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Paleo Thin Mints [VIDEO]

Looking for a healthier version of your favorite Girl Scout Cookie? These Paleo Thin Mints are just that! Crunchy, minty, chocolate-y, and just the right amount of sweetness! They are the REAL DEAL, while also being gluten-free, grain-free, dairy-free, and refined sugar free!

Paleo Thin Mints | Lexi's Clean Kitchen

Girl Scout season is here… and if you are visiting my website you are likely avoiding the adorable little girls outside of the supermarket. It’s been a long time, I mean a long time, since I have eaten one. Although they are delicious, I am happy these types of flours and sugars are out of my life. But let’s be real for a minute, I totally want a cookie! Paleo Thin Mints | Lexi's Clean Kitchen

Growing up I was definitely more of a Samoa/Tagalong kind of girl. As I grew up my palette switched to the Thin Mints. So naturally, I had to recreate.

Paleo Thin Mints | Lexi's Clean Kitchen

These would be really good crumbled on top of a bowl of a thick vanilla protein smoothie. Just saying!

Watch the video:

5.0 rating
3 reviews

Paleo Thin Mints


Yields 14
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course:

Make Ahead:
Author: Lexi
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Ingredients

Directions

  1. In a bowl combine dry ingredients followed by wet ingredients. Make sure the butter is softened and at room temperature before adding it in. Use a fork to mix the dry and wet ingredients together until the butter is well incorporates and you have formed a pliable dough.
  2. Roll the dough into a ball and wrap it in parchment paper. Place the dough in the refrigerator and let chill for 30-45 minutes.
  3. While dough is chilling, pre-heat the oven to 350 ℉.
  4. Once dough has chilled, place it onto a piece of parchment paper. If the dough is soft, sprinkle additional tapioca flour onto the parchment before placing the dough onto it.
  5. Place a second sheet of parchment paper over the dough. Using a rolling pin, roll out dough until it is 1/4 inch thick. Make sure not to roll it any thinner. Thin dough will very be hard to lift. Use an off-set spatula to make the dough easier to lift.
  6. Use a cookie cutter to cut out cookies and gently lift them with a spatula to place them onto a sheet-tray lined with parchment paper (if dough is very soft roll it out and place it back into the refrigerator for an additional 10 minutes).
  7. Bake for 15 minutes.
  8. Remove and let cool completely on a cooling rack.
  9. Over a double boiler, melt chocolate and coconut oil. Once melted, add in peppermint extract. You can add more extract to taste, if you want the cookie to be extra minty!
  10. Using a spoon, dip cookies into the chocolate until fully coated and place back on the parchment paper. If the dipping chocolate is thick, add additional melted coconut oil to thin it out! Let chill in the fridge for at least 10 minutes, or until the chocolate has hardened.

Recipe Notes

  • As tradition goes, store thin mints in the freezer!
  • Just like meringues, a warm kitchen will effect the dough and cause it to be harder to deal with.
  • Updated March 2017: recipe altered slightly to perfect.

Nutrition

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What is your favorite Girl Scout cookie?

74comments
March 4, 2014

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74 responses to “Paleo Thin Mints [VIDEO]”

  1. Thin Mints are my favorite! I swear I could eat an entire sleeve of them in one sitting haha.

  2. Omg I’m making these!!!!!!!! Well once my peppermint donuts are gone!

  3. Alice says:

    How many cookies do I get with this recipe?

  4. I realllly want to make these, but I don’t have arrowroot flour? Could I use xantham gum instead? I’m not gluten free so I don’t really know what the correct substitutes would be.

  5. Omg. I could live on thin mints. Seriously, the best. My fav since childhood. It is quite possible that this recipe has made my day/week/month… and also possible it will ruin my life if I can’t stop making them… 🙂

  6. Ashley says:

    So determined to make these that I actually printed the recipe immediately…at work (gasp!)

  7. Lee says:

    Just pinned the crap out of this recipe! GORGEOUS MY LADY.

  8. OMGSH!!! So amazing looking!! I can’t wait to try them out!

  9. Carolyn says:

    Love these! I have a similar version but low carb sweeteners in there to manage my blood sugar. Yummy!

