My own version of Paleo Thin Mint Fudge Cookies are finally here. These crispy mint cookies are dipped in a minty chocolate layer, for the perfect dupe of the classic Girl Scout Thin Mint Cookies. And mine happen to be gluten-free, refined sugar free, paleo friendly, and don’t contain artificial ingredients!
Meet my all-time favorite childhood cookie!
Growing up, Thin Mint Girl Scout cookies were my all-time favorite cookie. When I was a Girl Scout, I would make my mom purchase several boxes at a time (and then hide them in my room). When I grew up, I’d support all the local Girl Scouts and stock up. The only thing is, it became an unhealthy obsession. There was something about those cookies that became really addicting. When I look back, I think it was a combination of the sugar and corn syrup, that stimulated major cravings. I literally could not control myself around them. So after I healed from my eating disorder, I decided to create my own copycat recipe, with nutritious ingredients, so that I could enjoy them without those crazy cravings that came from the refined sugars. Again, I am just sharing my own personal experience.
But anyway, that’s neither here nor there, let’s get right in to this recipe, it’s a good one.
What you need to make Copycat Paleo Thin Mint Fudge Cookies
You need just 8 simple ingredients to make these cookies!
Almond flour: In this recipe, I used Bob’s Red Mill almond flour, which is always my go-to in my baking recipes. I have not tested other flours.
Cocoa powder: I recommend using unsweetened cocoa powder, since the cookies are sweet enough from the coconut sugar and the chocolate chips. You can also use cacao powder!
Coconut sugar:Coconut sugar is another sweetener that I love to bake with, both because I don’t ever taste the coconut, and two, because it’s an unrefined sugar (meaning, it’s not processed).
Baking soda:Baking soda is a necessary ingredient in this recipe, but you only need 1/2 teaspoon, and that’s because we don’t want these cookies to rise, like you would in a traditional cookie recipe.
Egg: I have only tested this recipe using an egg. However, I will go on the record and say that I *think* a flax egg will work as a substitute.
Coconut oil: You need coconut oil in this recipe, both in the cookies and in the chocolate coating. Please don’t substitute another oil. If you don’t want to taste the coconut, be sure to use refined coconut oil.
Peppermint extract: The star ingredient of this recipe is of course the peppermint extract, since these are mint cookies! Go easy with it, a little goes a long way!
Sandwich the dough between two pieces of parchment paper, so it is easy to roll out evenly. By doing this, you avoid having the dough stick to your kitchen counter. If you don’t have parchment paper, you can also do this same thing by using two pieces of Cling plastic wrap. Then get out your rolling pin and get rolling! You want to make sure that your cookies are only about 1/4-inch thick.
Use a round cookie cutter or a glass to form perfectly round cookies. If you are going the cookie cutter route, I have this cute little set, and it’s come in handy for so many recipes! Otherwise just use the back of a small cup as your cookie cutter.
Move over Girl Scout Thin Mint Cookies, I have the perfect copycat recipe that rivals the OG. In fact, my Copycat Paleo Thin Mint Cookies are made with better-for-you ingredients, no refined sugars, and are gluten-free and paleo friendly. And just like the OG Thin Mints, you can freeze these and enjoy them when ever you like. I am obsessed with this recipe and I know you will be too!
1 ½cupsalmond flour
⅓cupcocoa powder, unsweetened
2tablespoonscoconut oil, melted
Mint Chocolate Coating
1 ½cupschocolate chips
Preheat oven to 325 F and line 2 baking sheets with parchment paper. Set aside.
In a medium-size mixing bowl, mix together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
Once the dry ingredients are well combined, add the egg, melted coconut oil and peppermint extract.
The dough should form a big ball!
Refrigerate the dough for 15-30 minutes.
Remove the bowl from the fridge.
Line a piece of parchment paper on the counter and add the ball of dough onto the parchment. Place another piece of parchment paper on top, and use a rolling pin to make it nice and flat and even!
Now, begin forming the cookies.
To do this, use a round cookie cutter or the back of a small cup as a “cookie cutter,” to form round cookies.
Gently place each cookie flat on the baking sheet.
You want the cookies to be nice and thin, about ¼ inch thick.
Repeat process until all of the dough is used.
Bake for 18-20 minutes or so.
Let them cool, and they will firm up once they have cooled completely.
Once the cookies have cooled, prepare the chocolate sauce.
To make the chocolate sauce, add the chocolate chips and coconut oil into a microwave safe bowl, and then microwave in 3, 30-second intervals, stirring to ensure that a liquid chocolate is formed! Once you have the perfect liquid chocolate mixture, stir in the peppermint oil.
Dip each cookie into the melted chocolate mixture and return them to the baking sheet.
Return to the fridge to set for about 10-15 minutes.
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!