Gluten Free Thin Mints
These Gluten Free Thin Mints are every bit as rich and decadent as the classic cookie, but they are made with wholesome ingredients. Whether you need to eat Gluten Free or you just want to make these homemade Thin Mints year round, this recipe is for you!
I was a Girl Scout growing up and Thin Mints were always my favorite cookie! These Thin Mints are fresh, light and crispy. The mint chocolate combination is such a classic. My second favorite Gluten Free Girl Scout Cookie is Paleo Samoa Cookies.
Why This Recipe Works
These Gluten Free Girl Scout cookies are super easy and crave worthy. Here is why this recipe works:
- The dough is made with only a handful of ingredients. Once mixed, refrigerate dough until hardened.
- The cookie dough is then rolled out and cut into circles. No need to worry about crazy ingredients, achieving the perfect texture, or having the cookies rise.
- Once baked and cooled, dip into melted chocolate.
- This recipe is incredibly easy and yields the best results!
- Check out this Mint Chocolate Chip Nice Cream for another fun dessert.
Why Make Thin Mints?
Thin mints are a super popular Girl Scout cookie. Here’s why you should make this version:
- These are incredibly easy to make.
- They require only a handful of healthy ingredients.
- If you love this classic cookie but you’re gluten free or Vegan, make these!
- These cookies are the perfect little bite.
- If you’re a fan of mint chocolate, these cookies are for you!
How To Make
First, combine all cookie ingredients in a large mixing bowl. Stir until a crumbly dough forms. Then, refrigerate dough for 20 minutes.
Remove dough from fridge. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Roll out dough between two sheets of parchment paper. Use a cookie cutter to cut dough into 1.5 to 2 inch cookies. Continue rolling out and cutting dough until all dough is used.
Next, bake cookies for 10 to 12 minutes, or until edges are crispy and middle is set. Remove from oven.
After that, make the coating. Melt coconut oil in a microwave safe dish. Then, mix in chocolate chips and mint extract and stir until smooth and creamy.
Dunk each cookie in the coating. Use a fork to flip cookie several times, until fully coated.
Place each cookie on the baking sheet. Finally, refrigerate for 10 minutes or until chocolate has hardened.
Frequently Asked Questions (FAQs)
Which Girl Scout cookies are gluten free?
There are currently two Girl Scout cookies that are Gluten Free. Check the Girl Scout official website, as they are often rotated from year to year.
Can I substitute for the almond flour?
The only substitute I suggest is replacing the 1 cup of almond flour with 1/3 cup of coconut flour.
Are Thin Mints Gluten Free?
Girl Scout Thin Mints are not gluten free unfortunately. This version is 100% gluten free! My Gluten Free Recipes page has more gluten free recipes.
Are these Vegan?
Traditional Girl Scout Thin Mints contain soy. Thankfully this recipe is Vegan!
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Get the Recipe: Gluten Free Thin Mints
- First, sift almond flour into a large mixing bowl. Add remaining Thin Mint ingredients.
- Stir until a crumbly dough forms.
- Then, place bowl in fridge for 20 minutes.
- Remove from fridge and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Then, gather dough in hands and form a large ball of dough.
- Place dough on a sheet of parchment paper. Place another sheet of parchment paper on top.
- Next, carefully roll out dough until it's about 1/4 inch thick.
- Use a cookie cutter to cut dough into 1.5 to 2 inch circles. Place each cookie on baking sheet. Continue rolling and cutting out dough until it's all used up.
- Next, bake cookies for 10 to 12 minutes or until edges are crispy and middle is set.
- After that, make the coating. Add coconut oil to a microwave safe dish. Microwave in 30 second increments, until melted. Stir in chocolate chips and mint extract and stir until chocolate is melted.
- Dunk each Thin Mint into the melted chocolate. Then, use a fork to flip cookie several times, or until fully coated.
- Continue for remaining cookies. Place on baking sheet. Then, place baking sheet in the fridge for 10 to 15 minutes or until chocolate is hardened.
- The 1 cup almond flour can be replaced with 1/3 cup coconut flour.
- Thin Mint dough will be crumbly and thick.
- Refrigerate before baking! This helps the dough to bind together more and is easier to roll out.
- Cut out cookies in the same size and the same height. This ensures even baking.
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