Thin Mints (GF, DF)

Thin Mints (GF, DF)

Sharing is caring!

Copycat thin mints that are crunchy, minty and chocolatey. With the perfect amount of sweetness, to satisfy any sweet carvings.  They are gluten and dairy free to suit most diets.  

Chances are you’re heard of the girl scout cookies, even if you don’t live in the US or Canada.  

For those of you that are like me, and live in the UK. We don’t have girl scouts we have brownies and girl guides. They are similar but are’s don’t sell cookies or biscuits.  

Thin mints are one of the more popular cookies, as far as am aware. Chocolate and peppermint is one of my favourite combo’s. Which is why I decided to recreate these cookies first.  

up close thin mint shot

Must admit, I’ve never tried an original thin mint. Mainly because we don’t have any girl scouts, so I can’t buy any.  

Which is another reason why I’ve recreated them, as I don’t want to miss out. The samoas look delicious as I love coconut and then the tagalongs combine my two favourites. Peanut butter and chocolate which I eat on a daily basis.  

Tips For Making These Thin Mints 

Use peppermint extract not mint extract  

You can adjust the level of sweetness by adding more sugar to the cookie base.  

The choice of chocolate you use just make sure it’s dairy free. I used 80% chocolate that I made my self but store bought works great too.  

stack of thin mints

Want to Make These Thin Mints Vegan?

Check out my recipe for Oreos here, its vegan and gluten free. Instead of sandwiching them together use the biscuits on their own. Then just melt your dairy free chocolate and add 1/2 tsp of peppermint extract. Coat each biscuit in the peppermint chocolate and leave to set.

Ingredients For Thin Mints 

Gluten free plain flour  

Almond flour  

Cacao powder  


Xanthan gum 

Peppermint extract  

Coconut sugar  

Dairy free butter  

Vanilla extract  

bottom half of thin mint

More Cookie Recipes  

Mixed Berry Pop Tarts (GF, VG, SF)

Jammie Dodgers (GF, VG, No Added Sugar)

Chocolate Hobnobs (GF, VG, RSF, Oat Free)

Final Result 

A cookie that is crunchy on the outside and soft in the middle. With a punch of mint. Great to dunk in a hot drink as the chocolate starts to melt and gives your drink a hint of mint. Or crumble them over some vanilla ice cream to add a great crunch. Either way these are delicious and satisfy that chocolate and cookie craving.  

circle of thin mints

Thin Mints (GF, DF)

Copycat thin mints that are crunchy, minty and chocolatey. With the perfect amount of sweetness, to satisfy any sweet carvings.  They are gluten and dairy free to suit most diets.  

Course Dessert, Snack
Cuisine DF, GF
Keyword Thin Mints
Prep Time 20 minutes
Cook Time 12 minutes
Servings 20
Author emma



  • 85 grams Gluten free plain flour
  • 35 grams Almond flour
  • 25 grams Cacao powder
  • 20 grams Coconut sugar
  • 1/4 tsp Xantham gum
  • 40 grams Dairy free butter
  • 1 medium Egg
  • 1 tsp Vanilla extract

Chocolate Layer

  • 35 grams Dairy free chocolate
  • 1/2 tsp Peppermint extract


  1. Pre heat oven to 180c and line a baking tray.  

  2. Mix the dry ingredients together in a medium size bowl. Melt the butter in the microwave for 30 seconds. Add melted butter, egg and vanilla extract to the dry ingredients and stir to combine, until a dough forms.

  3. Roll dough out on a sheet of greaseproof paper to stop it from sticking to the surface. 

  4. Using a small round cookie cutter punch out a 20 cookies. Prick the cookies with a fork to stop them from rising.

  5. Place on lined baking tray and bake at 180c for 8-10 minutes until the edges have started to brown. Which is hard to tell as the cookies are dark to start with.

  6. Remove from oven and leave to cool on the baking tray for 5 minutes to harden. Then move to a cooling rack to cool completely.  

  7. Either melt 35g of dairy free chocolate or make your own like I did. Add ½ TSP of peppermint extract to the melted chocolate and stir to.combine.  

  8. Dunk the top half of the cookie into the melted chocolate. I use the side with the prick marks.

  9. You can cover the entire cookie if you want, but I found it easier to just do the top half.

  10. Leave the cookies on the cooling rack to let the chocolate set.  

  11. Store the cookies in an airtight container and eat within 7 days.

double image of thin mints

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating