These healthy thin mint cookies are gluten free, vegan, paleo, low sugar, no bake, and easy. On a white plate there is a pile of round chocolate cookies that are a rich brown color. One is split in half to show the texture and crunch. The inside is slightly chewy, smooth with a hard chocolate outside. Perfect thin mints for meal prep and dessert

These Healthy Thin Mint Cookies are gluten free, vegan, and taste and smell JUST like the traditional Girl Scout cookies. They’re made with less than ten ingredients and don’t require any baking!

The season for Girl Scout cookies is one of the best. Everyone knows and loves the different types of cookies and I don’t know about you but Thin Mints have always been one of my favorites! I’ve been busy in the kitchen coming up with healthier versions and so far THIS one has been on repeat. 👏

I love that they have the same taste, smell, and crunch of traditional thin mints and are made with simple, whole ingredients. They’re lower sugar, don’t require baking, and freeze perfectly so you always have a treat ready for when that sweet tooth kicks in!

Watch how to make these HERE:

What You’ll Need

Almond butter – cashew butter works great too, or any nut/seed butter but the taste might change a little.

Almond flour

Honey – can use maple syrup if vegan.

Cocoa powder

Peppermint oil

Chocolate chips

Coconut oil – to help melt the chocolate.

How to Make

Start by prepping a plate or tray with parchment paper. In a medium bowl, mix all of your ingredients together, leaving out the chocolate chips and coconut oil.

Next, scoop out the batter and carefully roll into balls. The batter will be thicker so I find it’s easier to use a cookie scoop to make sure the cookies are around the same size and shape! Place each ball on the parchment-lined tray and slightly flatten each. Set them in the freezer for at least two hours.

Once the cookies are set, make the chocolate coating. In a small bowl, take your chocolate chips and a spoonful of coconut oil and melt in the microwave for 30 seconds, stir, and repeat until smooth and fully melted.

Take each cookie and dip in the melted chocolate. This is a bit messy and the chocolate will still be hot so I like to use a fork to hold the cookie, dip, and place back on the tray. Set back in the freezer until fully set and enjoy!

More Cookie Favorites

Chunky Monkey Banana Cookies (Gluten Free, Vegan)

Cookie Dough Bars (Gluten Free, Vegan)

Single Serve Brownie Cookies (Gluten Free, Vegan)

Print Recipe

5 from 1 vote