Healthy Homemade Thin Mint Cookies

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Healthy Homemade Thin Mints are just like traditional Thin Mints and you won’t believe these are healthy! Made with only 6 simple ingredients and loaded with peppermint flavor. Crunchy chocolate cookies get drenched in a chocolate peppermint coating and taste like the real deal!

PIN Healthy Thin Mint Cookies to try later!

healthy thin mints

Thin Mint Girl Scout cookies have always been my favorite girl scouts cookie! These Healthy Homemade Thin Mint Cookies are low in fat and are completely gluten-free and vegan.

Chocolate cookies are dipped in a simple chocolate peppermint coating and are crunchy, sweet, minty, and most importantly, tastes like the original Girl Scouts cookies without any artificial flavors.

This easy recipe comes together in minutes and is loaded with mint and chocolate flavor we all crave in the original thin mints. You can store these for weeks in the refrigerator so you’ll always have a mint sweet treat when you want it.

If you love this Thin Mint recipe, be sure to try my Thin Mint Muddy Buddies, Peppermint Grahams or Mint Oreo Chocolate Chip Cookies!

key ingredients

• Almond flour: You could also use almond meal.
• Unsweetened cocoa powder: Adds the chocolate flavor.
• Maple syrup: Adds a natural sweetness.
• Coconut oil: Helps bind the cookie dough together and is used to melt the chocolate.
• Peppermint extract: The star ingredient to making these taste minty.
• Dark chocolate chips: Used for the chocolate coating. You could also use semi-sweet chocolate or milk chocolate.

HOW TO MAKE HEALTHier THIN MINT cookies

1. Combine almond flour, cocoa powder, maple syrup, coconut oil, and peppermint extract in a large bowl until a dough is formed. The cookie dough may seem a little crumbly and that is totally OK. Cover the dough with plastic wrap and place in the refrigerator for 15 minutes to chill.
2. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silpat mat. Place the chilled dough in between two pieces of parchment paper and roll out the dough until it’s about 1/4 inch thick. Using a round cookie cutter, cut out the cookies and place on the cookie sheet. Bake for 13-14 minutes. Once the cookies are baked, let them cool completely.
3. Once the cookies are completely cool melt the chocolate and coconut oil in a microwavable safe small bowl for 1-2 minutes depending on your microwave. Stir every 30 seconds. Once the chocolate is melted and smooth, stir in the peppermint extract.
4. Use a fork to dip the cookies in the melted chocolate. Scrape off any excess chocolate off on the side of the bowl and place the cookie back on the cookie sheet. Once all of the cookies are coated in chocolate, place in the freezer for about 30 minutes to let the chocolate set. You can eat these straight from the freezer and don’t need to thaw. Enjoy!

TIPS TO MAKING THE BEST HOMEMADE HEALTHY THIN MINTs

• Extract: Make sure to use peppermint extract, not mint extract. Peppermint extract will give these cookies the same flavor of the original thin mint cookies, the mint extract will taste more like spearmint and make them taste like toothpaste.
• Easy dipping tip: Using a fork to dip the cookies into the chocolate coating is the easiest and cleanest way. Tap the fork on the side of the bowl to get excess chocolate off.
• Make ahead: If you want to make your cookies ahead of time you can! Simply bake the cookies (step 1 and step 2) and once they are completely cooled, place in an airtight container or large ziplock bag until ready to coat in chocolate. This will save you 30 minutes and all you’ll have to do is melt the chocolate mixture and coat the cookies.
• Smaller cookies: Use a smaller circular cookie cutter or shot glass to make these cookies even smaller.

leftovers & STORAGE

Store cookies in an airtight container or a large ziplock bag on the counter for 1 weel or refrigerator for up to 2-3 weeks. They will store longer and taste fresher if stored in the refrigerator.

If storing the cookies in the freezer, the cookies will last up to 3 months. You don’t need to thaw the cookies, they will be ready to eat from the freezer.

This recipe was last updated March 15, 2025 to include additional photos and information. Originally posted July 9, 2020 By Kathryn Donangelo.