? Others have had such success with this recipe – not sure what went wrong…

        • Crystal says

          The food processed probably gets the almond flour to release its oils, so it comes together. That’s harder to get with a fork. You could try working it with your hands.

  18. candice says

    YES! Truly the best thin mints ever. I have made these 3 times already and they are always a hit! So delicious and easy to follow! Thank you!

  19. Sandra says

    Well, I finished up the banana shortbread cookies yesterday, so I made these today. I feel so fancy. These are absolutely delicious. Thank you so much for your excellent instructions and for your continued work to help us make good stuff! Now my only problem is which cookie I’m going to try next??? Tagalongs? Samoas? So many cookies, so little time! Guess I’ll just enjoy these before deciding. :-)

  20. Laura says

    Oh my goodness these cookies have become a staple in my household. Absolute perfection. My husband is addicted, and typically tries to limit himself to three a day!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you and your family enjoy them, Laura. Thanks so much for sharing!

  21. Amy says

    This recipe should really be called “How to make yourself feel like a gourmet pastry chef” because wow. Admittedly intimidated to try this recipe, it was so clear and precise that any feeling of complexity fell away to pure enjoyment.

    Oh, and they’re out of this world delicious. Thank you for upping that childhood dream taste!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Marin. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Eileen Nolan says

    Ok, I was sceptical. But these are the real deal. You need to multiply this recipe immediately, 14 of these is not enough. I will make these again!

    • Support @ Minimalist Baker says

      We’re so glad you gave them a try and enjoyed them! Thanks so much for sharing, Eileen! xo

  23. Lindsay says

    Uh-mazinggggg! These turned out so delicious and just like the girl scout cookies just without the guilt. These were such a hit with my family. Thank you for this easy and memory favorite recipe! I’ll be making these again soon.

  24. Sarah says

    Yum!!! My chocolate was also too thick to dip the cookies, and after trying a few approaches, I wound up grabbing a knife and spreading the chocolate on each side of the cookie. Success! Very fun to make on a rainy day. I used Trader Joe’s chocolate chips, so I thought perhaps the chocolate was the issue…

    • Support @ Minimalist Baker says

      Interesting! Thanks for sharing your experience, Sarah. It could be the type of chocolate, or perhaps try a double boiler method for melting the chocolate next time?

      • Sarah says

        Also, I used almond meal instead of almond flour since we had it, and the texture was perfect. We all loved these cookies!! And I was about to make more when your Samoas recipe came out… now a change in plan. :) I don’t know how you come up with these recipes, but they’re pretty amazing. Thank you!!

    • Amaranthine says

      You may have heated up the chocolate too fast. Also, oil based extract works great for melting chocolate. Less chances of seizing. :)

  25. Merle says

    I’m speechless. You. Nailed. It.

    I used 10 drops of Doterra peppermint oil instead of extract in the dough. And only one drop in the chocolate coating. Perfection.

  26. Rebecca says

    Dana, I just want to say THANK YOU. You are the most reliable food blog and recipe developer I know on the whole World Wide Web, especially for healthy cooking and that accommodates for every dietary need. Your website is the most user-friendly I have ever found to date. You have made it so simple and all the features are so well thought out.

    We got invited over for a dinner gathering tonight with friends who have dietary restrictions and I offered to bring a dessert. Then I realized that I don’t know very many recipes for sweet treats that are gluten and dietary free. I tested two recipes from other sites and food bloggers after scrolling for three hours! I landed on them because they seemed simple enough with ingredients I had on hand. Unfortunately, BOTH were a complete flop! I was disappointed and couldn’t understand how people call themselves “food bloggers” and “recipe developers” but have not put excellence into their work, though this is their “so-called” job, and yet still have hundreds of thousands of followers! Truly, I don’t get it! Many of them are so compromised for followers, that though their emphasis should be on creating GOOD food, most of their posts are about THEMselves, what they wear and their skin routine. There’s a purity about you in your work that I admire and respect and I know I can trust. It’s even in the way you put yourself out there – in your respectful communication, in the way you dress and present yourself…all these things matter because they have such influence on those who are watching.

    When you put out a recipe out there for the world to see and create, you take it very seriously and I KNOW you have tested it several times. I am continually frustrated that many recipes on other “healthy” sites are done carelessly. I spend resources and so much time and energy to discover that energy and money has been wasted on something that is a flop. But I have NOT been disappointed with one of your creations. Thank you for the excellence you put into your work and for your consistency. Truly, I have come to realize how hard that is to come by these days. And thank you for not being a sellout, Dana.