  10. Sabrina says:

    Just need to collect a few ingredients and these are becoming a part of my life. Would there be a major difference if I used cocoa powder instead of cacao powder?

  11. Katie says:

    Yum! So are the cookie ingredients everything except the dark chocolate and the peppermint extract? It’s not completely clear when you say “combine all cookie ingredients” – thanks!

  12. OMG these look amazing! Thin Mints are actually my favorite girl scout cookie! I’m definitely making these this weekend!! Thanks for the amazing recipe. I can’t wait to try it.

  13. These look amazing! Pinned for me to make asap!

  14. Amelia says:

    First I love your site Lexi! Unfortunately I sometimes have a hard time recreating what u did & this recipe is the perfect example. My dough is goo. Goo, stick to your fingers, unworkable goo. Even after 4 hours in the fridge & 20min in the freezer. What gives?! What should I add to the batter to de-stickify? More almond flour? Should it be workable just out of the blender? I used butter instead of oil. Even still the dough tastes great, the piles of goo are in the oven now so I hope they end up ok. Please help! This isn’t the first time I’ve baked from your recipes & not ended up w your pictures. Paleo brownies was another flop. (Tasty but flat)

    • Lexi says:

      Hi Amelia! I’m sorry you had this experience. My first question/thought is when you said: “Should it be workable just out of the blender?” There is no blending involved with the recipe. Please elaborate on that part so I can further help. Also, surprised about the paleo brownies, I’ve never heard of anyone having that experience. Perhaps check the expiration on your baking powder. Sometimes if it’s old it’s not effective in a recipe.

      • amelia says:

        sorry by ‘blender’ i meant my kitchen aide mixer. i’ll try the brownies again with new backing powder, i have had it a few years. my final product for the paleo thin mints are amazing! ugly but amazing!! i also had a hard time dipping in the chocolate, it was very thick…i really appreciate your feedback

  15. dina says:

    they look delicious!

  16. Cheryl says:

    OMG, these look wonderful! I am a former Girl Scout, so I have quite a bit of history with selling and consuming these cookies, particularly the Thin Mints and the Savannahs. I am on Weight Watchers and was wondering if by any chance you know how many fat grams, protein, carbs and fiber is in them? I don’t want to go out and buy some of these ingredients and then come to find out I won’t be able to have them. Thanks!

  17. Alicia says:

    I made these tonight! The end product was delicious but the making of them was a bit difficult. I had the same goo problem. I wasn’t getting a dough. After an hour in the fridge I put it in the freezer. I was able to cut out a couple of cookies before it got gooey again. I would freeze it about 10 more minutes and do the process over. I cooked them about 12 minutes then stuck them back in freezer until I was ready for the dipping part. The cookies are really good once said and done. I’m hoping to find a way to keep the dough from getting and staying gooey. Maybe I will leave sweetener out next time. But overall they are delicious!!

  18. Angee says:

    Hi!

    Sounds DELISH and I can’t wait to try these! Do you happen to have the nutritional facts for this recipe (calories per serving, etc.)?

    Thank you! =)

  19. Darla says:

    I’m confused, does the dark chocolate have sugar in it or is it an unsweetened kind? If so, what sweetens the chocolate?

  20. Jill says:

    I was so excited to try these since I can practically inhale thin mints! I made them vegan by substituting EnerG egg replacer. I also had the same issue of having a gooey mess before rolling out the dough (it was looking great until I added the sweetener – then it turned to mush). About 5 minutes in the freezer was enough to cut the shapes, and then another 5 in the freezer so I could lift them off the parchment paper onto the pan. They’re cooling now…I too am worried that just melted chocolate will be too thick to dip the cookies – I’ll probably add a little coconut milk to the chocolate to make it a little more dunkable. Can’t wait to try the finished product!

  21. Christine says:

    Hi I actually made the paleo brownies and had the same problem with the flatness just checked my baking powder and it says October 2014. Any suggestions ?

  22. Christine says:

    My batter was very liquidy if that helps

  23. Christine says:

    Sorry should have clarified I meant the brownie batter was liquid?

