Homemade thin mints are a copycat of the Girl Scout classic cookie with a cream button center. Made in about 30 minutes, this fancy version has a cream filling, and contains no refined sugar.
These healthy homemade thin mints are higher in protein and fiber than most cookies. They are copycats of my favorite Girl Scout cookie and are the perfect afternoon pick-me-up. Keep them chilled in the freezer for a ready-to-go stash. For similar copycat cookies, consider my sprinkle cookies sticks, my samoa cookies, or my milano cookies. And in fact all my copycat treat recipes.
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Why You'll Love These
Higher in protein. Because these cookies are made with almond flour, they each have 3 grams of protein and 2 grams of fiber.
Easy to make. These cookies are easy to make, either roll out the dough directly on a cookie sheet and used a round cookie cutter to cut circles, or chill a roll of dough and slice and bake.
Ingredients
For the cookies:
- Almond flour (or all purpose flour + 2 tablespoon milk)
- Cocoa powder
- Maple syrup
- Nut butter. Any nut butter will work, just be sure it is natural with only the nut as an ingredient.
- Salt
- Peppermint extract or peppermint oil
For the white cream center:
- coconut cream
- powdered sugar
- peppermint extract or peppermint oil
For the coating:
- chocolate chips
- coconut oil
- peppermint extract or peppermint oil
Steps to Make
Be sure to visit my exact recipe at the bottom of this post, along with the video. Here are the general steps.
1. Add ingredients to a bowl, and mix into a dough.
3. Cut out dough circles. If you are going to make a slice-and-bake roll, make the roll and then chill. If you are going to use cookie cutters, roll out dough between two sheets of parchment paper and cut out rounds.
4. Line cookie sheet with cookie and bake.
5. While cookies cool, make the cream center.
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6. Dollop on the cream and freeze cookies for 30 minutes.
7. Prepare the coating by melting chocolate, coconut oil and peppermint in a microwave.
6. Dip cookies and allow to set.
How to Store
Store these cookies at room temperature in a sealed container for a week. They will be less crunchy as the week goes on. Or refrigerate for two weeks, or freeze for three months.
Recipe Tips
1. You can roll these cookies out or slice-and-bake off a roll, your choice. Both types require the same 30-minute chill time.
2. I have not tried these with any other flour - almond flour has necessary fat. If you want to try with all purpose flour, add a few tablespoon of a high fat milk.
3. Be sure to chill the batter at least 30 minutes to prevent spreading in the oven. And chill batter between baking batches of cookies.
4. Use refined coconut oil if you don’t want any coconut flavor in the chocolate coating
5. Be careful with the peppermint extract and oil additions. Peppermint extract is far more potent than vanilla extract so start small and taste-test. Peppermint oil, if you are using that instead, is even more potent than extract so add a drop at a time.
6. Taste-test the batter and chocolate coating after you add the peppermint extract or oil to be sure it's minty enough for you.
FAQS
These cookies are fan favorites sold by Girl Scouts, accounting for 25% of all Girl Scout Cookie sales.
Eat these chocolate coated cookies with a cold glass of milk, or dip in a hot tea, or crumble over ice cream or a cupcake.
Most thin mint recipes use a peppermint extract or oil to achieve a minty flavor.
More Copycat Recipes
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📖 Recipe
Homemade Thin Mints
Ingredients
Cookies
- 1 ¼ cup almond flour (or all purpose flour + 2 tablespoon milk)
- 2 tablespoon cocoa powder
- ¼ cup maple syrup
- ¼ cup nut butter
- Pinch of salt
- ½ teaspoon peppermint extract or 1-2 drops of peppermint oil
Chocolate Coating
- 1 cup chocolate chips
- 2 teaspoon coconut oil
- ¼ teaspoon peppermint extract or 1-2 drops of peppermint oil
Optional Cream Center
- ⅓ cup coconut cream (solid part of full fat coconut milk) (chill the can, and use solid portion)
- 2 tablespoon powdered sugar
- ¼ teaspoon peppermint extract or 1 drop of peppermint oil
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Instructions
Prep
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper and measure ingredients.
Make Thin Mints
- Add ingredients to a bowl, and mix into a dough.1 ¼ cup almond flour, 2 tablespoon cocoa powder, ¼ cup maple syrup, ¼ cup nut butter, Pinch of salt, ½ teaspoon peppermint extract
- If you are going to make a slice-and-bake roll, form the dough into a 1 ½-inch rod, about the diameter of a paper towel roll. Wrap in parchment paper and chill for 15-30 minutes in the freezer, until it's hard enough to slice and won't crumble.
- Then put dough roll on a dish-towel folded several times so the surface is soft. Slice cookies about ¼ inch in width.
- If you are going to use a round cookie cutter, roll out dough between two sheets of parchment paper.
- I do this in a cookie sheet to contain the mess. Lift off the top sheet of parchment.
- Cut out 1 ½-inch rounds, fill pan, roll out remainder of dough and fill another pan.
- The cookies won't spread, but space them out if you can so they can bake more evenly. You should be able to lift them after they are cut.
- Bake for 7 minutes. Remove from the oven and let cool completely.
Add Cream Center
- Chill the full fat can of coconut milk an hour or overnight. Scoop out the solid portion.⅓ cup coconut cream (solid part of full fat coconut milk)
- Mix with powdered sugar until creamy.2 tablespoon powdered sugar, ¼ teaspoon peppermint extract
- Scoop mixture into a ziplock bag or frosting bag and cut the tip. Dollop on about ½ teaspoon onto a cool cookie.
- Freeze cookies 30 minutes before dipping with chocolate.
Coat Thin Mints
- Melt chocolate chips and coconut oil in a microwave-safe glass container at 60 seconds, and additional 15 second intervals if all chips aren't melted.1 cup chocolate chips, 2 teaspoon coconut oil, ¼ teaspoon peppermint extract
- Stir in the peppermint extract.
- Dip cooled cookies using a fork. Tap off excess chocolate drips, then place cookie on a drying rack with a parchment paper beneath to catch drips.
- Place dipped cookies in the refrigerator to set chocolate, about 15 minutes.
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