    Oh yes, and this recipe, like ALL of your others, was AMAZING!!! Just perfection.

    God bless!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You’re the kindest! Thanks for saying that. We really do try and perfect every recipe we share. SO glad you enjoyed these! We think they’re THE BEST too! xoxo

  27. Heather Karasinski says

    Can you please clarify for my husband and is one cookie 134 calories, or a serving 14 mini cookies 134 calories. Please see say 14 lol :)

    Many thanks,

    H.

  28. Donna says

    My issues are similar to other peoples comments. Addition of the peppermint made the chocolate get hard. Heating it (on low) made it start to burn and form into a dull ball. I am a very proficient baker and had an inkling this might happen. Also I made my cookies different sizes. Larger ones took a couple seconds longer to dip and coat and they absorbed too much wetness and started to fall apart. Keep them on the smaller size and will go better. Made a lot of sandwich cookies instead since the chocolate wasn’t very dip able consistency.
    Tastes great, not pretty!

    • Support @ Minimalist Baker says

      Hi Donna, thanks for the feedback and sorry to hear the chocolate gave you trouble. Since it started burning, we’re thinking maybe the low setting on your burner isn’t low enough? Or is it possible it got melted past the halfway point? A method that would prevent this issue would be to place a heat-safe bowl over a small saucepan of water and melt it that way. But we opted against it for dirtying one less dish =)

  29. Alex says

    All was well until I added the peppermint extract to the melted chocolate mixture. The chocolate mixture got extremely thick really quickly. I tried to save it by adding more coconut oil and slowly warming it up again but I had to throw away that batch as it was unrecoverable. I made a second batch of chocolate and the same thing happened… I didn’t want to waste the second batch so I just spread some of the thick chocolate over the cookies. I noticed another reviewer had a similar issue. I followed the recipe to a T so I don’t know what the issue was!

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry to hear that, Alex. We’ve never had that happen with peppermint extract. What is the brand you’re using? We wonder if it has some sort of additive that’s causing that?

      • Alex says

        I used Clubhouse pure peppermint and mint extract. Super frustrating! Maybe I’ll try to find a different brand next time.

    • Amaranthine says

      A similar situation happened to me in the past with seizing chocolate. What helped most was lowering the heat on the double boiler and melting much slower. Never add water (“to thin”) and watch for condensation. I also have an oil based extract rather than alcohol and it also helps keep the “water” content out.

  30. Christine says

    These turned out great! I would make the cookies thicker next time (at least 1/4 inch thickness), they need a higher cookie:chocolate ratio.

  31. Claudia says

    I made these last night to rave reviews from my partner in life and vegan cooking.
    I followed the recipe precisely, and have one tip.
    The dough was a bit sticky when I rolled it out, so I put a second layer of parchment paper on top of the disc and rolled it out between the two. Worked great.
    Also I think my cookies were mostly slightly thinner than the eighth inch suggested, since I was eyeballing it. We both liked them thinner, as they had that great “snap.”
    Thanks for the recipe, these cookies are super good and will be made again!

  32. Jana says

    Thank you for creating this recipe. We have an almond allergy in our home and after reading your responses, we decided to grind up some cashews as a replacement. They turned out wonderful and will become a go-to treat in our home!

    • Support @ Minimalist Baker says

      Amazing! Thanks so much for sharing, Jana. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  33. Nancy Rohr says

    This recipe is easy and tastes fantastic! My mom and boyfriend loved them! Very much like the chocolate mint girl scout cookies I used to love as a child! Keep up the great work!~

  34. Allison Bost says

    Great recipe. Turned out so much like the original crunchy and crumbly on the inside and covered in delicious chocolate. And very easy to make. Will be making again.

  35. Lauren says

    Ahh I’m so excited about these! Unfortunately my partner is allergic to nuts/peanuts…would you recommend a substitute for the almond flour? Thank you so much!

    • Support @ Minimalist Baker says

      Hi Lauren, we’re not sure about subbing almond flour as we haven’t tried it with anything. But perhaps a GF blend or a mix of coconut flour and arrowroot might work? Let us know if you try!

