Gluten-Free Thin Mints: A Healthier Refined Sugar-Free Cookie

If you grew up loving the classic chocolate-minty cookies, these gluten-free thin mints might just become your new favorite homemade treat. These cookies capture the flavor of the nostalgic thin mint cookies but made with simple, wholesome ingredients.

Even if you aren’t gluten-free, the almond flour in these cookies give them a light, crisp texture that makes every bite fresh and delicious. They truly taste just like the classic girl scout cookie but without the long list of additives, artificial flavors, and refined sugars.

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These gluten-free thin mints have actually been on my recipe idea list for years. Before my ankylosing spondylitis diagnosis and the lifestyle changes that followed, thin mints used to be one of my favorite cookies. It’s been a long time since I’ve had one of those classic cookies. It was the perfect time to create a healthier homemade version that my family and I can enjoy.

After more than a decade of baking gluten-free, dairy-free, and refined sugar-free, developing this recipe was a fun challenge. With a little research and my love of baking, I gathered my ingredients and started experimenting. These cookies turned out wonderful, crisp, minty, and coated in rich dark chocolate.

We’ve already made them a few times since the first test batch, and they disappear quickly every time. In fact, I’m planning to bake a batch for my upcoming baby shower because they’re such a crowd-pleasing treat. These gluten-free thin mints were such a joy to develop, and I have a feeling they won’t last long in your kitchen either.

What Makes These Gluten-Free Thin Mint Cookies Healthier?

These gluten-free thin mint cookies are made with simple, nourishing ingredients. Here are a few things that make this homemade cookie a healthier option:

Naturally sweetened with Maple Syrup: Instead of refined sugar, which can be inflammatory, these cookies are sweetened with pure maple.

Healthy fats for balance: These gluten-free thin mints are made with healthy fats, which help slow the absorption of sugar and support more balanced blood sugar levels. Using healthy fats, like coconut oil and almond flour, in baked goods can make these treats a bit more nourishing and less inflammatory.

Cacao for a nourishing and rich chocolate flavor: Raw cacao gives these cookies their deep chocolate flavor while also providing antioxidants and anti-inflammatory compounds. Cacao is a minimally processed form of chocolate that retains its beneficial nutrients.

Almond flour for a light, nutrient-dense base: Instead of refined wheat flour, these cookies use almond flour, which creates a light texture while adding protein, fiber, and healthy fats. Almond flour is a wonderful gluten-free flour that provides nutritional benefits.

Together, the simple ingredients create gluten-free thin mint cookies that are not only delicious, but also more nourishing so that you can feel good about indulging in these.

What You Will Need to Make These Gluten-Free Thin Mints:

To keep these a healthier gluten-free thin mint, I recommend using organic ingredients. You can read more about why I prioritize organic foods as an important part of my anti-inflammatory diet here.

Chocolate Mint Crisp:

• 3 cups almond flour
• 1/2 cup raw cacao powder
• 1/2 tsp baking soda
• 1/2 tsp Himalayan pink salt
• 1/2 cup maple
• 1/4 cup coconut oil, melted
• 3/4 tsp mint extract
• 1/4 tsp vanilla

Dark Chocolate Mint Coating:

• 1 1/2 cups Hu Dark Chocolate Gems (or another refined sugar-free dark chocolate)
• 2 tbsp coconut oil
• 1 tbsp honey
• 1/2 tsp mint extract

How to Make Gluten-Free Thin Mint Cookies Step-By-Step:

Step 1: Make the Thin Mint Cookie Crisps:

In a medium bowl, whisk together the almond flour, raw cacao powder, baking soda, and salt until well combined.

Add the maple syrup, melted coconut oil, mint extract, and vanilla extract. Stir until a soft dough forms.

Divide the dough into two equal portions and shape into thick discs. Wrap each disc in unbleached parchment paper and refrigerate for 30-60 minutes. Chilling the dough helps it firm up, making it much easier to roll out and cut.

Preheat your oven to 350℉. If using a cast iron baking sheet, place it in the oven while it preheats.

Remove one dough disc from the refrigerator. Roll it out between two sheets of parchment paper to about 1/8-1/4 inch thick. Use a small round cutter (about 1 inch) to cut out the cookies.

Lightly grease your preheated baking sheet with a thin layer of coconut oil. Place the cookies on the baking sheet, leaving a small amount of space between them.

Bake the cookies for 11-13 minutes, or until the edges are set and the cookies are slightly crisp. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Repeat with the remaining dough.

*Make sure all cookies are fully cooled before adding the chocolate coating.

Step 2: Make the Dark Chocolate Mint Coating:

Line a tray with parchment paper and set aside.

In a small bowl, melt the dark chocolate and coconut oil until smooth. Stir in the honey and mint extract until fully combined.

Using a fork, dip each cookie into the melted chocolate, making sure it is fully coated. Lift the cookie out with the fork and gently tap it against the side of the bowl to remove excess chocolate.

Use a butter knife to slide the cookie off the fork and onto the parchment-lined tray.

Repeat until all the cookies are coated. Place the tray of cookies in the freezer for 1-2 hours, or until the chocolate is fully set.

Store your gluten-free thin mint cookies in an airtight container in the refrigerator, or in the freezer for longer storage.

Enjoy your homemade gluten-free thin mints!

FAQ + Tips For a Delicious Refined Sugar-Free Cookie:

How Should I Store Gluten-Free Thin Mints?

For the best texture, store your homemade gluten-free thin mints in the refrigerator or freezer.

While these cookies will hold their shape at room temperature, the chocolate coating will soften and may melt slightly when handled. For a firmer, crisp texture (and less mess), I recommend storing them in the freezer.

If you’re serving these at a gathering, you can freeze them ahead of time and place them on a plate set over a tray of ice to help keep them cool and crisp.

Personally, I love enjoying these straight from the freezer, no need to thaw!

How Do I Get a Crisp vs. Soft Cookie Center?

The texture of your gluten-free thin mint cookies will depend on how thick you roll the dough and how long you bake them.

For a crisp cookie:

• Roll the dough thin (about 1/8-1/4 inch)
• Bake closer to 13 minutes or slightly longer

For a softer cookie:

• Roll the dough slightly thicker
• Bake for a shorter amount of time

Because it can be tricky to roll the dough perfectly even, you may notice some variation between cookies. You can always adjust the baking time slightly to achieve your desired texture. Both versions are delicious, just a matter of preference.

Can I Use Cocoa Powder Instead of Cacao Powder?

Yes, you can use cocoa powder if that’s what you have on hand, but there are a few key differences to consider.

Raw cacao powder is minimally processed and retains more of its naturally occurring antioxidants, minerals (especially magnesium), and anti-inflammatory compounds. It also provides a rich, deep chocolate flavor that pairs beautifully with the mint in these cookies.

Cocoa powder, especially Dutch-processed cocoa, is heated at higher temperatures and often alkalized. This process reduces its antioxidant content and many of the beneficial properties found in cacao. Some cocoa powders may also contain added sugars, so it’s always a good idea to check the ingredient label.

While cocoa powder will still give you a chocolate flavor, cacao powder is the best choice for a more nutrient-dense, healthier gluten-free thin mint cookie.

If you try these gluten-free thin mints, I’d love to hear what you think! Leave a comment below, share this recipe with a friend, or save it for later so you can come back to it anytime those chocolate mint cravings hit.

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