It’s that time of the year when your door bell rings and you are confronted with the delightful decision of whether to buy one or two boxes of Girl Scout cookies. Because let’s be honest, the answer is hardly ever “no.” Am I right or am I right? These Healthy Thin Mint Girl Scout Cookies (that are vegan, too!) have so much joy packed into each tiny bite!
So today, I am dedicating this recipe to all the Girl Scouts that have ever knocked on my door growing up and the joy those tiny bites into thin mints would bring during each Spring season. These Healthy Thin Mint Cookies are honestly SUPER similar to the original thin mints. My family had a hard time distinguishing between the two!!
My favorite part is how surprisingly easy, simple, and quick they were to make!
I dedicated about 2 hours of my day to finding the perfect recipe that would compliment the original thin mints recipe, and it ended up working out great on the first try! I was so excited, because that meant I could eat the finished cookie in sooner than I thought!!
The cookie itself is crunchy and sweet, it almost reminded me of a chocolate butterfinger. The almond flour makes a huge difference in the taste compared to all other flours, especially since there is no butter to add that rich flavor to them. As a healthier substitute for butter, the GLORIOUS combination of extra virgin olive oil, maple syrup, and almond flour add a super rich and delicate flavor to the thin mints.
I am just still surprised at how amazing these thin mints taste and how similar they are to the original thin mint!
Alright, now let’s grab our aprons, because I think we have some healthy thin mints to make!
Healthy Thin Mint Girl Scout Cookies (Vegan)
- 1 3/4 cup Almond Flour
- 1/3 cup Cacao Powder
- 1/4 cup Maple Syrup
- 2 tbsp. Extra Virgin Olive Oil
- 3/4 tsp. Peppermint Extract
- 1/4 tsp. Vanilla Extract
- Pinch of Sea Salt
- 1 cup Semisweet or Dark Chocolate
- In a bowl, whisk together the almond flour, cacao powder, and sea salt.
- Add in the maple syrup, extra virgin olive oil, peppermint extract, and vanilla extract into the same bowl. Using a fork, mix all ingredients together until well-combined.
- Pour the cookie dough into a piece of saran wrap and form into a tight, rectangular shape. Chill in the refrigerator for 20 minutes.
- Preheat oven to 350F.
- Place the dough on a piece of parchment paper, then place another equal-size piece of parchment paper on top. Using a rolling pin, roll out the dough to be 1/8″ to 1/4″ thick. (I recommend rolling the cookie dough thicker rather than thinner.)
- Cut each individual cookie about 2″ in diameter. (You can use a cookie cutter, champagne flutes, spice jar cap, etc.)
- Transfer each cookie cut-out to a pan lined with parchment paper.
- Bake for 15-16 minutes.
- Cool the cookies completely. In the meantime, melt the chocolate.
- Cover each cookie in the melted chocolate and place back on the pan with parchment paper.
- Place the cookies in the fridge or freezer until hardened. Enjoy!
Hope you all have a lovely day making these healthy thin mint cookies! xxL