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Gluten-Free Thin Mints

Girl Scout cookie season is right around the corner and just because you’re lactose intolerant or gluten-free doesn’t mean you should miss out! These copycat Thin Mints are just as good as the real thing… maybe even better!

The recipe couldn’t be simpler. Just combine all the cookie ingredients in a bowl. Bake the cookie. Coat in chocolate— and just like that you’ve got yourself a show stopping number! 

This is a perfect Valentines Day treat for a loved one or an awesome dessert to keep on hand in the freezer whenever you get a hankering for Girl Scout cookies! 

For tips on how to melt the ghee and the chocolate using a double boiler, click here!

For more healthy delicious cookie recipes, click here! 

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I chose to use two different flours in this recipe because almond flour is a very soft flour but cassava flour is more of a starch so it’s going to give you that crisp bite that comes with a traditional Thin Mint! I can’t wait to hear what you think about this recipe!

If you make this recipe, please let me know by sharing on social media with a link to the recipe and tag me on Instagram or share a review in our Facebook community! Sharing recipe links are my love language and I’m so grateful for y’all’s support!

For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight hit stores December 2019 and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! To finish off the trilogy check out Instant Loss on a Budget for crowd-pleasing meals that are as as friendly for your wallet as they are for your waistline! Featuring 125 NEW recipes that all cost less than $10 to make (most can be made for less than $5) Instant Loss on a Budget is proof that wholesome food doesn’t have to be expensive.

5 from 3 votes

Gluten-Free Thin Mints

Makes 28 cookies
Print Recipe

Ingredients

For the cookies

  • 1 3/4 cup packed superfine almond flour
  • 1/3 cup cacao powder
  • 1/4 cup cassava flour
  • 1/4 cup raw cane sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 large eggs
  • 2 tablespoons ghee or grass-fed butter
  • 1/2 teaspoon pure vanilla extract

For the chocolate

  • 1 1/2 tablespoons ghee or grass-fed butter
  • 10 ounces dairy-free/soy-free chocolate like Enjoy Life brand
  • 1 1/2 teaspoons pure peppermint extract

Instructions

  • Preheat your oven to 300°F
  • In a large bowl combine the almond flour, cacao powder, cassava flour, sugar, baking powder, sea salt, eggs, ghee, and vanilla extract. Stir until combined. 
  • Prepare two baking sheets by placing a sheet of parchment paper over each one. Use a tablespoon to measure out cookie balls on the sheet and press each ball into a thin circle. 
  • Bake for 25 to 30 minutes. My oven takes 30 minutes. Let cookies cool on a wire rack for 15 minutes while you use a double boiler to melt the ghee and chocolate. Combine with a whisk and stir in the peppermint extract.
  • Working quickly, coat each cookie in chocolate and place back on the parchment paper. Let the cookies set up in the refrigerator for an hour before serving. Store in the refrigerator or freezer. 

Notes

Tip: If you want smaller more Girl Scout cookie sized cookies, use 1/2 a tablespoon to scoop the cookie dough onto the baking sheet. 
Note: If you can't do dairy at all you can substitute coconut oil for ghee in this recipe.
Note: Make sure you use an oil based peppermint extract. If you use water based your chocolate can seize because water is introduced. If your chocolate seizes you can use more water to fix it. Boil some water and add 1 teaspoon at a time and stir vigorously till it smooths out.
Author: Brittany Williams instantloss.com

22 Comments

    1. Hello,
      Thanks so much for reaching out! For this recipe you can substitute 1:1 the cassava flour in this recipe with arrowroot flour. What we are going for in this recipe is a cookie that is crisp and that’s why cassava flour is added. I get my cassava flour and my arrowroot flour on Amazon which you can find here:https://amzn.to/2ZeVC5b and here:https://amzn.to/3tO7rO1

  1. Sounds wonderful! I have a daughter with nut allergies so cannot use almond flour. She is also gluten free. What flour would you recommend I substitute for almond?

    1. Hi Shelley,
      Unfortunately I haven’t tested this recipe out with any other flour other than almond. If you try it with something different report back and please let me know how it goes.

  2. These look so delicious! Sadly I have a high almond sensitivity which causes reactions all over my face. Is there a worthy substitute recommendation for the almond flour?

    1. Hi Carrie,
      Unfortunately I haven’t tested this recipe out with any other flour other than almond. If you try it with something different report back and please let me know how it goes.

    1. Hi Michelle,
      For this recipe you can not substitute the cassava flour for regular gluten-free flour. You could however substitute 1:1 the cassava flour in this recipe with arrowroot flour. What we are going for in this recipe is a cookie that is crisp and that’s why cassava flour is added. I get my cassava flour on Amazon which you can find here:https://amzn.to/2ZeVC5b

    1. Hi Shannon,
      For this recipe you can not substitute the cassava flour for regular gluten-free flour. You could however substitute 1:1 the cassava flour in this recipe with arrowroot flour. What we are going for in this recipe is a cookie that is crisp and that’s why cassava flour is added. I get my cassava flour and my arrowroot flour on Amazon which you can find here :https://amzn.to/2ZeVC5b and here :https://amzn.to/3tO7rO1

  3. Is there a sub for cassava flour? I know Tapica flour isn’t the same but I can only get that in the country I live in. I have read sometimes it can be used as a sub. 🙂 thanks in advance!

    1. Hi Catie,
      Thanks so much for reaching out! For this recipe you could substitute 1:1 the cassava flour in this recipe with arrowroot flour. What we are going for in this recipe is a cookie that is crisp and that’s why cassava flour is added. I get my cassava flour on Amazon which you can find here:https://amzn.to/2ZeVC5b.

  4. 5 stars
    These were amazing the chocolate didn’t wanna melt completely smooth so I just iced the cookie with it like a sugar cookie but they were perfect.

  5. Can I use Swerve or Stevia in place of the sugar? I’m diabetic and my husband has cancer so we’re trying to stay away from sugar. Thanks!

  6. 5 stars
    I just made these and substituted oat flour for almond (1:1). I did have to add 1/2 cup plus 2 tbsps oat milk. I added it 2 tbsps at a time until I got a dough consistency. They came out perfect.

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