Paleo Thin Mint Cookies

The Thin Mint, everyone’s favorite girl scout cookie. I can say that without being controversial, because that’s how popular they are! They’re incredibly simple – minty, chocolatey, and delightfully crispy. Somehow that combination comes together in the best way possible.

Many of us haven’t had one of these cookies in years, but we still remember what they were like! Wouldn’t it be great to have a version with no grains, refined sugar, or preservatives? That’s why we came up with this recipe! Enjoy!


Paleo Thin Mint Star Cookies
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Cookie Ingredients
  1. 1 3/4 cups almond flour
  2. 1/3 cup cacao powder
  3. 1/4 cup maple syrup
  4. 1 tsp baking soda
  5. 1/4 tsp salt
  6. 1 large egg, slightly beaten
  7. 2 tbsp ghee, melted
  8. 1/2 tsp vanilla extract
Coating Ingredients
  1. 1 tbsp coconut oil
  2. 7 oz enjoy life chocolate chips
  3. 1 tsp peppermint extract
Cookie Instructions
  1. Preheat the oven to 300F and line two baking sheets with parchment paper.
  2. In a large bowl, combine almond flour, cacao powder, honey, baking soda and salt.
  3. Add in egg, ghee, and vanilla and stir well until dough comes together.
  4. Roll out dough between two pieces of parchment paper to desired thickness (I rolled mine very thin, about 1/8 inch thick).
  5. Lift off top piece of parchment and set aside.
  6. Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently.
  7. Place cookies on prepared baking sheet. Gather up scraps of dough and re-roll until too little is left to roll out.
  8. Bake cookies until firm to the touch, about 30 minutes. Remove and let cool (they will continue to crisp up as they cool).
Coating Instructions
  1. Place a metal bowl over a pot of gently simmering water, not allowing the bowl to touch the water. Melt coconut oil and chocolate together in the bowl, stirring until smooth. Remove from heat and stir in peppermint extract.
  2. Dip cookies into chocolate, using two forks to turn over and fully coat cookie. Gently pass chocolate-coated cookie back and forth between forks to remove excess chocolate, then place on waxed paper to cool and set.
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