Gluten-Free Thin Mint Cookies

by Lisa Bryan

38 Comments

Aug 30, 2024

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These gluten-free thin mint cookies are my absolute favorite! They’re a riff on the classic Girl Scout cookies but taste just as delicious with their crunchy texture and deep mint chocolate flavor.

A pile of gluten-free thin mint cookies.

Gluten-Free Thin Mint Cookies That Are So Good

Desserts with a mint chocolate theme have been a birthday tradition ever since I was 6 years old, and it all started with a mint chocolate chip ice cream cake. But ever since I became gluten-free, I’m always looking for ways to keep this tradition alive with fun and unique ideas. And since everyone loved my mint double chocolate chip cookies, thin mint cookies were simply a must-make recipe as well. Here’s what to expect:

  • They’re the perfect Thin Mint cookie copycat — They’re made with a thin, crunchy cookie base dipped in rich melted chocolate infused with peppermint. It’s double the chocolate and double the peppermint!
  • They take some time but are worth it — These cookies do take a bit more time to roll, cut, bake, and dip the cookies, but they’re worth it! And once you’re done, you’ll have about 30 tasty cookies to enjoy. I even recommend freezing a few extra to enjoy at a later time (that’s what I do).
Ingredients for thin mint cookies.

Thin Mint Cookies Ingredients

  • Dry ingredients: You’ll need almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, and kosher salt. It’s the usual combination of ingredients for many of my dessert and baking recipes.
  • Wet ingredients: A simple mix of melted butter, peppermint extract, and vanilla extract is all you need.
  • For the glaze: You’ll need chocolate chips, coconut oil, and peppermint extract. I’m using milk chocolate today, but feel free to use dark chocolate, if you prefer.

Find the printable recipe with measurements below.

How To Make Gluten-Free Thin Mint Cookies

Mix the dry ingredients, then add the wet ingredients. In a mixing bowl, stir together the almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, and salt. Then, add the melted butter, peppermint extract, and vanilla extract. Use your hands to kneed it and form into a thick dough.

Making cookie dough in a bowl.

Cut the cookies. Form the dough into a large ball and place it between two pieces of parchment paper. Press it down with your hands, then roll it out with a rolling pin until it’s about ¼-inch thick. Remove the top parchment paper and use a 1 ½-inch cookie cutter to cut rounds out of the dough. Gather leftover cookie dough and repeat this process. It may seem like a bit of work, but you’ll get the hang of it!

Cutting cookies with a cookie cutter.

Bake the cookies. Place the cookies on a parchment-lined baking sheet and bake for 8 to 10 minutes at 350°F (175°C), until firm and dry. Let the cookies cool completely.

Pro Tip: Watch the video below to see how I slide a butter knife under the thin raw cookie dough to transfer it to the baking sheet.

A baking sheet of thin mint cookies.

Make the glaze. Add the chocolate chips and coconut oil to a glass bowl and melt it in the microwave in 20-second increments, stirring in between. Once the chocolate is fully melted and smooth stir in the peppermint extract.

Chocolate glaze in a bowl.
Dipping cookies into a chocolate glaze.

Dip and chill the cookies. I like to use a fork to dip each cookie into the melted chocolate until they’re fully coated. Then remove the cookie, shaking or scraping off any excess chocolate as needed, and place it back on the parchment-lined baking sheet. Transfer the baking sheet to the fridge and let them harden and set, for about 10 to 15 minutes. You could also transfer them to the freezer for a quicker process and crunchier results!

A plate of gluten-free thin mint cookies.

Storage Tips

  • If you plan to eat them quickly — they can be stored in the fridge for 1 to 2 weeks.
  • To store them longer — they can be kept in the freezer for up to 3 months. I would also place parchment paper in between to prevent them from sticking together.
Gluten-free thin mint cookies.

More Delicious Birthday DESSERTS

Here’s the list of mint chocolate themed birthday desserts I’ve made so far. Check out my 2016 recipe for background info on this birthday tradition of mine.

If you make this gluten-free thin mint cookie recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.

Piles of thin mint cookies.

