Healthier Thin Mint Cookies
- Rose Huxford
- Mar 21
- 2 min read
Updated: Mar 24
My Healthier Thin Mint Cookies are very similar to the Girl Scout Thin Mints, providing a healthier alternative that is just as tasty. They require only a few ingredients and are quite easy to make. In my opinion, they are most delicious when kept in the freezer.
Healthier Thin Mint Cookies
Yields: 24 cookies
Pre-heat oven: 350 degree F
Prep-time: 5 minutes
Chill-time: 2 hours or overnight
Bake-time: 8-10 minutes
Freeze-time: 2 hours or overnight
Equipment: Baking sheet pan, parchment paper, 1 large mixing bowl, 1 medium mixing bowl, 1 small bowl, spoon, measuring spoons, liquid measuring cup, measuring cup, spatula, whisk, rolling pin, fork, cooling rack.
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Cookie Ingredients
1 1/4 cup King Arthur All-Purpose Flour, or King Arthur Gluten Free 1:1 baking flour
1 cup coconut sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
1 tsp edible peppermint extract
3 tbsp real maple syrup
3 tbsp unsweetened almond milk
Chocolate Coating
1 1/2 cup Oat milk chocolate chips, or regular chocolate chips
2 tbsp coconut oil
1/4 tsp edible peppermint extract
Directions
Line a baking sheet pan with parchment paper and set it aside.
In a medium bowl, stir together flour, cocoa powder and salt.
In a large bowl, whisk together melted coconut oil, coconut sugar, vanilla extract, peppermint extract, maple syrup and almond milk until blended.
Pour the dry mixture to the wet mixture. Use the spatula to combine the ingredients.
Cover the batter and place in the fridge for at least 2 hour or overnight.
Pre-heat the oven to 350 degree F.
Generously flour a clean surface or parchment paper on the counter. Place your batter onto this surface. Flour the rolling pin thoroughly, as the cookie batter is very sticky, and adding plenty of flour will help it roll out smoothly without sticking. Roll the batter out to approximately 1/8-inch thick.
Use a small 2-inch round cookie cutter to cut out your cookies. Place on your prepared baking sheet pan.
Bake for about 8-10 minutes.
Allow the cookies to cool for about a minute before transferring to the cooling rack.
Let the cookies cool completely.
Once the cookies are totally cooled, make the chocolate coating.
Combine the chocolate chips, coconut oil, and peppermint extract in a medium bowl. Microwave the mixture in two 30-second intervals, stirring after each one, or until melted.
Place the cooled baking sheet pan, or parchment paper underneath the cooling rack.
Use fork to coat the cookies in the melted chocolate, flip once to get both sides. Place directly back on cooling rack to firm.
Place the cookies in the freezer for at least 2 hours or overnight.
Enjoy!
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