These copycat gluten-free Thin Mints are a delicious gluten-free version of our favorite Girl Scout cookies! They’ll definitely take you down memory lane! Totally dairy-free too. Go bake a big batch of these gluten-free Girl scout cookies today!
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Jump to:
- Thin Mints: Our Favorite Girl Scout Cookie
- Are Thin Mints Gluten-Free? Do Thin Mints Contain Wheat?
- Girl Scout Season
- Why This Recipe Works:
- Copycat Girl Scout Thin Mints Ingredients:
- Recipe Notes + Substitutions
- How to Make Thin Mints (Step by Step):
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Gluten-Free Cookie Recipes to Love:
- Gluten-Free Thin Mints (Dairy-Free)
Thin Mints: Our Favorite Girl Scout Cookie
I don’t know about you, but when I was a little girl, one of my favorite Girl Scout cookies was definitely the Girl Scout Thin Mints.
You know, the iconically classic cookie that is loved for its crispy texture and coated in a gloriously delicious minty chocolate coating. Sooo good.
(Of course, the Samoas cookies are a very close contender, but man, the thin mints have always made my mouth water.)
Are Thin Mints Gluten-Free? Do Thin Mints Contain Wheat?
The only issue is that the original Girl Scout Thin Mint cookies are made with wheat flour (which contains gluten), so they are not gluten-free and Celiacs or those who are gluten-intolerant cannot eat them.
Girl Scout Season
Since it’s Girl Scout cookie season this time of year (the season runs from January to April), I’m excited to share this homemade version that’s free of gluten and dairy….so let’s dig in!
(FUN FACT: In the United States, Girl Scout Cookie weekend is officially celebrated on the third weekend of February every year!)
Why This Recipe Works:
- Simple Ingredients: The ingredients for these copycat gluten-free Thin Mints are easily accessible at the local grocery store.
- Easy to Make: Making the cookies is uncomplicated – all you need to do is mix the ingredients for the dough, then roll and cut out the dough into circles before baking. Once baked, simply dip the cookies into a melted chocolate coating and chill until ready!
- Totally Gluten-Free and Dairy-Free: The best part is that these copycat Thin Mint cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Copycat Girl Scout Thin Mints Ingredients:
Here’s a visual overview of the gluten-free Thin Mint ingredients.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Vegan Butter: I used unsalted vegan butter to keep this recipe dairy-free. You can also use coconut oil if you prefer (for baking, I recommend refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil that has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
- Sugar: I used granulated white sugar, but you can also use light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not spike your blood sugar).
- Egg: The egg is for binding the ingredients together. I personally have not tried making this recipe without egg, but if you are allergic to eggs, or simply want to keep this recipe vegan, you can try using acquafaba or an egg-replacer. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to know!)
- Peppermint Extract: The peppermint extract is fundamental in giving these thin mint cookies their characteristic mint flavor. If you are Celiac or gluten-intolerant, make sure to use gluten-free peppermint extract.
- Cocoa Powder: Make sure to use unsweetened cocoa powder as there is already sugar in the recipe.
- Gluten-Free Flour: This recipe is meant to be used with a gluten-free measure-for-measure flour (this refers to a GF flour blend that can replace normal wheat flour in a 1:1 ratio). If you are not Celiac or gluten-intolerant, simply swap out the GF flour for normal flour instead.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, so if you gluten-free flour blend does not include xanthan gum, make sure to include 1/4 teaspoon of xanthan gum for each cup of GF flour.
- Vegan Chocolate Chips: I used vegan semi-sweet chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal chocolate chips instead.
How to Make Thin Mints (Step by Step):
1. Preheat Oven and Line
Preheat the oven to 350F and line a large baking sheet with a piece of parchment paper.
2. Blend Butter and Salt
In a large mixing bowl, blend the vegan butter and salt together for about a minute.
3. Add Sugar and Whisk
Add the sugar to the large bowl and mix together and whisk again until combined.
4. Add Egg and Peppermint Extract
Add the egg and vanilla and peppermint extract to the mixture and mix once again.
