Saved the BEST (well, best, in my humble opinion) girl scout cookie for last! Healthy Thin Mints! And while it’s been a long while since I’ve had the original, I do believe that these are even better than how I remember them. This healthy version is made with only real fresh ingredients, has the perfect ratio of chocolate to crisp chocolate cookie and spiked with a heavy dose of peppermint oil that adds a nice twist of coolness to the chocolate. And just like the original, these are amazing when eaten straight out of the freezer!
And while there are certainly some steps involved to make these delicious cookies, it’s not as difficult as I originally imagined. The cookie comes together in just one bowl with simple ingredients and the dough, after it rests, is very easy to work with! After the cookies are cut and baked, they are dipped in chocolate, pop back in the fridge/freezer to set and viola! fresh Thin Mints that you can feel good about eating! These are paleo-friendly if using your favorite paleo chocolate bar cut into pieces for the coating. Easily made vegan by replacing the egg with a flax egg. You can bet these were gone in a flash at our house!
Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Samoas Bars
Healthy Tagalong Cookies
paleo friendly (gluten/grain/dairy free), no refined sugar
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Healthy Thin Mints
This healthy version of the Girl Scout classic is made with only real fresh ingredients, has the perfect ratio of chocolate to crisp chocolate cookie and spiked with a heavy dose of peppermint oil that adds a nice twist of coolness to the chocolate. And just like the original, these are amazing when eaten straight out of the freezer!
paleo (gluten/grain/dairy free), vegan option, refined sugar free
- 1/3 cup coconut sugar
- 1/4 cup coconut oil melted and cooled
- 1 egg or flax egg
- 1 tsp vanilla
- 1/2 tsp peppermint oil
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/8 tsp kosher salt
- 1/4 cup tapioca flour
- 7.5 oz chocolate chips or chunks about 1 heaping cup
- 3/4 tsp coconut oil
- 1/2 tsp peppermint oil
In the bowl of a stand mixer or in a medium mixing bowl beat together the coconut sugar, coconut oil, egg, and vanilla until well mixed and lightly frothy. Then mix in the peppermint extract.
Add in the coconut flour, cocoa powder, baking powder, and salt and blend until just well incorporated.
Then add in the tapioca flour and mix again until no white streaks remain and a soft dough forms.
Wrap tightly in parchment paper and place in the fridge for at least 1 hour or in the freezer for 15 minutes (fridge is preferable).
Once dough is firm, roll out dough between two pieces of parchment paper into a rectangle about 1/4 in thick. Then use a 2 in or 2.5 in round cookie cutter to cut out cookies. Re-roll the dough until all pieces are used.
Heat oven to 350 degrees and bake cookies on parchment lined baking sheet for 12-14 minutes. Cookies will be slightly firm and just a bit darker around the edges.
Remove from oven and let cool on baking sheet for 3 minutes then move to cooling rack to let cool completely.
While the cookies are cooling, prepare the chocolate coating. Melt the chocolate chips or chunks and coconut oil in a large bowl in either a double boiler or in short bursts in the microwave stirring often. One melted, remove from heat and stir in the peppermint oil.
Using a fork, dip each cooking into the chocolate and flip over so it's completely coated, then lift cookie with the fork and tap the side of the bowl to allow excess chocolate to drip off. Place back on parchment lined baking sheet.
Place in freezer to allow chocolate to set. Drizzle with extra chocolate if you like!
These, like the original Girl Scout Cookies, are phenomenal when frozen. They will keep for about a week in the fridge.
Dough can be made ahead and kept in the fridge for a day or so.
I used and loved the Peppermint Flavor by Frontier Co-op. If using peppermint extract, you'll need far less than what I have listed in the ingredients. Start by adding a few drops, taste and add more to adjust to your preference.
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