Girl Scout Cookies - Thin Mints


  1. 1 cup + 1 tbsp blanched almond flour
  2. 1 tbsp tapioca
  3. 1/3 cup good quality cocoa powder
  4. 1/4 cup + 1 tbsp grass-fed butter or favorite vegan butter spread (*See tip below)
  5. 1 tsp vanilla extract
  6. 1/2 tsp peppermint extract
  7. Dash himalayan sea salt
  8. 2 tbsp pure maple syrup or raw honey (3 tbsp if you like a little extra sweet)

Chocolate Coating
  1. 1/2 cup dark chocolate
  2. 1/4 tsp peppermint extract


  1. Preheat oven to 350
  2. In a bowl combine dry ingredients followed by wet ingredients; roll into a ball, wrap in parchment paper and let chill in the refrigerator for 30-45 minutes
  3. Remove dough and place onto a piece of parchment paper- sprinkle with additional tapioca
  4. Place a second sheet of parchment paper over it
  5. Using a rolling pin, roll out dough to approximately 1/4 inch
  6. Use a cookie cutter to cut out cookies and gently lift cookies with a spatula to place them onto a lined baking sheet (if dough is very soft, place back into the freezer for an additional 10 minutes)
  7. Bake for 15 minutes or until crisp
  8. Remove and let cool completely, cookies will be crunchy
  9. Once cooled melt chocolate and add in extract
  10. Dip cookies and let set in fridge


  1. As tradition goes, store thin mints in the freezer!