Gluten-Free Thin Mint Cookies

5 from 7 votes
Prep: 40 minutes
Cook: 10 minutes
Chill Time: 15 minutes
Total: 1 hour 5 minutes
Servings: 26 cookies
Author: Lisa Bryan
Print Pin Review

Description

These homemade gluten-free thin mint cookies are the perfect Girl Scout copycat with crispy textures and rich mint chocolate flavor. Watch the video below to see how I make them in my kitchen!

Video

Equipment

Ingredients 
 

For the cookies

For the glaze

Instructions 

  • Mix the dry ingredients. Preheat the oven to 350°F (175°C). In a mixing bowl, stir together the almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, and salt.
    A bowl of dry cookie ingredients.
  • Add the wet ingredients. Add the melted butter, peppermint extract and vanilla extract. Use your hands to mix it together to form a thick dough.
    A bowl of dry and wet cookie ingredients.
  • Cut the cookies. Form the dough into a large ball and place it between two pieces of parchment paper. Press it a bit flat with your hands, then roll it out with a rolling pin until it's about ¼-inch thick. Remove the top parchment paper and use a 1 ½-inch cookie cutter to cut rounds out of the dough. Gather leftover cookie dough and repeat this process.
    Cutting the dough of thin mint cookies.
  • Bake the cookies. Place the cookies on a parchment-lined baking sheet and bake for 8 to 10 minutes, until firm and dry. Let the cookies cool completely.
    Thin mint cookies on a baking sheet.
  • Make the glaze. Add the chocolate chips and coconut oil to a glass bowl and melt in the microwave in 20 second increments, stirring in between. Alternatively, you could use a double-boiler. Once the chocolate is fully melted and smooth, stir in the peppermint extract.
    Melted chocolate in a bowl with spoon.
  • Dip the cookies. Dip each cookie into the melted chocolate to fully coat. Use a fork to remove the cookie, shaking or scraping off any excess chocolate as needed, and place back on the parchment-lined baking sheet.
    Dipping cookie in chocolate glaze.
  • Chill. Transfer the baking sheet of cookies to the fridge and let them harden and set, about 10 to 15 minutes. Then enjoy!
    Piles of gluten-free thin mint cookies.

Lisa’s Tips

  • This recipe makes about 24 to 30 cookies, depending on how thick you make them. 
  • Keep an eye on the oven as you don’t want to over-bake the cookies. Because they’re so thin, they can burn quite quickly. 
  • If you like a firm, crunchy cookie, let them sit in the freezer before enjoying.

Nutrition

Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 56mg | Potassium: 14mg | Fiber: 1g | Sugar: 6g | Vitamin A: 70IU | Vitamin C: 0.04mg | Calcium: 16mg | Iron: 0.3mg
Course: Dessert
Cuisine: American
Keyword: Gluten-Free Thin Mint Cookies, Thin Mint Cookie Recipe, Thin Mint Cookies

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Read More About Me
5 from 7 votes

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Recipe Rating




38 Comments

  1. Just made these tonight, turned out amazing! Like all your recipes, Lisa, they are amazing! I hope you had a wonderful birthday and many more to come!!5 stars

    Reply

  2. So delicious they’re dangerous. I can’t stop eating them. Followed recipe exactly and everything came together perfectly.5 stars

    Reply

  3. I will NEED to make these soon! Sounds and looks delicious and I love mint, so does my granddaughter . Thanks for sharing the recipe and Happy Birthday Lisa!5 stars

    Reply

  4. This recipe was so simple to pull together. I had all the ingredients on hand, so it was even easier. I loved this recipe as I have an egg allergy, so finding things that are eggless is always a win. My non peppermint loving teen even enjoyed these cookies. I love the reliability of Lisa’s recipes.5 stars

    Reply

  11. I’m really excited to try these! Will have to come back and leave a review when I do. I may also try other flavor variations without the glaze to try to replicate the Siete almond flour cookies. Thanks Lisa!

    Reply

  12. Can’t wait to make these with dark chocolate coating.
    BTW, Happy 48th. Have a spectacular day.❤️5 stars

    Reply

      2. Probably, though as I haven’t tried that I can’t say for certain. If you try it, let us know how it turns out!

      1. I wanted to make these now but do not have tapioca flour
        Can you suggest an alternative please
        Hope you had a wonderful borthday