Homemade Thin Mints Recipe

I never thought a healthier homemade Thin Mint could be this crisp, chocolatey, and freezer-worthy. These vegan gluten-free cookies have that classic mint chocolate snap, without the store-bought box.

I’m obsessed with these Homemade Thin Mints because they hit that crisp, chocolatey, minty snap I crave without the cookie-box drama. I love how the almond flour gives them a delicate crunch, while dark chocolate wraps everything in that bold, snappy shell.

But the real pull is the peppermint chill after each bite. So good.

I keep them stashed in the freezer because I like them extra firm and dangerously snackable. And honestly, I don’t miss the original when these are around.

They taste rich, clean, and intense in the best way, with that classic Thin Mint attitude I adore.

Ingredients

• Almond flour keeps these tender, nutty, and a little more filling than usual.
• Cocoa powder brings that deep Thin Mint vibe without making things too sweet.
• Tapioca or arrowroot starch helps the cookies snap instead of crumble.
• Fine sea salt makes the chocolate taste bigger.

  Tiny thing, big payoff.

• Baking soda gives the cookies just enough lift, but they stay crisp.
• Melted coconut oil adds richness and keeps the dough easy to work with.
• Maple syrup sweetens things naturally, with a cozy little caramel note.
• Vanilla rounds out the cocoa, so it doesn’t taste flat.
• Peppermint extract is the whole point.

  Fresh, cool, and very snackable.

• Dark chocolate coating makes them feel like the real deal, just homemade.
• Plus, coconut oil in the chocolate helps it melt smooth and glossy.

Ingredient Quantities

• 2 cups (200 g) blanched almond flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/4 cup (30 g) tapioca starch or arrowroot starch
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 3 tablespoons melted coconut oil
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 8 ounces (225 g) dairy free dark chocolate or dark chocolate chips for coating
• 1 tablespoon coconut oil for melting with the chocolate

How to Make this

1. Preheat oven to 325 F (163 C) and line a baking sheet with parchment paper.

2. In a bowl combine almond flour, cocoa powder, tapioca or arrowroot starch, fine sea salt, and baking soda. Stir to blend.

3. In a separate small bowl whisk melted coconut oil, maple syrup, vanilla extract, and peppermint extract until smooth.

4. Pour wet ingredients into dry ingredients and mix gently until a cohesive dough forms. If too sticky chill 10 minutes.

5. Place dough between two sheets of parchment and roll to about
1.5 to 3 mm thick (very thin).

6. Use a small round cookie cutter (about
1.5 to 2 inches) to cut rounds; re-roll scraps and repeat. Transfer cookies to prepared sheet about 1 inch apart.

7. Bake 10 to 12 minutes until set around the edges but not overbrowned. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.

8. Melt dairy free dark chocolate with 1 tablespoon coconut oil in a microwave in 20 second bursts stirring between, or in a heatproof bowl over simmering water, until smooth.

9. Using a fork or dipping tool, coat each cooled cookie in melted chocolate, tapping off excess, and place on parchment to set.

10. Chill cookies briefly in the refrigerator until chocolate is firm, then store in an airtight container in the fridge for up to 1 week.

Equipment Needed

1. Oven and baking sheet lined with parchment paper
2. Medium and small mixing bowls
3. Measuring cups and spoons
4. Whisk and rubber spatula or wooden spoon
5. Rolling pin and extra parchment sheets for rolling
6. Small round cookie cutter (1.5 to 2 inch)
7. Wire cooling rack
8. Microwave-safe bowl or heatproof bowl for double boiler
9. Fork or dipping tool and an airtight container for storage

FAQ

Homemade Thin Mints Recipe Substitutions and Variations

• Almond flour: swap with finely ground hazelnut flour for a similar texture and nutty flavor, or use blanched sunflower seed flour for a nut-free option (may brown faster)
• Tapioca starch: substitute with cornstarch or potato starch at a 1:1 ratio for thickening and chewiness
• Melted coconut oil: use melted vegan butter or neutral oil such as avocado or light olive oil (keeps dairy free if using vegan butter)
• Pure maple syrup: replace with agave nectar or honey (use honey only if not keeping the recipe vegan)

Pro Tips

1. Chill the dough briefly if it feels too soft before rolling. Cold dough is much easier to roll super thin without sticking, and it helps the cookies keep a crisp edge in the oven.

2. Roll between parchment and aim for an even thickness. If some cookies end up thicker than others they will bake at different rates, so rotate your pan and check the edges early to avoid overbrowning.

3. Temper the chocolate gently for a shiny, snappy coating. Warm it slowly and stir frequently. If it looks grainy, let it cool a bit and stir until smooth before dipping, and use a fork to tap off excess to get a neat finish.

4. Store them layered with parchment in an airtight container in the fridge, and bring a few to room temperature before serving so the texture and peppermint flavor open up.