Girl Scout Copycat Cookies: Gluten-Free "Mint Thins"

Jan 19, 2025
3 min read

Updated: Mar 6, 2025

So you love Thin Mints but also love feeling healthier? Or maybe you’re craving Girl Scout cookies but have food allergies? Either way, I’ve got you covered! These Mint Thins (If I call them that, I can't be sued, right??) are incredible.

Last night, my kids handed me a note from their friend with a QR code to order Girl Scout cookies. Adorable, right? I love the hustle! But when we looked at the ingredients list, I suggested something better: making our own healthier version of Thin Mints. What started as a fun baking project turned into a recipe that’s so good, I had to share it.

The result? A cookie that’s just as indulgent as the original, but made with cleaner, allergy-friendly ingredients. In fact, I’ve created two versions! The first is a rich, vegan, and gluten-free take on the classic Thin Mint. The second is a grain-free, gut-healthy version made with almond flour (my personal favorite).

Today, I’m sharing the first recipe—fully vegan, gluten-free, and crazy good. Even my non-gluten-free, picky husband was impressed. If you’re curious about the healthier almond flour version, scroll below the first recipe.

amazing thin mint girl scout healthy cookies gluten-free — Indulge in these irresistible GF Vegan Girl Scout Copycat Thin Mint Cookies—crunchy, chocolatey perfection!

Decadent Gluten-Free Mint Thins

Yields 10-11

Ingredients:

For the cookie dough:

1 cup gluten-free oat flour (DIY by grinding oats in a coffee grinder (I use this to grind chia seeds, nuts and flours in seconds!) or use store-bought for a smoother texture)

3.5 tbsp cacao powder (for a richer flavor, but 1/4 cup cocoa powder works too)

1/2 scoop chocolate vegan protein powder (optional)

1/4 cup coconut sugar

1/2 tsp baking powder

Dash of sea salt

3 tbsp avocado or olive oil

1/2 tsp pure vanilla extract

3/4 tsp peppermint extract

Up to 1/4 cup warm water (if needed)

For the chocolate coating:

1 cup vegan chocolate chips

1 tsp coconut oil

1/2 tsp peppermint extract

Directions:

Prep the dough: Preheat your oven to 350°F and line a baking sheet with parchment paper. In a bowl, mix all the dry ingredients for the dough. Add the wet ingredients, mixing until a dough forms. Add water 1 tablespoon at a time if the dough feels too dry.
Chill and shape: Freeze the dough for 10 minutes. Then, roll it into small balls (we made 11) and flatten each with the back of a measuring cup to form discs.
Bake: Bake for 12-14 minutes. Remove from the oven and let the cookies cool completely.
Make the coating: While the cookies cool, melt the chocolate chips with coconut oil in a microwave or double boiler. Once smooth, stir in the peppermint extract.
Dip the cookies: Using a fork, dip each cookie into the chocolate coating. Let the excess drip off before placing them on a parchment-lined tray.
Chill and enjoy: Refrigerate or freeze the cookies until the chocolate sets. Then, indulge guilt-free!

These Mint Thins are everything you love about the original—crunchy, minty, and chocolatey—but without the gluten, dairy, or refined junk. They’re perfect for kids’ lunchboxes, late-night snacks, or anytime you need a sweet pick-me-up.

If you try these, tag me @forloveandfrosting and let me know!

First recipe inspired by confessions of a fit foodie.

Like what you see? Get the new gluten-free healthier dessert cookbook for similar healthier recipes that everyone including picky kids will LOVE!

Maiah's Fave Grain-Free Gut-Healthy Thin Minty or Mint Thin or whatever Cookies

(Also paleo and a vegan option if you omit the collagen!)

1 cup superfine almond flour

3 TBSP collagen peptides, advanced version (omit for fully vegan)

2 TBSP cacao powder

2 TBSP maple syrup

3 TBSP avocado oil

3/4 tsp peppermint extract

For the chocolate coating:

1 cup vegan chocolate chips

1 tsp coconut oil (optional)

1/2 tsp peppermint extract