  36. Katie says

    Super delicious! I often adapt recipes on here that are gf or df to include the gluten-filled or dairy ingredients, but in this case, I stuck to the script (subbed cornstarch for the tapioca starch, though). Turned out just like the real thing! My coconut oil neither says refined nor unrefined (don’t usually bake with it so I’m not used to looking for that) and once baked, I didn’t taste any coconut. I will say that after accidentally adding what seemed like entirely too much extract to the chocolate coating, the flavor was spot-on. The chocolate does melt faster outside of the fridge than if I had used the correct amount of extract, but I think it’s difficult to actually mess these up.
    One note: I live in Japan and have a very small oven, so I always need to bake at much lower temps and for a shorter time than recipes describe (i.e. I have to bake at 160 C instead of the described 176 C in this one and only for 5-6 min). To get the really “snappy” texture of the cookie, be sure to bake a little longer than you think if you’re in a situation similar to mine!

  37. Candice says

    WOW! Just WOW! These came out better than store bought thin mints! making them again today! absolutely delicious! Will be on rotation for sure!

  38. Catherine says

    These were AMAZING! So easy to make, and my sister thought they were actual Thin Mints. 😁 I will definitely be making again! Recipe for Tagalongs next??

  39. Jill KS says

    Oh my goodness. Dare I say these taste even better than Thin Mints, one of my favorite cookies? And with a fraction of the original cookie’s sweetness. Simple to make, delicious out of the fridge and a hit in my house. Can I request a Minimalist Baker’s version of Samoas next?

    • Kristine says

      Hi ! Thank you for this recipe ! I made this with my twin 7 year olds they had so much fun dipping the cookies ! We rolled the dough very thin and ended up with 32 cookies but our chocolate was also thin so it worked out great !! So crunchy and minty and a bit healthier then the real thing ! Only changes were we subbed cornstarch for tapioca and I added a bit more salt in the cookie base and in the chocolate !

  40. Emily says

    So yummy and easy to make! The texture is great and isn’t overly sweet. I didn’t have tapioca starch so substituted with arrowroot and it was great! I can’t wait to try one frozen too… it’s hard to not eat them all!

  41. LynneyC says

    I made these today and they are so good! I didn’t have peppermint extract but used peppermint essential oil (consumption grade quality). I have made several of your recipes and have loved every single one! On repeat several times over (and also made today) is your Quinoa Taco Meat. Thanks again, Dana, for sharing your tried and true creations! Keep them coming!

  42. Emma Doyle says

    Hello! Could you recommend the best flour substitute for the almond? My boyfriend is allergic but these were my family’s favourite girl guide cookie growing up – would love to try! Thank you :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Emma! I’m not sure about subbing almond flour as we haven’t tried it with anything. But I’m guessing a GF blend, cashew flour (ground cashews), or a mix of coconut flour and arrowroot might work? Let us know if you try!

  43. charlotte Cordier says

    I absolutely loved this recipe. Yet again simplicity and deliciousness put together. My only issue was that when i rolled the dough it was kind of dry and cracking. Was it too cold? (i left it an hour). Did i not measure the coconut oil well enough??? It wasn’t a big deal though, i just kneeded the cut up circles back together and once cooked i was careful and used a tablespoon to dip them in. Will definitely make this again!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It may have just been too chilled, or the dough may have been a little too dry? Glad you enjoyed them, Charlotte!

  44. Rachel says

    These are great. Made them exactly as written. Next time I’d leave them in the oven an extra 1 or 2 minutes (I took them out at 8 minutes) because they don’t have that thin mint snap. But the flavor is right on, and I think I just took them out a little early.

  45. Hunter says

    I made this recipe last night. There are very few left. My husband who has no dietary issues (so “normal” tastebuds intact) said these taste just like girl scout thin mints! I LOVE THEM. I am not the best baker, I have a small attention span for measuring accurately. I think I put a touch too much coconut oil in as mine are pretty melty on the outside quickly when taken out of the fridge. I put them in the freezer which somehow made them even more delicious.
    Fantastic recipe!!! Definitely a recipe I would make for other people.

    • Hunter B White says

      I should also add that due to my recipe reading issues- I read it as make into small disc/cookie size circles, then refrigerate- not refrigerate the dough all together. I think this worked better for me, I’m not a fan of rolling things out. I formed the cookie disc/circles by hand (no cookie cutter)- worked out well for me….but I’d devour no matter their shape.

  46. Alison says

    Wondering if the tapioca starch/flour can be substituted for something else? Say more flour or different type of starch? Thank you!!

  47. Shilpa Sharma says

    Thanks for this awesome recipe. Wondering whether it’s possible to form the dough into a log, refrigerate (or freeze) and then slice the cookies and bake? (Instead of rolling and cutting circles)

    Thank you!

