Grain Free Skinny Mint Cookies – Paleo/GF/DF/SF

Skinny Mint Cookies 2_TheHealthyGFLife


Every year, about this time, I start seeing them…those adorable little girls in the Girl Scout uniforms, selling their boxes of cookies at every retail entryway in my town. Uggh! Curse you Thin Mints!!!

I finally said “Enough!” of the Thin Mint deprivation and set about to create a grain free version my family could enjoy. I was so happy with the final result, which debuted in my second cookbook Paleo Indulgences (Victory Belt Publishing, released September 18, 2012).

The response to this recipe has been overwhelming! Apparently, I wasn’t the only one craving a healthier, gluten and grain free version of these little gems. And I was so happy when the illustrious Elana Amsterdam of Elana’s Pantry liked them so much, she put her own twist on my original recipe! You can find her version here.


Skinny Mint Cookies 1_TheHealthyGFLife


I decided it was time to share the original recipe in hopes of saving some of you from caving and eating the real deal this year. I hope it helps keep you on track!



Paleo Skinny Mint Cookies
Yields 60
Delightfully crunchy, chocolaty and minty cookies that will remind you of the real thing!
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Dry Ingredients
  1. 1¼ cups almond flour
  2. ½ cup coconut flour, sifted
  3. 2 TBSP arrowroot starch
  4. ¼ cup unsweetened cocoa powder
  5. ¼ tsp sea salt
Wet Ingredients
  1. ½ cup pure maple syrup
  2. 1 large egg
  3. ½ tsp pure peppermint extract
  4. ¼ cup coconut oil, melted
  1. ¾ cup chopped dark chocolate (or Enjoy Life Chocolate Morsels or Equal Exchange Semi-Sweet Chocolate Chips)
  2. 2 oz unsweetened 100% cacao chocolate (I use this to cut down on the sugar, but you can use additional chocolate chips/chopped chocolate if you'd like)
  3. ½ tsp pure peppermint extract
  1. Place the dry ingredients in a medium bowl and whisk to combine.
  2. Add the wet ingredients, except the coconut oil, to the dry. Blend with a hand mixer.
  3. With the mixer on low, slowly pour in the coconut oil. Mix well.
  4. Place the dough on a large sheet of plastic wrap. Using the plastic wrap as a guide, shape the dough into a 1¾-inch diameter log. (You can divide the dough into thirds to make it easier.) Wrap tightly and freeze until very firm, about 2 hours.
  5. Preheat the oven to 350°F.
  6. Remove dough from the freezer and slice into ¼-inch-thick rounds.
  7. Place the rounds on 2 parchment-lined baking sheets. Bake 12-14 minutes, rotating trays part way, or until centers are firm to the touch and the edges start to brown slightly.
  8. Remove trays from oven. Remove cookies from trays and cool completely on wire racks.
  9. Meanwhile, melt the coating ingredients in the top of a double boiler over simmering water, stirring until smooth.
  10. Using 2 forks, dip each cookie in the chocolate coating, scraping off any excess along the edge of the bowl. (If there is such a thing as excess chocolate!)
  11. Return cookies to the parchment-lined baking sheets. Refrigerate until chocolate sets, about 30 minutes to 1 hour. Store cookies in an airtight container in the fridge up to 5 days, or in the freezer up to 3 months.
  1. This recipe makes a lot, so feel free to cut it in half, but I really recommend making the entire batch and rolling the dough into two or three logs. Then you can freeze the spare logs and have cookies ready in no time whenever a craving or special occasion arises!
Adapted from Paleo Indulgences
Adapted from Paleo Indulgences
The Healthy GF Life


  1. How great are these?! What a great snack treat


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