Your favorite cookie season lasts all year with Copycat Healthy Thin Mints! They’re made with a delicious cocoa powder base and a thick and creamy dark chocolate and peppermint coating for that perfect minty chocolate flavor.
The best healthy thin mint cookie recipe
If there’s one time of year that we as humans collectively come together to partake in something sugary and sweet, it’s Girl Scout Cookie season. Between their Tagalongs, Lemon Ups, and Toffee cookies, there’s a flavor for everyone!
But sadly for us, the season doesn’t last all year. And once it’s over, something has to fill the void of your favorite cookie!
You may have tried my Healthy Samoa Cookies, which are a healthier spin on the classic favorite. Well today, I’m back with a healthier version of another great treat: thin mints! These copycat healthy thin mints are a great option for when you want something a bit healthier or can’t wait another minute for the real deal!
Between the almond flour and cocoa powder base and the dark chocolate and peppermint coating, these are sure to be an instant hit.
Ingredients in copycat healthy thin mints
This copycat thin mint recipe wouldn’t be complete without a delectably soft center and a deliciously sweet outer coating. Each section will consist of its own ingredients, and you only need 7 items total!
- Almond flour: The cookie base begins with 1 3/4 cups of almond flour.
- Maple syrup: the perfect 1/4 cup of sweetener to make this only lightly sweet!
- Cocoa powder: Pair the flour with 1/3 cup of cocoa powder to add some chocolatey flavor.
- Salt: Include 1/2 tsp of salt for the perfect salty to sweet ratio.
- Coconut oil: 1/4 cup of coconut oil will help the dry ingredients form into a dough.
- Peppermint extract: Flavor the dough with a dash of peppermint by using 1/2 tsp of peppermint extract.
- Dark chocolate chips: The chocolate coating is made with a base consisting of 1.5 cups of dark chocolate chips.
- Coconut oil: 1 tbsp of melted coconut oil will help the chocolate chips melt down into a dippable, pourable consistency.
- Peppermint extract: Add another bit of minty flavor with 1/2 tsp of peppermint extract.
- Maple syrup: Finally, sweeten up the chocolate coating with 1/4 cup of maple syrup.
Kitchen tools you’ll need for this recipe
To make healthier thin mints, you will need the following items:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Stirring utensil
- Mason jar lid, shot glass, or Linzer cookie cutter
- Small microwave-safe bowl
- Cooling rack
For measuring, you will need the following sizes: 1/2 tsp, 1 tbsp, 1/4 cup, 1/3 cup, 1/2 cup, 3/4 cup, and 1 cup.
How to make healthy thin mint cookies
Healthy thin mints come together in two parts. We’ll start by making the cookie base, and then we’ll whip up the chocolate for dipping or pouring over the cookies! The result will be a heaping batch of 40 cookies, perfect for sharing with friends or enjoying at home with family.
Begin by preheating the oven to 350°F and lining a baking sheet with parchment paper.
In a large bowl, mix the almond flour, cocoa powder, and salt until combined.
Chill the dough in the fridge for 30 minutes.
Once chilled, roll the dough out between two sheets of parchment or wax paper until it is 1/4 inch thick.
Use a mason jar lid, shot glass, or Linzer cookie cutter to cut out dough circles. Place them on the parchment-lined baking sheet.
Continue this process until all of the dough has been used.
Bake the cookies for 12 minutes, and then let cool completely.
While the cookies cool, add the chocolate chips and coconut oil to a small microwave-safe bowl. Microwave in 30-second increments until melted. Once completely melted, add the peppermint extract to the bowl.
Lay the cookies on a cooling rack and place the rack on top of the baking sheet. Pour the chocolate over all of the cookies to evenly coat. Alternatively, dip each cookie into the chocolate to coat on both sides. I prefer the pour-over method for ease!
Let the cookies cool on the counter or in the refrigerator.
How these thin mints are healthier
I love that not only do these cookies taste great, they’re also healthier! This was achieved by using a few of my favorite healthier baking staples.
First, I swapped regular all-purpose flour with almond flour. Flour is a tricky swap to make, as each type cooks in a different way and will require different measurements. I had to play around with it until I found the perfect amount in 1 3/4 cup! The result is a fluffy cookie center with a bit of extra protein snuck in.
Next up, I used cocoa powder to reach that delicious chocolate flavor! This is a great alternative to using added chocolate in the cookie portion of the recipe.
For both the cookies and the icing, coconut oil was used in place of vegetable or canola oil. This is a simple swap that is done at a 1:1 ratio, and the result is a cookie made with healthier fats and fewer preservatives.
With a yield of 40 cookies, you may be wondering about storage tips! Thin mints freeze very well, making this a great cookie option for enjoying now and later. Simply stick the completed cookies in a freezer bag and freeze for up to 3 months. Thaw before enjoying!
Thin mints can be kept in the refrigerator for short-term use and should be enjoyed within about a week. You can let the cookies reach room temperature before eating, or you can enjoy them straight out of the fridge as a cold treat. Some actually prefer them that way!
If you liked this recipe, you’ll want to try these!
For more sweet recipes that satisfy cravings, try these! The cookie skillet is great for a crowd, and the key lime pie hits the spot.
- Healthy Cookie Skillet
- Chocolate Almond Butter Shortbread Bars (Gluten Free, Vegan)
- Healthy S’mores Brownie Recipe
- Gluten-Free Key Lime Pie Recipe
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 1 3/4 cups almond flour
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 tsp peppermint extract
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl, mix together almond flour, cocoa powder, and salt.
- Add in coconut oil, maple syrup and peppermint extract. Mix until well combined.
- Chill dough in fridge for 30 minutes.
- Roll dough out between two sheets of parchment or wax paper until 1/4 inch thick.
- Use a mason jar lid, shot glass, or linzer cookie cutter to cut circles. Place on parchment lined baking sheet.
- Continue process until all dough has been used.
- Bake cookies for 12 minutes. Let cool completely.
- While cooling, melt chocolate chips with coconut oil in 30 second increments in the microwave. Once completely melted, add in peppermint extract.
- Lay cookies on a cooling rack and place on top of baking sheet. Pour chocolate over all cookies. Alternatively, dip each cookie in chocolate on both sides. I prefer the pouring over method for ease!
- Let cookies cool either on counter or in fridge.
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