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
Ingredients
Chocolate Cookies
- 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
Chocolate Coating
- 1 batch Honey Chocolate
- 4-6 drops Peppermint Essential Oil (or 1/4 tsp Peppermint Extract)
Instructions
- 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.
JessB says
They look amazing! Honey wouldn’t be approved on the Keto diet though.
Victoria says
Hey Jess! Thanks for your comment! The honey part does depend on which keto regimen you’re following. I know many groups that allow honey as long as the carbs are within the daily limits :-)
However, it could be replaced with any sweetener that you would like to use!
Kathryn says
I am so excited to try this recipe!! Do you know the weight of the amount of chocolate you use for the coating? Would a Baker’s bar of chocolate be a good substitute? Or a dark chocolate?
Victoria says
Hey Kathryn! You can sub any type of chocolate that you’d like for the coating. Just keep in mind that the cookies are not sweet (like hardly at all), so all the sweetness comes from the coating.
I’d go with either the honey chocolate (which is a very dark chocolate), or a pre-made dark chocolate! I hope you love them as much as we do! <3
Victoria says
Oops, forgot to answer the part about weight! I don’t have a food scale, so I don’t know the exact weight. Sorry!
Tina says
I am so happy I came across this. I’ve been gluten free for 5 years and never thought to make my own thin mints. I’m trying to be dairy free as well. Have you ever made these with coconut oil or vegan butter instead?
Victoria says
Yay Tina, I’m so glad! You can sub in coconut oil, but the cookies will need to be refrigerated instead of left out because the coconut oil in the chocolate will not stay solid.
However, if you just wanted to sub in coconut oil for the cookies, that would work just fine!
Nancy Good says
I am allergic to chocolate. My “go to is carob.” Do you think this would work as a sub for chocolate?
I sure hope so, these little hems sound really yummy..
Thanks
Victoria says
Hi Nancy! I haven’t tried it with carob myself, but I don’t know why it wouldn’t work! If you try it please let me know how it goes :-)
Tess says
I have made a lot of biscuits in my time… The mixture is way to damp and difficult to get off the paper. A very fiddley recipe. I have put the mixture in the freezer in a tube in the hope I will be able to slice it. Tasty though!
Victoria says
That’s always a bummer isn’t it! I’m sorry to hear they didn’t work the same way for you :-(
I tested them many times myself, as well as having my recipe testers test the recipe as well, and it worked every time for us.
I wonder if there is a difference in the type of almond flour you used? We all used different brands, but that doesn’t mean there isn’t a brand out there that might absorb liquid at a different rate.
Hopefully they came out ok after the freezer!