5. Mix in Gluten-Free Flour and Cocoa Powder to Form Dough
Measure the flour and cocoa powder and add the dry ingredients into the bowl and mix well until a dough forms.
(TIP: The dough shouldn’t be super stiff, but also should not be sticky at all.)
6. Roll and Cut Dough into Circles
Use a rolling pin to roll out the cookie dough into 1/4-inch thickness and use a 2-inch round cookie cutter to cut out as many circles as you can.
7. Place Cut Dough Circles on Baking Sheet
Place the cut out dough on the prepared cookie sheet. Take away the excess and repeat the rolling out process to finish cutting out the rest of the cookie dough circles.
8. Bake Until Ready
Adjust the oven rack to the center of the preheated oven and bake cookies for 12 minutes at 350F.
9. Prepare Peppermint Chocolate Coating
While the cookies are in the oven, heat the chocolate chips and vegan butter in a microwave-safe bowl in the microwave at 30 second intervals, mixing until the chocolate is completely melted. Add the peppermint extract to the chocolates and mix well to combine.
10. Let Cookies Cool
Once the cookies are out of the oven, let them cool for about 10 minutes.
11. Dip Cookies in Peppermint Chocolate Coating
Dip each cookie into the melted peppermint chocolate and flip over coating each side. Let the excess chocolate drain off and place the cookies back on the parchment paper.
12. Create Design on Top
Create a little design in the chocolate, or top with any desired add ons when the chocolate is still melted and hasn’t set yet (optional).
13. Chill to Set
Place in the refrigerator to allow the chocolate to harden for about 5 minutes.
14. Serve and Enjoy
Enjoy these gluten-free thin mint cookies with your family and friends!
Dish by Dish Tips/Tricks
- Create a Design: When the chocolate coating is still slightly melted , you can use a spoon or toothpick to create designs on the chocolate before it fully sets. Alternatively, you can poke holes into the chocolate once it’s set (just like the original Thin Mints look).
- Optional Toppings: Feel free to sprinkle chopped mints, chocolate sprinkles or sea salt on top of the chocolate coating before it sets.
- Not a Fan of Mint? If you like the idea of chocolate-coated cookies but don’t care for the flavor of peppermint, feel free to leave out the peppermint extract from the recipe.
- Peppermint Patties: Make our homemade peppermint patties if you love the mint and chocolate combo just like we do!
Recipe FAQs:
Once set, place these homemade thin mints in single layers separated by parchment paper or wax paper in an airtight container, and store in the refrigerator for up to 2 weeks. Let the gluten-free chocolate mint cookies rest at room temperature for a few minutes before eating.
Yes you can. To freeze, place these gluten-free thin mints in single layers separated by parchment paper or wax paper in a freezer safe container, and freeze the cookies for up to 3 months. Let thaw at room temperature for at least 15 minutes before eating.
The original Girl Scout Thin Mint cookies are made with wheat flour (which contains gluten), so they are not gluten-free and Celiacs or those who are gluten-intolerant cannot eat them.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Thin Mints (Dairy-Free)
- Total Time: 42 minutes
- Yield: 12 cookies 1x
Description
These copycat gluten-free thin mints are a delicious gluten-free version of our favorite Girl Scout cookies! They’ll definitely take you down memory lane! Totally dairy-free too. Go bake a big batch of these gluten-free Girl scout cookies today!
Ingredients
For the Cookie Dough:
- 1 stick unsalted vegan butter
- 1/4 teaspoon salt
- 2 1/4 tablespoons white granulated sugar
- 1 egg
- 3/4 teaspoon peppermint extract
- 2 1/4 tablespoons unsweetened cocoa powder
- 1 cup gluten-free measure-for-measure flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
For the Peppermint Chocolate Coating:
- 2 1/2 cups vegan semi-sweet chocolate chips
- 1 teaspoon melted vegan butter
- 1/4 teaspoon peppermint extract
Instructions
- Preheat Oven and Line: Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Blend Butter and Salt: In a large mixing bowl, blend the vegan butter and salt together for about a minute.
