The Ultimate Healthy Homemade Thin Mints
Yields: 36 cookies
These homemade cookies taste just like the original Girl Scout Thin Mint cookies! They’re crunchy, with lots of rich chocolate and mint flavor, and coated in melted chocolate. A dream come true for any chocoholic! They’ll keep for at least a week if stored in an airtight container.
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift them at least once to ensure no clumps of flour or cocoa powder remain. In a large bowl, beat the softened butter and coconut sugar with an electric mixer. Beat in the milk and peppermint extract. Gradually beat in the flour mixture.
  2. Transfer the cookie dough to the center of a large sheet of plastic wrap. Using a spatula, shape the cookie dough into a ½”-tall rectangle. Top with another large sheet of plastic wrap. Fold up the excess plastic wrap, and chill the cookie dough for at least 3 hours. (The cookie dough may be chilled for up to 2 days.)
  3. Preheat the oven to 350°F, and line two large baking sheets with silicone baking mats or parchment paper.
  4. Leaving the cookie dough between the sheets of plastic wrap, roll it out to ⅛” thick. Using a 1 ½”-wide round cookie cutter, cut out circles of cookie dough, leaving as little unused dough as possible. Pull the unused dough away from the cut-out shapes, and transfer the cookie dough circles onto the prepared baking sheets. Gather the unused dough, squish it into a ball between your palms, and roll it out between the sheets of plastic wrap again. Continue to cut out circles until all of the dough has been used.
  5. Bake the cookies at 350°F for 13-16 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  6. Line two large baking sheets with wax paper. Melt the chocolate in a small bowl. (This size is perfect!) Carefully dip each cooled cookie in the melted chocolate using two forks, and let the excess drip off. Place onto the prepared baking sheets. Let the chocolate harden completely before serving or storing.
Notes: Most store-bought gluten-free flour blends (like this one!) will work, if measured like this. Do not substitute coconut flour; it makes the cookie dough too dry and crumbly.

Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have a more wheat-y flavor.

Do not use Dutched or special dark cocoa powder. In this recipe, their flavor is bland and flat, compared to regular unsweetened cocoa powder.

It's very important to measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That's the one I own and love!) Too much of either will dry out your cookie dough, and too much cocoa powder will make your cookies taste bitter instead of rich and chocolaty.

Do not substitute coconut oil for the butter. Its melting point is much lower, which will affect the cookies’ texture. For a vegan or non-dairy version, use Earth Balance buttery sticks instead.

Granulated sugar may be substituted for the coconut sugar. I haven’t tried any other solid-form sweetener, and I don’t know how those other options will turn out. Do not substitute any liquid sweetener (i.e. pure maple syrup, honey, liquid stevia).

Any milk may be substituted for the cashew milk.

If chilling the cookie dough for more than 6 hours, you may need to let it "thaw" for a few minutes on the counter before rolling it out.

To cut out the cookies, use a cookie cutter with a 1 ½” diameter. It’s sometimes hard to find that size individually, but you can usually get that size in a set like this! If you can’t find one, then use a glass spice jar’s metal lid. Those tend to be a good size, too.

I originally used 72% chocolate (like this from Ghirardelli or this from Lindt!), and while I absolutely loved those cookies… They tasted much darker in flavor than the Girl Scouts’ Thin Mints. Hershey’s special dark chocolate or Cadbury dark chocolate tastes much closer to the Girl Scouts' Thin Mints. (Both of those are milkier in flavor than 72% dark chocolate!) My taste testers slightly preferred the flavor of Cadbury dark chocolate. However, once melted, bars of Hershey’s special dark chocolate and Cadbury dark chocolate tend to be thicker compared to bars of 72% dark chocolate, which results in a clumpy or uneven chocolate coating layer. If not using 72% dark chocolate, I recommend adding at least ½ teaspoon of canola or vegetable oil to the melted chocolate so it coats the cookies in a more even layer.

You shouldn’t need to use all of the melted chocolate—but it’s easier to dip when you have more than enough in the bowl! Because it’s easier to fully dunk the cookies in a smaller bowl (I use this one!), I melt the chocolate in batches.

Do not use chocolate chips. They contain a stabilizer, which prevents them from melting properly.

To help the chocolate harden faster, place your baking sheets in the refrigerator for 5-10 minutes or the freezer for 3-5 minutes!

For more tips and information regarding the ingredients and instructions (especially the last dipping step!), please read my blog post above!

{gluten-free, clean eating, vegan option, low fat}
Recipe by Amy's Healthy Baking at