Girl Scout Copycat Cookies: Gluten-Free "Mint Thins"
- Maiah Miller
- Jan 19
- 3 min read
Updated: Mar 6
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.
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
Follow the exact same directions below! Store up to a week in the fridge or longer in the freezer.
ENJOY!
Get the new gluten-free healthier dessert cookbook for similar healthier treat recipes!
Comments