The BEST Thin Mints (V/GF)
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4.8
180 reviews
Excellent
The BEST Thin Mints (V/GF)
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The BEST Thin Mints recipe creates vegan and gluten-free peppermint chocolate cookies with a crisp texture. The dough is formed from almond flour, tapioca starch, cocoa powder, coconut oil, maple syrup, and peppermint extract, rolled thin and cut into circles. After baking, the cookies are coated in a peppermint-infused semisweet chocolate and coconut oil mixture, resulting in thin, rich mints with a balance of chocolate and refreshing mint flavor.
Description
This gluten-free and vegan take on Thin Mints uses almond flour and tapioca starch to create a tender, slightly chewy cookie base with cocoa powder for deep chocolate flavor. Solid refined coconut oil adds moisture and richness, while maple syrup provides sweetness. Peppermint extract infuses the dough with classic mint flavor. After chilling and rolling the dough thinly, the cookies are baked until firm but tender.
Once cooled, the cookies are dipped in melted semisweet chocolate blended with coconut oil and peppermint extract, creating a glossy, minty chocolate coating. The confection offers a crisp bite with a creamy chocolate finish and clean peppermint notes. This recipe uses alternative flours that suit gluten-free diets and avoids animal products while maintaining the mint-chocolate classic profile.
The recipe notes approximate nutrition and mention possible substitutions, although outcomes may vary. Proper chilling and rolling are key to handling the dough for even thickness and smooth coating.
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Ingredients
CHOCOLATE COOKIE
- 3/4 cup almond flour (the best sub would be a gluten-free flour blend on its own or mixed with some oat flour - however, we haven't tested this and can't guarantee the results)
- 3 Tbsp tapioca starch (also called tapioca flour // some readers have subbed arrowroot starch successfully!)
- 2 Tbsp cocoa powder
- 1/4 tsp baking soda
- 1/8 tsp salt sea salt
- 2 Tbsp coconut oil solid refined
- 2 Tbsp maple syrup
- 1/4 tsp peppermint extract
CHOCOLATE COATING
- 1 cup semisweet chocolate such as Enjoy Life, chips or chunks
- 2 tsp refined coconut oil
- 1/2 tsp peppermint extract
Instructions
- To a food processor add almond flour, tapioca flour, cocoa powder, baking soda, and salt and pulse to combine.
- Add solid refined coconut oil (place coconut oil in the fridge if it has liquified) to the food processor and pulse until small crumbs are achieved. Add maple syrup and peppermint extract. Pulse until dough starts to form. Form the cookie dough into a disk and wrap in a piece of parchment paper and refrigerate for at least 15 minutes.
- Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (you can use the same paper you used for chilling).
- Lightly dust a separate sheet of parchment paper with tapioca flour. Remove dough from the fridge and place on the flour-dusted parchment. Also lightly flour the top of the dough. Roll the dough out until it is about 1/8-inch thick.
- Using a 1 ½ - 2 inch cookie cutter (or similar-sized object such as a spice jar lid) cut out 14 circles. If you have excess dough, roll it into a ball and reroll/cut out the circles until all of the dough is used.
- Lightly flour a metal spatula with tapioca starch and use it to carefully transfer the cookies to the parchment-lined baking sheet. Space the cookies at least 1-2 inches apart to allow for slight spreading.
- Bake for 8-10 minutes, or until the cookies are slightly fluffy and expanded and they appear a little dry. Once baked and slightly cooled, remove the cookies from the tray and place them on a cooling rack.
- Meanwhile, melt the chocolate chips and 2 tsp of coconut oil (amount as recipe is written // adjust if altering batch size) in a small saucepan over low heat stirring constantly, until the chocolate has melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Now add in the 1/2 tsp of peppermint extract (amount as recipe is written // adjust if altering batch size). NOTE: This can also be done in the microwave in 30-second increments. Stop microwave and stir every 30 seconds.
- Make sure your cookie sheet will fit in the fridge (otherwise, transfer cookies to a large plate lined with parchment paper).
- Once the cookies are cooled, dip each one into the chocolate mixture until fully coated. A fork is helpful for dipping and gently shaking off excess melted chocolate. Then place each cookie back on the parchment-lined cookie sheet (or plate) and refrigerate for 15 minutes or until set. If there is extra melted chocolate, you can transfer it into mini muffin liners to make mint chocolate cups (or wait until your cookies are cooled and drizzle the extra chocolate over the top).
- Once set, cookies can be enjoyed straight from the refrigerator or at room temperature. Store covered in the refrigerator for up to 1 week, or in the freezer up to 1 month.
Notes
- Almond flour is primary, but gluten-free flour blends or oat flour mixtures may work; results can vary.
- Tapioca starch can be substituted with arrowroot starch as some have found success.
- Avoid liquefied coconut oil for dough; solid refined coconut oil chilled in the fridge works best.
- Chocolate coating combines semisweet chips with coconut oil and peppermint extract for flavor and texture.
- Nutrition info provided is an estimate and can vary based on ingredient brands and sizes.
Nutrition Information
Show Details
Serving
1cookie
Calories
134
(7%)
Carbohydrates
11.9g
(4%)
Protein
2.2g
(4%)
Fat
9.6g
(15%)
Saturated Fat
4.7g
(24%)
Polyunsaturated Fat
0.8g
(5%)
Monounsaturated Fat
2.1g
(11%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
44mg
(2%)
Potassium
62mg
(1%)
Fiber
1.7g
(7%)
Sugar
7.4g
(15%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
34.3mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 14(cookies)
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 134 | 7% |
| Carbohydrates | 11.9g | 4% |
| Protein | 2.2g | 4% |
| Fat | 9.6g | 15% |
| Saturated Fat | 4.7g | 24% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 2.1g | 11% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 44mg | 2% |
| Potassium | 62mg | 1% |
| Fiber | 1.7g | 7% |
| Sugar | 7.4g | 15% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 34.3mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
180 reviews
Excellent
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