Gluten-Free Thin Mint Cookies with Almond Flour
These homemade thin mint cookies capture the beloved Girl Scout flavor with a gluten-free twist. Made with almond flour and cocoa powder for rich chocolate flavor, then finished with a smooth chocolate coating and refreshing peppermint extract. The cookies are crispy yet tender, perfect for satisfying mint chocolate cravings any time of year. Rolling the dough between parchment makes handling easier, while chilling ensures clean cuts and prevents spreading during baking.
Ingredients
- 1 cup blanched almond flour
- ¼ cup cocoa powder
- ¼ cup coconut sugar
- ⅛ teaspoon salt
- 4 tablespoons butter or ghee, softened
- 1 egg
- 1 teaspoon peppermint extract
- 2 cups chocolate chips, melted
Instructions
- 1
Preheat oven to 350F
- 2
Whisk together almond flour, cocoa powder, coconut sugar, and salt in large bowl
- 3
Beat in butter, egg, and peppermint extract until mixture forms dough ball
- 4
Knead dough by hand if needed, adding water by tablespoon if too dry
- 5
Shape dough into disc and wrap in plastic
- 6
Roll dough between parchment to 1/4 inch thickness
- 7
Slide baking sheet under bottom parchment and chill in freezer for 10 minutes
- 8
Remove top parchment and cut circles with cookie cutter
- 9
Place cookies on parchment-lined baking sheet
- 10
Bake for 10-12 minutes
- 11
Cool cookies on wire rack while melting chocolate
- 12
Spoon melted chocolate over cooled cookies, covering tops and sides
- 13
Place wire rack over cookie sheet and refrigerate for 10-20 minutes to set
Tips
Chill the rolled dough in the freezer for clean cuts that won't stick to the cutter
Use a wire rack when coating to allow excess chocolate to drip off for even coverage
Add water gradually if dough seems too dry - almond flour can vary in moisture content
Good to Know
Store in airtight container at room temperature for up to 1 week or refrigerate for longer chocolate stability
Dough can be made 2 days ahead and refrigerated, or shaped cookies can be frozen before baking
Serve chilled or at room temperature for best chocolate texture
Common Mistakes
Don't skip chilling the dough or cookies will lose shape during baking
Let cookies cool completely before coating or chocolate won't set properly
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make these without a cookie cutter?
Yes, use a glass rim or knife to cut squares instead of circles. The shape won't affect the taste or texture.
What if my dough is too sticky to roll?
Add more almond flour gradually until workable, or chill the dough longer before rolling to firm it up.
How long do these cookies keep?
Store covered at room temperature for up to one week, or refrigerate for up to two weeks for best chocolate coating.