Homemade Thin Mints are the perfect treat for anyone trying to eat a little better, and especially for those who need gluten free Thin Mints! This Thin Mint Recipe uses almond flour and results in the perfect, crispy, and sweet Thin Mint Cookie! And with only 1.38 net carbs, they are perfect Paleo and Keto Thin Mints too!
Recently my family made the commitment to a gluten free, no sugar, no starches diet for the next 1-2 years (the GAPS diet). There are a lot of reasons for this, but mostly for the healing of our family.
Because of this, there are a lot of fun treats that we aren't going to be able to have until the healing diet is over. One of the most notable is Girl Scout Cookies!
Yes, they are full of all sorts of things that you don't want to be eating on a daily basis, but a few cookies once a year isn't the end of the world right? Well, sadly, right now it is.
So as we walked past a full booth of cookies at the grocery store last week, I resolved to make a thin mint recipe that we could have and enjoy now!
Much to my surprise, everyone who's tried them has said that they taste just like the original! Even though they are gluten free, and contain no refined sugar!
The cookies are very crispy and the chocolate is perfectly balanced with the peppermint flavor, neither one overwhelming the other!
Homemade Thin Mints Recipe
One of the things I really love about this gluten free Thin Mints recipe is that the chocolate is solid at room temperature. That means you *can* put them in the fridge or freezer if you want to, but you don't have to!
We have ours in a mylar bag in the pantry for a quick treat whenever we want.
They even have that same lovely sound as the cookies clack together when you grab more than one.
Bonus: They make a great road trip or any time snack, because they are only 1.38 net carbs per cookie!! Making these the perfect Paleo Thin Mints! And if you're on Keto that allows any honey, they are the perfect Keto Thin Mints too!!
Almond Flour Thin Mints
One note is that the cookie is not very sweet, so if you bake them and try one out of the oven before coating them, you might be worried. Don't be!
Once they are coated in the very sweet honey chocolate the flavors balance perfectly for that classic Thin Mint flavor you're looking for!
Make sure they are completely cooled (2-3 hours) before coating them in chocolate. All in all, this Thin Mint Recipe makes about 70 cookies chocolate coated, so you can share (if you want)!
A Note about dough consistency
While many readers make this recipe with success, I have had a few comments about dry dough or the dough not coming together.
It is CRUCIAL that you use a food processor for this recipe. Since the dough is dry to allow it to crisp up, it needs to be blended with a blade to be wet enough to roll and cut.
You may be able to use a VitaMix type blender to achieve the same results, but hand mixing will not work for this recipe.
Almond Flour Thin Mints Recipe
- 2 Cups Super Fine Almond Flour
- 2 Egg Whites
- 1/2 Cup Raw Cacao (reduce to 1/4 cup if using cocoa)
- 1 TBSP Butter, room temp
- 1/2 tsp Vanilla Extract
- 2 TBSP Honey
- 1 batch Honey Chocolate
- 4-6 drops Peppermint Essential Oil (or 1/4 tsp Peppermint Extract)
- In a food processor, combine all cookie ingredients and blend until ball forms.
- Separate dough into 2 balls and roll out each, one at a time, between 2 sheets of wax paper until 1/8 - 1/4 inch thick. The thinner the dough, the crispier the cookie.
- Using a 1 1/2 inch round cookie cutter, cut dough and place on a parchment lined baking sheet.Continue to combine and roll all dough until gone.NOTE: If the dough starts sticking to the wax paper, get fresh paper. You may need to change with every rolling.
- Bake at 350° for 10-12 minutes, or until firm and slightly browned.
Allow to cool completely.
- In a small bowl, take honey chocolate and add peppermint. Mix well. Lay cookies in chocolate one at a time.
Flip with a fork and remove. Place on wax paper to solidify.
- Store at room temperature or in the fridge/freezer, depending on your preference.
Good up to 2 weeks at room temperature.
I was so excited to try this Thin Mint Cookie recipe! Unfortunately, my batter was very dry. I could only get 13 cookies out of the dough because it wouldn’t stay together. Should I have added an extra egg white to bind? It’s a very dry climate where I live so not sure if that plays a part in my problem or not. Please help! :) Thank you!
Hi Shelly! If you still have the dough, you might try adding some more liquid (either water, melted butter, or milk) a tablespoon at a time until the dough will hold together. Did you mix the batter in a food processor or by hand? I find that I get a more even texture in the food processor than if I do it by hand.
I wouldn’t add an extra egg as that can make the cookies more cake like and they will lose their crispness. Let me know how the dough looks after the extra liquid!
So is it 1.38g carbs per 70 cookies or am I confused?
Hey Kensie! The carb count is listed as: “only 1.38 net carbs per cookie” – I hope that helps! They are sooo good, I really need to make them again soon! <3 Enjoy!
Hi. My cookies turned out chewy. I did get them very thin though. Any thoughts, suggestions? I cooked them longer than the 10-12 minutes because they did not look crisp or firm. They do taste really good though. Thanks!
Hey there Brooke! Hmmm, sounds like maybe too much honey? I know if I try to up the honey too much they don’t get crispy. Unlike sugar honey doesn’t crisp. Did you eyeball it or add a bit of extra honey by chance? If you got them super thin, they should be crisp.
I do know that my cookies got very slightly soft after being in the open air for a few days. But if I keep them in an air tight container they stay crisp.