Paleo Thin Mint Cookies (AIP)
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These paleo thin mint cookies are the real deal! They’re the perfect treat to take you on a walk down memory lane while still being gluten free, grain free, and AIP.
Girl Scout Cookie season is awesome! There’s something about only being able to get them for a limited time combined with the fact that they’re actually delicious that makes us all fall in love. I was a girl scout, and I sold quite a bit of cookies in my day… the most in my town one year actually 😉 My mom (who was one of the troop leaders) told our troop that we had sold enough cookies to go on a camping trip and I raised my hand and asked if we could go camping in a hotel. That’s one of her favorite stories.
But back to cookies… Thin Mints were always my favorite! They’re crispy without being too hard, super chocolatey, and have a subtle minty flavor that doesn’t overpower things. So when I realized I didn’t have any Girl Scout cookie dupes on my blog yet, I knew that’s where I had to start!
These Thin Mint cookies are paleo, dairy free, soy free, gluten and grain free, and easy to make AIP!
The Ingredients You’ll Need
Tigernut flour
Tigernut is a tuber, not a nut, so these are still nut free! I have not tried another flour.
Arrowroot Starch
You can likely swap this for tapioca starch.
Cocoa or carob powder
You can use any cocoa powder, or swap carob for AIP.
Gelatin
You’ll use dry gelatin powder to help bind the cookies. You cannot sub collagen in this recipe.
Coconut oil
I have not tried to make these coconut free, but you can try palm shortening as a swap.
Maple syrup
You can likely use honey as well.
Peppermint extract or peppermint oil
Peppermint extract usually has added ingredients, so if you’re AIP you’ll want to use a food grade peppermint oil. Peppermint oil is a bit stronger, so be careful of the strong scent when you open it the bottle!
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PrintPaleo Thin Mint Cookies (AIP)
- Total Time: 45 minutes
- Yield: 6-8 cookies 1x
Ingredients
For the cookies
- 3/4 cup tigernut flour
- 1/4 cup arrowroot starch
- 2 tbsp cocoa powder (sub carob powder for AIP)
- 1 tbsp gelatin
- 1/8 tsp baking soda
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 tsp peppermint extract (sub 1 drop of food grade peppermint oil for AIP)
For the coating
- 1/2 cup dairy free chocolate chips (sub homemade carob chips for AIP)
- 2 tbsp coconut oil
- 1/4 tsp peppermint extract (sub 1–2 drops of food grade peppermint oil for AIP)
Instructions
For the cookies
- Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with coconut oil.
- Combine the dry ingredients in a mixing bowl and mix well.
- Fold in the wet ingredients and mix very well until fully incorporated and dough forms.
- Take a small handful of dough at a time and slightly flatten it onto the parchment. Use a 2.5″-3″ round cookie cutter to cut the cookies, using your fingers to pull away any excess dough from the sides. Repeat with all of the dough.
- Bake in the preheated oven for 11-12 minutes. Very carefully transfer the parchment paper to a cooling rack. These cookies need time to set or they will break. Allow to cool and set before coating.
For the chocolate coating
- Bring a pot of water to a low boil and place a metal bowl over the top of the pot. Add the ingredients for the coating to the pot and stir until fully melted and incorporated. Carefully set the bowl to the side.
- Use a fork to dip one cookie at a time into the chocolate and evenly coat, allowing excess chocolate to drip off. Set aside on a cooling rack or parchment paper to harden in the fridge for 30 minutes or in the freezer for about 15 minutes.
- Optional- After the first coating of chocolate has hardened, use any remaining chocolate to drizzle over the tops of the cookies. Chill again to harden before enjoying.
Notes
All nutrition facts are estimations and will vary.
- Prep Time: 30
- Cook Time: 15
- Category: Treats
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 262
- Fat: 16.9g
- Carbohydrates: 24.8g
- Fiber: 5.4g
- Protein: 4.1g
AIP
Low Carb
Paleo
Whole30
These are amazing, they taste JUST like Thin Mints!!! My 11-year old said they were better than any other treat I have ‘ever’ made and that means a lot coming from his picky self! Thanks, Michelle! 🙂
★★★★★
So glad you liked it, Tarah! Thank you so much for trying it!
These are absolutely amazing! They taste just like thin mints! I have no issues with chocolate so I used it. I’m just so amazed with this recipe. I don’t think anyone would ever know these are AIP or Paleo. Wow! Thank you for these :).
★★★★★
Can I sub agar for the gelatin?
I’m not sure about agar agar since I don’t really work with it!
I’ve tried the cooking forming technique and while it certainly produces great results, I’m wondering if just rolling out the dough and using a small cookie cutter wouldn’t be just as good?
I haven’t tried, but it should work!
Just made these last night and I am obsessed. The only change I made was that I used avocado oil instead of coconut oil.I also only put the carob coating on half of them because I didn’t have enough. They’re just as good without the coating.
★★★★★
Is one cookie 262 calories? I read that above. Are these big cookies? How many cookies do you get per batch?
They’re pretty big! 2.5″-3″ so they’re on the larger side. I believe I got about 8.
These were really good! The cookie part was great. I messed up on making my own chocolate with carob powder. It never thickened up like regular melted chocolate. It was really runny and liquidy. But I still dipped my cookies in it. Lol. The flavor of the coating was just okay, but I’m sure if I had done it right, it would have tasted better. Overall, a great treat for AIP! Thank you for the recipe!
★★★★★
why do you suggest homemade carob chips for the paleo thing mints as opposed to buying carob chips?
Because store bought carob chips are still made with ingredients like soy, sunflower, etc and aren’t AIP compliant
Can I use agar agar in place of gelatin if I’m vegetarian?
I’m not sure about agar agar since I don’t really work with it!
I made these much smaller, used a barely full size 70 ‘cookie scoop’ and then pressed flat with fingers before baking, which was super quick and simple. Baked a shorter time, ca 10 minutes. Had intended to try the AIP carob coating, but they tasted SO amazing that I couldn’t risk how good they already were. I’m trying to keep sugar intake to a minimum, so smaller cookies made more sense, and these are SO GOOD, thank you for the great recipes!!!!
★★★★★
Thank you!!