      • Shilpa Sharma says

        Quick update: I did make these according to your recipe and they were perfect! I was rushed for time so I rolled the dough into a log, stuck it in the freezer for 5 minutes, took them out, sliced into about 1/8 in cylinders and baked. They were delightful, light and crisp. Reminded me of Jules Destrooper Almond Thins.

        Thanks for such a fantastic recipe. I think I will continue to do the ‘slice and bake’ method. They don’t come out as perfect circles, but it works well :)

  48. Lisa says

    Made these yesterday for my thin-mint-loving-valentine! He thought they were REALLY good, and so did I! I had to use virgin coconut oil and corn starch, as this was a last-minute baking decision, but they came out wonderfully! Thanks!!

  49. Melanie says

    These are unreal. THANK YOU THANK YOU THANK YOU for this recipe. I have gluten, dairy and soy intolerances and NEVER thought I’d be able to have thin mints again. When you say these tastes just like the real thing, it is no joke – texture is even spot on! I have been eating these directly from the freezer, which is how I used to eat traditional GS cookies. I made the recipe as written. I didn’t have a rolling pin or cookie cutter, so I used my hands and a spice cap. I was able to get 29 cookies. Again, thank you!!!!!!

  50. Shelby says

    One of the best recipes I’ve ever made! These taste just like the real deal…but even better. They were a a little consuming, but fun to make. The dough came together perfectly in a food processor, but rolling the dough out was a bit challenging, even after some time in the fridge. I used unrefined coconut oil and in the end, didn’t seem like the flavor was impacted. The amount of peppermint was spot on and I will be making these again. They were a huge hit!

  51. Heather Bell says

    I never post comments, but have to for these. I made them for Valentines and gave to friends! They are easy, but look impressive and taste delicious!

    I follow your blog and have always been happy with what I make. Thank you!

  52. Sheri says

    I loved thin mint girl scout cookies growing up (and as an adult) but since being gluten intolerant that treat has been few and far between. Store bought GF versions never really did the trick. This recipe is easy to make and soooo good! The cookies (in my opinion) are best after being frozen for a bit . Thanks for bringing me back some childhood goodness. 😋

  53. Heather says

    When I added the peppermint extract to the dipping chocolate, the chocolate thickened quickly and I had to warm it up again and add more coconut oil to smooth it out. Did it thicken because the chocolate wasn’t warm enough? Other than that, they were easy to make and delicious! I’d make them again.

      • Heather says

        I know, I’ve never had that happen before. I used Club House Pure mint and peppermint extract. It worked out in the end, so all was good. I make your recipes all the time and love them. Thank you for the inspiration!

  54. Elizabeth says

    Oh my goodness, these are delicious. I followed the recipe as is and they are amazing. My husband thought I had bought the Girl Scout Thin Mint cookies!

  55. HL says

    As soon as I saw this recipe, I knew I had to make it and it did not disappoint – so easy and delicious! I had a bit of trouble getting my chocolate chips to melt, so I added a little bit a liquid which worked fine. Also I used butter instead of coconut oil and had no problems. These will disappear from the fridge very fast!

  56. Joon says

    Just made these and they are chilling in the fridge now! Pretty easy, except the melted chocolate wasn’t runny (maybe I stirred for too long or let get cool while stirring for too long? I was still able to coat the cookies and I think it’ll be a totally perfect amount of chocolate coating. Can’t wait to eat them! I loved Girl Scout thin mints growing up.

    Thanks for another great recipe!

  57. Margot says

    I made these with All Purpose flour today. I started with 1/2 cup instead of 3/4 but the mixture was far too dry. Added an extra 1 tbsp of coconut oil, 1 tbsp of water, and 1 tbsp of maple syrup and it seemed OK. Tasted great!

    If you’re experimenting with All purpose flour, I’d try less than 1/2.

  58. Kaitlyn says

    These are so addicting… I used canola oil in the cookie dough since I didn’t want the coconut flavor to come through (didn’t have any refined on me, only virgin), but decided to risk it and put the virgin coconut oil in the melted chocolate since it holds up so well when chilled. Don’t taste the coconut at all! Really tasty and I got a few more than 14 cuts out of my dough, too.

  59. Lisa says

    Just made these as per recipe except I used peppermint essential oil. 4 drops in cookies and 3 in chocolate coating. These are so easy and delicious! Thanks!

