Thin Mints
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Thin Mints

Submitted by: Regina Galbick

Prep Time: 45 Minutes

Cook Time: 20 Minutes

Servings: 12

For all of us who loved those Girl Scout cookies, but can't eat them anymore! Remember to give yourself a little extra time making these because the dough needs to chill before it can be baked.


  • 1 c. almond flour, organic
  • 1/4 c. coconut flour, organic
  • 1/2 c. coconut sugar, organic
  • 1/4 c. cacao powder, raw, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 1 egg, omega-3, cage-free, organic
  • 1 stick butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 12 oz. chocolate chips, dark, 70%, raw, organic
  • 1 tsp. peppermint extract, organic


Sift together the almond flour, coconut flour, cacao powder (or cocoa powder), salt, and coconut sugar until combined.

Add the egg, butter, and 1/2 teaspoon of peppermint extract and mix until dough is formed.

Roll the dough into a log on parchment paper and put in the refrigerator or freezer to chill. Preheat your oven to 375°F.

When the dough is solid, using a sharp knife, cut out cookies that are roughly 3/8-inch thick. Lay the cookies out on a baking tray. Makes 24 cookies.

Bake for 18-20 minutes.

Remove the cookies from the oven and allow them to cool until they’ve hardened.

Make the coating by melting the chocolate chips and mixing in the remaining 1/2 teaspoon of peppermint extract.

One by one, dip the cookies into the melted chocolate to coat both sides. The chocolate should be fairly runny and only coat in a small layer. If the chocolate is thicker, heat it up until it melts more.

Lay the cookies onto parchment paper and refrigerate to fully harden. These will keep 2 weeks in the refrigerator. Enjoy!