- Add Sugar and Whisk: Add the sugar and mix together and whisk again until combined.
- Add Egg, Vanilla and Peppermint Extract: Add the egg and vanilla and peppermint extract to the mixture and mix once again.
- Mix in Gluten-Free Flour and Cocoa Powder to Form Dough: Measure the flour and cocoa powder into the bowl and mix together until a dough forms. It shouldn’t be super stiff, but also should not be sticky at all.
- Roll and Cut Dough into Circles: Roll the cookie dough into 1/4 -inch thickness and use a circle cookie cutter to cut out as many circles as you can.
- Place Cut Dough Circles on Baking Sheet: Place the cut out dough on the prepared baking sheet. Take away the excess and repeat the rolling out process to finish cutting out the rest of the cookie dough circles.
- Bake Until Ready: Bake in the oven for 12 minutes.
- Prepare Peppermint Chocolate Coating: While the cookies are in the oven, heat the chocolate chips and vegan butter in a bowl in the microwave at 30 second intervals, mixing until completely melted. Add the peppermint extract to the chocolates and mix well to combine.
- Let Cookies Cool: Once the cookies are out of the oven, let them cool for about 10 minutes.
- Dip Cookies in Peppermint Chocolate Coating: Dip each cookie into the melted peppermint chocolate and flip over coating each side. Let the excess chocolate drain off and place the cookies back on the parchment paper.
- Create Design on Top: Create a little design in the chocolate, or top with any desired add ons (optional).
- Chill to Set: Place in the refrigerator to allow the chocolate to harden for about 5 minutes.
- Serve and Enjoy: Enjoy these gluten-free thin mint cookies with your family and friends!
Notes
Vegan Butter: I used unsalted vegan butter to keep this recipe dairy-free. You can also use coconut oil if you prefer (for baking, I recommend refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil that has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
Sugar: I used granulated white sugar, but you can also use light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not spike your blood sugar).
Egg: The egg is for binding the ingredients together. I personally have not tried making this recipe without egg, but if you are allergic to eggs, or simply want to keep this recipe vegan, you can try using acquafaba or an egg-replacer. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to know!)
Peppermint Extract: The peppermint extract is fundamental in giving these thin mint cookies their characteristic mint flavor. If you are Celiac or gluten-intolerant, make sure to use gluten-free peppermint extract.
Cocoa Powder: Make sure to use unsweetened cocoa powder as there is already sugar in the recipe.
Gluten-Free Flour: This recipe is meant to be used with a gluten-free measure-for-measure flour (this refers to a GF flour blend that can replace normal wheat flour in a 1:1 ratio). If you are not Celiac or gluten-intolerant, simply swap out the GF flour for normal flour instead.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, so if you gluten-free measure-for-measure blend does not include xanthan gum, make sure to include 1/4 teaspoon of xanthan gum for each cup of GF flour.
Chocolate Chips: I used vegan semi-sweet chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal chocolate chips instead.
Storing/Freezing: Once set, place these gluten-free thin mints in single layers separated by parchment paper or wax paper in an airtight container, and store in the refrigerator for up to 2 weeks. Let cookies rest at room temperature for a few minutes before eating. To freeze, place these gluten-free thin mints in single layers separated by parchment paper or wax paper in an airtight container, and freeze the cookies for up to 3 months. Let thaw at room temperature for at least 15 minutes before eating.
- Prep Time: 15 mins
- Cooling/Chilling Time: 15 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
Grace Lim says
Good morning Felicia!
These thin minty chocolate are great treats to follow after a hearty dinner meal! I love enjoying them with a cup of freshly brewed coffee after my dinner in the evening with family and friends!
Thanks for this great recipe post which came in just as I was craving to enjoy some chocolate treats.
Cheers and have a great day ahead!
Mum
Felicia Lim says
Hi mummy, these Thin Mints remind me of our childhood when we would buy Girl Guides (Girl Scouts) cookies 🙂