This Gluten-Free Thin Mints Cookies recipe is a healthier way to enjoy your favorite Girl Scout cookie! Made with almond flour, maple syrup, coconut oil, and dairy-free chocolate. Minty, chocolatey, delicious!
When it is Girl Scout cookie season, those on a gluten-free diet want a cookie that is just as good as the real thing. And these thin mint cookies are the real deal.
This homemade version will satisfy every sweet tooth with simple, gluten-free, and dairy-free wholesome ingredients. And if you love Girl Scout cookies, you'll love these copycat tagalongs cookies!
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Why you'll love this recipe
- Simple ingredients
- Easy recipe
- Gluten-free, dairy-free, and egg-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - One of my favorite flours in gluten-free baking, it helps create a great crumb and is easily accessible.
Dairy-free chocolate chips - I recommend using semi-sweet chocolate chips. If you prefer a dark chocolate cookie, opt for dark chocolate chips. Chopped chocolate can be used as well.
Maple syrup - This unrefined sweetener helps sweeten and bind the homemade thin mints.
Cocoa powder - Unsweetened cocoa powder is key here, but cacao powder is a good substitute. It will create a more intense flavor.
Coconut oil - When melted with the chocolate chips, coconut oil creates the perfect glossy chocolate coating. To avoid even a hint of coconut, choose refined coconut oil. Virgin or unrefined coconut oil has a slight coconut flavor.
Vanilla extract and peppermint extract - These two extracts are key to this mint brownie. Peppermint extract creates the "mint" flavor instead of mint extract that will make the frosting taste like toothpaste!
Want more Girl Scouts-inspired treats? These homemade tagalongs in candy cup form are the ultimate peanut butter cup and these Samoas cookie bars are delicious!
How to make gluten-free thin mints
Before you start: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a piece of parchment paper.
Step 1: In a large mixing bowl, combine melted coconut oil, maple syrup, and vanilla extract. Then add the dry ingredients to the wet ingredients and stir to form dough.
Step 2: Use a rolling pin to roll the cookie dough to a thickness of about a ¼ of an inch. Then use a 2-inch round cookie cutter and cut circles. Transfer rounds with a spatula to the prepared baking sheet.
Step 3: Bake cookies for 13-15 minutes. Transfer to cooling rack.
Step 4: Heat the chocolate and coconut oil for 30-second increments until melted. Add peppermint extract to the melted chocolate and stir to combine.
Step 5: Use a fork to dip and flip each cooled cookie to coat in the chocolate. Tap the fork a few times to allow excess chocolate to drip off. Transfer each coated cookie to a parchment-lined cookie sheet.
Step 6: Once all cookies have been coated, place the baking sheet in the refrigerator for at least 30 minutes until the cookies have set.
Recipe tip
You'll need several sheets of parchment paper for this recipe. One to bake the cookies, two for rolling out the dough, and a third for the freshly dipped chocolate cookies.
How to store
Store in an airtight container at room temperature for 2-3 days. Cookies can also be stored in the refrigerator for up to a week.
To freeze, place them in a single layer on a baking sheet and put in the freezer until frozen. Then, transfer the cookies to an airtight container or freezer bag. They can be stored in the freezer for 2-3 months.
Want more gluten-free Girl Scout cookie copycat recipes? Check out this roundup from GF Jules!
More gluten-free cookie recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Vegan Thin Mints
Ingredients
- ½ cup coconut oil melted and cooled
- ½ cup maple syrup room temperature
- 1 teaspoon pure vanilla extract
- 3 cups almond flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
Chocolate Coating
- 2 ¾ cups (14oz) dairy-free chocolate chips* (I use Enjoy Life Mini Chocolate Chips - 2 bags)
- ¾ teaspoon coconut oil
- ¼ teaspoon peppermint extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, combine melted coconut oil, maple syrup, and vanilla extract. Whisk to combine. Add almond flour, cocoa powder and salt. Stir for 1-2 minutes until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If dough seems too wet to roll out, add 2-3 tablespoons more almond flour.
- Place a piece of parchment paper on top of a pastry board or cutting board. Form dough into one large ball and transfer onto parchment paper. Place an additional piece of parchment paper on top, press to flatten, then use a rolling pin to roll dough out to a thickness of about a ¼ of an inch. Remove the top piece of parchment paper and use a 2-inch round cookie cutter and cut circles. Carefully transfer rounds with a metal spatula to the prepared baking sheet.
- Reroll remaining dough and continue until all has been used up.
- Bake cookies for 13-15 minutes. Transfer to cooling rack. Line a clean piece a parchment paper on the baking sheet. You will use this to place your coated cookies on.
- While cookies are cooling, prepare your chocolate coating. Add chocolate chips and coconut oil to a microwave safe bowl. Heat chocolate for 30-second increments, stirring after each, until chocolate is almost completely melted. Stir until all chips are melted. Add peppermint extract and stir to combine.
- Use a fork to dip and flip each cooled cookie to coat in the chocolate. Tap the fork a few times to allow excess chocolate to drip off. Transfer cookie to parchment lined cookie sheet. Once all cookies have been coated, place the baking sheet in the refrigerator for at least 30 minutes until cookies have set.
- Store in an airtight container at room temperature for 2-3 days. Cookies can also be stored in the refrigerator for up to a week, or the freezer for up to 2-3 weeks.
Aya
I made this recipe for my mother last week because she loves minty chocolate. It turned out great, even though I substituted golden syrup for maple syrup.
Mine didn't turn out as pretty as yours; that's my fault, though. I need to practice my chocolate dipping skills and get a proper cookie cutter...
Thanks for the recipe!
Tessa
That's great! I'm so glad. Thank you so much!
Isela
Absolutely loved it!! They are so good! I’ll have to try these with honey.
Tessa
Thanks so much, Isela!!
Trent D Buskirk
Is there a non nut flour substitution you might recommend for those of us who have nut allergies? Rice flour or oat flour maybe?
Tessa
Hi Trent - I have not tested this recipe with other flours so I can say for sure. But, my guess is that a combination of oat flour and gf all-purpose flour might work best. You could try all oat flour but may need to adjust the liquid amounts.
Marjorie
Can I use something other than coconut oil in the recipe for Vegan Thin Mints? I would love to try these but coconut bothers me. I'm dairy, gluten and corn free.
Tessa
Hi Marjorie - any neutral oil should work. It helps keep the peppermint extract from seizing the chocolate and also helps thin the chocolate out a bit for dipping.