Gluten-Free, Dairy-Free Thin Mints
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 36
Gluten-Free, Grain-Free, Dairy-Free, Healthier, Great Tasting, Thin Mint Cookie. Now, you can enjoy Girl Scout Thin Mint Cookies along with the rest of the population.
  • ¾ cups Almond Flour (packed)
  • ½ cup Coconut Flour
  • ¼ cup Cocoa Powder
  • ¼ teaspoon Salt
  • ¼ cup Coconut Oil
  • 1 cup Coconut Sugar
  • 1½ teaspoon Almond Milk
  • 1 teaspoon Peppermint Extract
  • 1 Egg
  • 2 cups Chocolate Chips
  • 2 tablespoons Coconut Oil
  • 1 teaspoon Peppermint Extract
  1. In a medium bowl, mix the almond flour, coconut flour, cocoa powder, and salt. Set aside.
  2. In a large bowl (or stand mixer), mix together coconut oil and coconut sugar. It will be clumpy, but mix as well as possible.
  3. While mixing, slowly add the almond milk.
  4. Add the egg.
  5. Add the peppermint extract.
  6. After it is all well mixed, slowly add the flour mixture.
  7. It should be easy to gather into a ball and not sticky when done.
  8. Place ball of dough onto an easy-to-work-with surface, like a sil-pat.
  9. Roll out into a log. (If it reminds you of something you don’t want to be reminded of, like it did me, you are doing it right. Sorry.)
  10. Flatten the ends, and wrap the log in plastic wrap.
  11. Stick it into the freezer for at least an hour.
  12. Take out the log and cut slices about ¼ inch thick.
  13. Place them on parchment paper on your cookie sheet(s).
  14. Heat your oven to 350 degrees F. This will give the cookies a few minutes to thaw before you bake them.
  15. Bake for 12 minutes. Test with your finger to see if the top of a cookie has a little give to it. If it gives too much, bake for another minute. You just want a little bit of give.
  16. Let the cookies cool for at least ½ hour before coating with chocolate.
  1. Melt chocolate chips and coconut oil. I used Alisa’s method of microwaving for 1 minute. Then, adding ten seconds each shot until I could stir it up. You could also use a double boiler as she also recommend.
  2. Stir in the peppermint extract.
  3. Place a few cookies in the coating mixture.
  4. Coat well.
  5. Remove from coating with two forks (Alisa’s method, again) and place on parchment paper.
  6. Place in the refrigerator to harden the coating; about 20 minutes.
  7. Store in the refrigerator.
Recipe by Glugle Gluten Free at