  24. Alison says:

    Hi Lexi,
    Your site is fabulous. I want to try all of these recipes! I’m wondering where you get your ingredients? Whole foods? What would you suggest for those of us who are money conscious?
    Thanks!
    Ali

  25. Tara says:

    Where did you find the cookie cutter? It’s perfect!

  26. Kristina says:

    Does it have to be almond flour? I’m allergic and I was wondering if there was a substitute.

  27. Megan says:

    Could you use coconut oil instead of butter? I’m newly paleo & haven’t been using butter at all, but these look too good.

  28. Michelle says:

    What brand of cocoa powder did you use?

  29. Taylor says:

    Can I substitute the butter with coconut oil?

  30. Brittany says:

    could I substitute coconut flour for almond flour? Thanks!

  31. Belle says:

    What kind of cookie cutter did you use?

  32. Christine says:

    I’ve just made these cookies and had the same problem with gooey dough. I sprinkled almond flour on each of the sheets of parchment paper so the dough wouldn’t stick so badly. Next time I make these, I’m going to try this: roll the dough into a log (like old-fashioned icebox cookies) and freeze it. Then slice off cookie-sized slices and bake, without having to roll the dough.

  33. Karen says:

    Made these today. Love them! I had the gooey dough problem too… Added more almond flour as a fix.

  34. Lexi says:

    The recipe has been revamped to work the gooey dough issue people have had! Enjoy!

  35. Joylene says:

    I can’t have tapioca, would arrowroot work for this recipe as a thickener?

    Thanks!

  36. Josefina says:

    When it says tapioca, is that the tapioca pearls or the flour? These look Absolutly delicious btw can’t wait to try them!

  37. Larissa says:

    So I have attempted these twice now and each time they are just flattening out like cow pies. They taste fine but don’t have the shape and are really crumbly. I have melted the butter first to help mix faster, it almost seems like I am using too much butter or not enough flours. Any ideas?

  38. Julia says:

    OMG! These are so unbelievably amazing!!! I’m really surprised people are having an issue with the batter, I have made these twice now (yea they’re that amazing) and didn’t have any problems. They definitely satisfied my thin mint craving without making me feel awful! I cannot thank you enough for this recipe; you made it much easier to resist the two boxes I bought for my boyfriend that are sitting in the cupboard!

  39. Corinne says:

    I cannot wait to make these, but I’m confused about the tapioca. Is it a powered tapioca or a pudding?

  40. Jennifer says:

    Hi Lexi! Love your blog and your recipes! Excited to try this one 🙂 Quick question – what type of dark chocolate do you use for the coating? I am sensitive to both dairy and cane sugar, and unfortunately most dairy free chocolates that I’ve found are sweetened with cane sugar, so I can’t use them for dessert recipes that call for melted chocolate. Any suggestions?!?! Thanks!

  41. Candice Hughes says:

    Could you tell me what kind of tapioca I need? Starch beads I have no idea. Thank you.

  42. Michelle says:

    I’ve made these at least 3-4 times now and my entire family loves them. However they don’t come close to looking perfect like yours, is there a secret to applying the chocolate coating.

  43. Nicole Moore says:

    Can a nut-free flour be substituted here? Like cassava flour?

  44. Jenny says:

    I made these and they turned out great! Thank you for the recipe!

  45. MP says:

    Can I sub arrowroot powder for the tapioca flour?

  46. Emily Chase says:

    These were awesome!! I rolled them into a log and sliced instead of rolling out and cutting with a cookie cutter. Easy!

    5.0 rating

  47. Joefine says:

    This is a fantastic read! A very informative blog, I wanted to try paleo diet, and I think you’ve cover everything I needed to know. I hope it works for me. I am excited to get started with this new lifestyle.

  48. Michele says:

    Sorry Girl Scouts! I just made a double batch of these cookies and just let me say…OMG. I don’t know how she does it but I love coming to Lexi’s Clean Kitchen? Never made a recipe we didn’t like, and these are “real food” recipes, as my husband calls them. Great job, Lexi, and thank you so much!!!!!
    PS, after reading some of the reviews, I used the top to my cooking spray for the cookie cutter and just used small plastic things to dip. The melted chocolate will cover any matks

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