Healthy Thin Mints – A crispy, mint chocolate cookie surrounded by a delicious homemade coating made with cocoa powder, coconut oil, and maple syrup.
How to make healthy thin mints
Every time I pass by a Girl Scout, I begin salivating for Thin Mints, a la Pavlov’s dog.
I’ve said it before, and I’ll say it again, I love the combination of chocolate and mint together!
As a kid, my dad would buy a few boxes of Girl Scout cookies to support a co-worker’s kid, and I’d demolish the Thin Mints before anyone else had a chance to get their hands on them.
With ingredients like hydrogenated oils, invert sugar, and ‘natural’ and artificial flavors, they weren’t exactly a healthy treat.
Ever since I posted my Chickpea Flour Chocolate Chip Cookies, I’ve been getting such great feedback from you all about them, so I’ve wanted to employ the versatile flour in other recipes.
I made this cracker recipe for my oldest daughter using the bean-based ingredient, and in considering the great ‘crisp’ it added to that, I thought it would work awesome as a Thin Mint.
Why use chickpea flour?
Chickpea flour is awesome because it’s high in protein, it doesn’t need eggs to bind it together, and it’s able to be used on its own in recipes, without having to combine other flours, starches, or gums with it.
The one thing to remember when working with it is DON’T TASTE THE BATTER!
I made this mistake early on with it, thinking it was ‘bad’ and tossing out the recipe.
Before being baked, chickpea flour has a universally unpleasant taste, which is really the only drawback (you can’t eat the dough).
The flour lends a crispy texture to these cookies that’s unique to traditional Thin Mints, making the recipe that much more legitimate.
The mint flavor is pretty spot-on, if I do say so myself, and the chocolat-y coating sets the whole cookie off perfectly so that you WON’T feel like you’re missing out on anything!
Healthy Thin Mints (Grain-Free, Nut-Free)
- 2/3 cup + 1 Tbsp chickpea flour
- 1/4 cup cocoa powder
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup maple syrup
- 2 Tbsp coconut oil melted
- 1 1/2 tsp mint extract
- 1/3 cup coconut oil or cocoa butter melted
- 1/3 cup cocoa powder
- 2 Tbsp maple syrup
- 3/4 tsp mint extract
- Preheat the oven to 400 degrees.
- Mix together the dry ingredients for the cookies: flour, cocoa, salt, and baking soda.
- Make a well in the center of the dry mix and add the wet ingredients (maple syrup, coconut oil, mint extract).
- Stir everything until well combined.
- Using wet/damp hands (so the dough doesn't stick), make about 16 small, round Thin Mint-sized discs (the dough should be about 1/8 inch in thickness).
- Place the cookies onto a parchment paper-lined cookie sheet.
- Bake the cookies for 12-15 minutes, until solid to the touch.
- Immediately out of the oven, press down on each cookie with a fork to further flatten the tops and eliminate the small amount of air present (this contributes to making the cookie crispy).
- Place the cookies in the freezer while you prepare the chocolate coating (or for about 10 minutes until cool to the touch).
- Whisk together the ingredients for the chocolate coating until smooth.
- Once cooled, dip each cookie into the coating, covering it completely.
- Place the cookies onto a large wax paper-lined plate and into the freezer to harden.
- Enjoy once the chocolate coating has solidified, but keep in the freezer for best storage (especially if using coconut oil in the coating, as this melts quickly).
Be certain to bake the cookies as stated. If you taste anything ‘off’, chances are the cookies did not bake long enough, and the chickpea flour taste is still present.
Use room temperature ingredients when making the chocolate coating. If there is a cold ingredient, it will cause the fat in the coating to seize and clump.
Make sure to use peppermint extract, NOT spearmint.
Some of the items I use in this recipe include:
Crispy, minty deliciousness!