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Homemade Thin Mints Recipe (Grain-Free, Paleo)

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To avoid the harmful ingredients in Thin Mints, I decided to clean them up a bit and give you a recipe for Grain-Free Thin Mints.Thin Mints are delightful, but they contain lots of unhealthy ingredients.

Here’s a short list of some of the ingredients:
GMO Sugar
High Fructose Corn Syrup
Partially Hydrogenated Oils
White Flour
Artificial Flavors
Class 4 Caramel Color

To avoid these harmful ingredients (but still get our Thin Mint fix!) I decided to clean them up a bit and give you a recipe for Grain-Free Thin Mints.

I baked the cookies just a tad longer than normal to help get them a bit crispier. We also put a batch in the fridge and freezer and yep, they taste like the real thing!

Here are some more homemade girl scout cookie recipes you might enjoy!
Homemade Grain-Free Samoas
Grain-Free Tagalongs
Grain-Free Do-si-dos

Makes about 2 dozen cookies

Homemade Thin Mints Recipe (Grain-Free, Paleo)
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Ingredients

Instructions

  1. Place almond flour, coconut flour, cocoa powder and salt in a medium bowl and whisk until combined.
  2. Place the coconut sugar and butter in the bowl of a standing mixer with beater attached. Beat on medium-high for 4-5 minutes until lighter in color and fluffy. Beat in the egg and the yolk and then the peppermint oil. With mixer on low, slowly add the flour mixture and mix until incorporated.
  3. Place a piece of parchment paper on the counter and sprinkle with cocoa powder. Place the dough on top of the parchment, top with another piece of parchment and roll the dough using a rolling pin until it’s ¼-inch thick. Place the rolled out dough and parchment on a baking sheet and place in the fridge for 15 minutes (this will make the cookies easier to cut).
  4. Preheat the oven to 350ºF and adjust the rack to the middle position.
  5. Remove the dough from the fridge and remove the top piece of parchment. Using a 2-inch round cookie cutter, cut the dough into circles and carefully remove the dough (the dough will be a bit sticky) from the parchment and place on a clean baking sheet lined with parchment paper. Repeat with the remaining dough. Bake for 11 minutes and cool completely.
  6. Melt the chocolate over a double-boiler. Carefully place a cookie in the chocolate and using a fork, turn the cookie over so both sides are coated. Use the fork to lift the cookie out of the chocolate and place on a cooling rack or piece of parchment (I prefer the parchment because when the cookies are completely cooled they will lift off very easily). Repeat with remaining cookies. Cool and store at either room temperature or in the freezer.
  7. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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https://deliciouslyorganic.net/homemade-thin-mints-recipe-grain-free-paleo/

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27 Comments

    • The British School says not to ingest because their studies are based on food and perfume grade essential oils. I prescribe to the French School of thought which was put together by medical doctors who's studies are based on therapeutic grade oils. The French school says it's ok to ingest therapeutic grade essential oils (using common sense, of course).Also, peppermint extract (which most use for baking/cooking) contains peppermint essential oil and alcohol. I prefer to skip the alcohol and simply use the essential oil. As an added bonus, the flavor is so much better! :)I should also mention that peppermint oil along with about 30 other essential oils have been designated GRAS by the FDA.
      Reply to this comment

  9. I made these tonight, delicious. I had to swap the essential oil for extract and used the suggest amount in the comment above (thanks!). The dough was quite sticky and I only had foil (no parchment) so they stuck to the foil and were not easy to cut out and transfer. I ended up using a extra small spring loaded scoop (probably around 1 Tbsp or just under) and rolled each into a ball. Then I used the bottom of a ramekin dampened with water to flatten to a 2-inch disc (about 1/4 inch). I baked for 11 min, cooled and coated as directed. They came out great! They are really nice from the freezer. Thanks!
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  10. Hi Carrie, I'm a huge fan and have really been loving my weekly meal plans! I found this recipe and decided I HAD to try it. I followed directions exactly including using parchment paper AND chilling dough, however, the dough was so sticky the first time that it got all over the parchment paper and I had to start over. The second time, it still was incredibly sticky and I could not work with it at all. There was no way that I could do anything with it, let alone cut it into a thin cookie shape. I had to scrape all of the dough off of the parchment paper and basically try to roll it in balls (which sort of defeats the whole purpose of a "thin" mint). Not trying to be super negative or look down on your recipe, but PLEASE tell me how you got them into the shape they're in in the picture because I was so discouraged I didn't even finish the cookies, I just gave up :( I really want to give these another try but don't want to waste all the ingredients again so if you could give me a few tips or pointers to make these work better so the dough doesn't stick so badly, that'd be so appreciated. Thanks, Carrie!
    Reply to this comment

    • Hmm...I'm not sure what went wrong. Maybe try adding 1 additional tablespoon of coconut flour next time, chill and then cut. Or, try sparkling extra cocoa powder on the parchment when you roll out the dough and then more on top of the dough be for cutting into circles.I also tested these cookies using a small cookie scoop and then pressing them down to make them flat. That worked well, but they were just a tad too thick for my liking...but the kids ate them up!
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    • I added the extra flour as Carrie suggested. Then I did this: in addition to adding cocoa to the parchment paper in the bottom of the pan, I sprinted some on top of the dough before adding the second piece of parchment. Then added it and rolled thin. I refrigerated mine for exactly 30 min, took it out and began cutting. Some of the dough was getting soft so I put that back in the refrigerator for awhile. No problems here and I live in a very humid climate. Hope this helps. I would have left the dough in the refrigerator longer if I needed to but 30 min was sufficient.
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  11. Hi everyone: Thin mints are my absolute fav cookies. After reading some of your challenges I am going to leave my in the fridge @ least 30 minutes, maybe1 hour, like I would do if I were making Christmas Cookies. Also, I will dip my round cutter in almond flr first and divide the dough (which has been Refrigerating)in half before cutting out the cookies. Then I will refrigerate half while I am cutting out the rest(Here in Fl the dough softens up very quickly). Also, I made these w/xylitol. I will sprinkle more cocoa on top of the ones I will cut too. Hope this works. Y'all will surely know if it does.Back with you later.................
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  12. Just finishing up my second go round with these...My son and I wanted to experiment with what wasn't just right the first go round. So we left them to chill for 20+min which definitely helped with cutting, etc. Added closer to 13 drops of peppermint oil to the dough and loved the suggestion to add some to the chocolate coating as well. I did as Carrie suggested in the blog post too... cooked them for longer (and rolled them thinner) baking on 325 instead. They're nice and crisp and texture wise more like the originals. This has been a great rainy day activity for us with a rewarding finish. Thanks Carrie!
    Reply to this comment

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