DIY Thin Mints

Craving a girl scout cookie? Try making these healthy and delicious thin mints! All you need is 6 simple ingredients.

I’ve actually made copy cat thin mints previously. It was last spring. I wasn’t crazy about the texture. But it’s fricken thin mints. How could I give up on thin mints? So of course I found another thin mint recipe and saved it on my recipe document for another time.

So, Monday night after watching an episode of the Bachelorette with my friend Taylor I wanted to make a sweet treat. I asked Taylor, “what should we make double chocolate chip banana bread or thin mints.” She picked thin mints.

I found this recipe from eatingbirdfood.com. I was ready to give thin mints another shot. She actually has another copycat girl scout cookie on her site: samoas. I’ve never had a samoas before. Am I missing out? Before I try samoas, I really want to try making copy cat tagalongs or s’mores.

The recipe I followed yielded 16 cookies. Check out the image below to see how I attempted to get 16 evenly sized cookies. You could also flatten the dough with a roller and then use a cookie cutter, jar or shot glass to make perfect circles. I think next time I make these cookies I want to make them thinner.

I have also decided that for the next thin mint recipe I make I want to make this recipe by Chocolate Covered Katie. Her recipe calls for flour instead of almond flour. I want to try her recipe to see how it compares.

Ingredients from eatingbirdfood.com:

Cookies

• 1 cup blanched almond flour
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup
• 2 tablespoons melted coconut oil
• A pinch of salt
• ½ teaspoon peppermint extract

Chocolate Coating

• ¾ cup dark chocolate chips
• 1 ½ teaspoons coconut oil
• ¼ teaspoon peppermint extract

Directions

1. In a medium bowl, mix together the almond flour, cocoa powder, maple syrup, coconut oil, salt and peppermint extract. Put it in the fridge for 15 minutes.
2. Preheat the oven to 350°F and line a baking sheet with parchment paper.
3. Option 1: Flatten the dough by rolling it between two pieces of parchment paper. Then use a cookie cutter, jar or shot glass to shape the dough. Option 2: Shape the dough into a circle. Cut the dough into 16 even pie slices. Roll each slice into a ball and flatten. I chose this option.
4. Bake the cookies for 13-15 minutes. Transfer to a wire rack to cool completely.
5. To make the chocolate coating, in a double boiler or microwave melt the chocolate and coconut oil together. Then, add in the peppermint.
6. Using a fork, dip the cookies into the chocolate coating mixture and place back onto the parchment paper.
7. Harden the cookies in the fridge or freezer.
8. Enjoy 🙂