  60. Sarah says

    Perfect, perfect, perfect! I ended up putting the ingredients in a Nutribullet bc I didn’t feel like taking the food processor out, and while a little messy at first, it still worked! The cookies got the perfect bite and held up for chocolate dipping. Great cookie.

    I’m so happy to have these and to share them, thank you for the recipe ❤️

  61. Alfia says

    Hello, love your blog!
    Is there something I could substitute for coconut oil? I used to be able to eat it alright but now it seem to cause me anxiety so I have to look for alternative.
    Thank you!

  62. Michelle Grant says

    I made these and they are magical! I forgot the baking soda?!?! But it didn’t seem to matter. I cut them out as hearts for valentines day! Thanks for your always amazing recipes ❤️

  63. Kristin says

    This recipe looks so yummy! I can’t wait to try. What would you recommend for a tapioca flour substitute? I haven’t been able to find it at my local grocery stores 😅

  64. Linden says

    Love your recipes and have your hard-copy book!
    There are a lot of recipes, including this one, that includes coconut oil. My daughter has a sensitivity to coconut. What is the best alternative to coconut oil? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      In this recipe you could likely sub avocado oil. Otherwise, cold water or dairy-free milk may work! Let us know what you try!

  65. Sonya says

    Hi, this recipe looks fabulous and I can’t wait to try it. I was just wondering if you have a preference for using a blender for this or the food processor? The photos look like the batter was made in a vitamix, but the video and instructions use a food processor. Does it make a difference? Just curious since I have both.
    Thank you.

  66. Lindsay Field says

    These look soooo yummy! I can’t wait to try them. I’m sure I will love them just as much as all your other recipes – your recipes never let me down! You mentioned using refined coconut oil. Is unrefined ok to use for this recipe? Thanks!!

  67. Jaime Hardwick says

    Do you think applesauce could be subbed for oil in the cookie recipe? Just trying to stay oil free over here and thought it might work. Love your recipes and look forward to my emails from you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Jamie! I think it’s worth a shot, or honestly cold water or dairy-free milk may also work since these are meant to be a snappy cookie and water is great for that. Let us know how it goes!

      • Jaime Hardwick says

        I’m back to say that 2 T water worked perfectly! I also left the oil out of the chocolate. Two 40 seconds on the microwave melted my chocolate easily. I only coated one side of the cookie to keep it a little lower in fat. Thank you for the advice! They are great!

  68. Shagah Zakerion says

    Dumb question but could you use peppermint essential oil instead of extract? I want to make these but it’s all I have and we have a snow storm here haha.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, that should work! Just ensure it’s food grade and it’s likely more potent so add slow and low to taste!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Closest would be cashew flour (finely ground cashew). Otherwise, I’d say you could try a lesser amount of coconut flour since it’s more absorbent. Or a GF blend?

  69. Tina Thunell says

    This looks great. I look to your vegan recipes because my husband is allergic to egg/dairy. Unfortunately he is also allergic to nuts. Do you think this recipe would do well with regular all purpose flour? Gluten isn’t one of his problems. Thank you for sharing recipes. We regularly use several.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that may work but we haven’t tried it and you’d likely need less as AP is more absorbent than almond flour. Let us know how it goes!

  70. Sue says

    If we cannot have almond flour can I sub all purpose flour? (Our kids are allergic to tree nuts, but ok with coconut)

    Thank you and stay well!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If not GF – I think it may work with all purpose but we haven’t tried it and you’d likely need a lesser amount as it’s more absorbent than almond flour.

      If GF – Closest sub would be cashew flour (finely ground raw cashews). Otherwise, I’d say you could try a lesser amount of coconut flour since it’s more absorbent. Or a GF blend!

      Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Cocoa powder is processed / heated (more deep chocolatey flavor), while most cacao powder is raw (lighter, less deep chocolatey flavor). Either should work here. Let us know what you try!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If not GF – I think it may work with all purpose but we haven’t tried it and you’d likely need a lesser amount as it’s more absorbent than almond flour.

      If GF – I’d say you could try a lesser amount of coconut flour since it’s more absorbent. Or a GF blend!

      Let us know how it goes!

  71. Dana Braendli says

    Hi will def try making this. Only thing that is not clear is how much tapioca flour, I didnt seethe measurement in the recipe.
    Thanks
    Dana

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If not GF – I think it may work with all purpose but we haven’t tried it and you’d likely need a lesser amount as it’s more absorbent than almond flour.

      If GF – I’d say you could try a lesser amount of coconut flour since it’s more absorbent. Or a GF blend!

      Let us know how it goes!