Paleo Thin Mints

January 12, 2014

It’s been years since I’ve had Girl Scout Cookies, and like most of us, they hold a special, longed for place in my heart.

In our house, we kept the thin mints in the freezer (like you do).  It was always a challenge to open the roll and not eat the entire thing. A challenge I frequently failed at. Of all the Girl Scout cookies, Thin Mints were always my favorite. Every year we bought two boxes and every year they never lasted as long as I would have liked. 

So as an answer that love of and longing for minty, chocolatey crispy cookies, I have made the BEST THIN MINTS, EVER.

They are paleo, they are egg-free, they could very easily be vegan if you replace honey with agave. They are AMAZING.

I adapted this recipe from Elana’s Pantry. She’s an evil genius. 

paleo thin mints

Leave more room between the cookies than this unless you want just one big cookie instead of 15 different ones

decadent chocolate mint cookies

These actually taste better than they look.

Paleo Thin Mints
The best girl scout cookie made the way I can eat them (paleo!). And egg-free to boot.
  • 1 cup blanched almond flour
  • 1 tsp coconut flour
  • 2 Tbsp cocoa powder
  • ⅛ tsp celtic sea salt
  • ¼ tsp baking soda
  • 2 Tbsp soy-free palm shortening
  • ¼ cup honey
  • 1 tsp peppermind extract
  • 6 ounces 99% chocolate
  • 3 heaping Tbsp honey
  • ½ tsp peppermint extract
  1. Dump the blanched almond flour, coconut powder, cocoa powder, celtic sea salt, baking soda, palm shortening, honey and peppermint extract into the food processor and blend until completely mixed up and looks like batter.
  2. Dump the dough between two large pieces of parchment paper and using a rolling pin, roll the dough until it's flat and somewhere around ⅛th of an inch.
  3. Freeze for 15 minutes.
  4. Put a 3rd layer of parchment paper on your cookie sheet.
  5. reheat the oven the 350 degrees F.
  6. Take the dough out of the freezer, take off the top layer of parchment, and using a cookie cutter or the top of a glass (like I did) around 2 to 3 inches in diameter, cut out circles of dough and place them on the cookie sheet. Give them a few inches around to expand.
  7. Salvage the scraps of dough by rolling it again, freezing it and cutting out more circles.
  8. Bake at 350 degrees F for 4 minutes.
  9. Let the cookies cool and then put them in the freezer for 30 to 60 minutes.
  10. When you've got about 10 minutes to go on the freezing, melt down the chocolate, honey, and peppermint extract until completely melted and blended in a double boiler (homemade or otherwise).
  11. Keeping the chocolate in the double boiler to keep it warm, dip the frozen cookies in the chocolate. I've found that it's tastiest to just dip part of the cookie in and leave part of the it out since this chocolate sauce is INTENSE. It's pretty that way too.
  12. Freeze again for 30 to 60 minutes.
  13. EAT. (I would keep these in the freezer just generally)


homemade cashew milk and thin mints I made cashew milk to drink with these cookies. I highly recommend some sort of creamy beverage with these cookies. 

This is the baked and then frozen cookie without the chocolate coating. It’s really good that way too. Crispy and chocolate, minty and much less rich, so if that’s what you’re looking for, this is it.

girl scout cookies paleo style


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About the Author ()

Lillian's Test Kitchen is an online cooking web series. The recipes in this series are always grain-free, gluten-free, dairy-free, soy-free, and cane sugar-free. The recipes are also all (at this point) paleo. Some are vegan. Some are raw. I use the best ingredients I can find (and afford). But Lillian's Test Kitchen is not so much about food as it is about the experience of trying something you have never tried before and then finding the joy, comedy and laughter in those small moments in spite of and also often, because of dietary restrictions. My goal is to inspire others to take their health into their own hands and make their own food.

Comments (3)

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  1. Ooo these look SO good. my mom is going to be really happy to see this recipe with no dairy or eggs too! Valentine’s day is going to be good :)

  2. amber says:

    Oh my GOD, Lillian, you had me laughing soooo hard. LOVE that sexy chocolate making music. Love the last part too, man that 80’s guitar sounds so sweet. But seriously, you are so hilarious and I love watching your videos. And this recipe, wowza. I am going to give it a try (I’ve never made thin mints), but have used peppermint in a ton of recipes with chocolate because that’s a favorite combo – right. Best food combo ever. Thanks for the laugh my friend.

    Big hugs,

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