These healthy Thin Mints are even better than the original: crisp mint-chocolate cookies coated in a simple homemade chocolate layer made with cocoa powder, coconut oil, and maple syrup.
Growing up, Thin Mints were my favorite Girl Scout cookie — I could never resist their crisp texture and cool mint flavor. I wanted to recreate that classic combination while using cleaner, more nutrient-dense ingredients. This recipe swaps processed flours and oils for chickpea flour and uses coconut oil and pure maple syrup for a straightforward, naturally sweet coating. The result is a cookie that is crispy, minty, and satisfying without the artificial additives.
Chickpea flour is an excellent base for these cookies: it adds protein and structure, binds without eggs, and creates a uniquely crisp texture that mimics traditional Thin Mints. One important note: raw chickpea flour has a strong, unpleasant flavor, so do not taste the dough before baking. Once baked and coated, the cookies develop a rich chocolate-mint character that will have you reaching for seconds.
Ingredients and substitutions
- Chickpea flour — the main dry base; provides protein and crispness.
- Cocoa powder — unsweetened, for deep chocolate flavor.
- Baking soda — a small amount to lighten the texture.
- Sea salt — balances sweetness and enhances chocolate.
- Coconut oil — melted; you can also use cocoa butter for a more chocolatey fat.
- Maple syrup — natural sweetener that helps bind the dough.
- Peppermint extract — use peppermint, not spearmint, for the classic Thin Mint flavor.
Recipe overview
This recipe yields about 10–12 small cookies. The dough is simple: whisk dry ingredients together, add the wet ingredients, and form thin discs. Bake until firm, then press each cookie to release trapped air and create a crisp texture. Cool the cookies, dip them in a smooth chocolate coating made with melted coconut oil, cocoa, maple syrup, and peppermint, and freeze briefly to set the coating. For a thicker coating, repeat the dip after the first layer hardens.
Directions
- Preheat the oven to 400°F (200°C).
- Combine the dry ingredients in a bowl: chickpea flour, cocoa powder, baking soda, and sea salt.
- Make a well in the center and add the wet ingredients: maple syrup, melted coconut oil, and peppermint extract. Stir until a cohesive dough forms.
- With slightly damp hands (this prevents sticking), shape the dough into 10–12 thin discs about 1/8 inch thick. Place them on a baking sheet lined with parchment paper.
- Bake for 10–12 minutes, or until the cookies feel solid to the touch. Do not underbake — underbaked chickpea dough will retain a harsh flavor.
- Remove from the oven and immediately press down on each cookie with a fork or the back of a spoon to flatten and expel any trapped air; this step helps produce the crisp texture associated with Thin Mints.
- Transfer the cookies to the freezer for about 10 minutes while you prepare the chocolate coating.
- For the coating, whisk together room-temperature melted coconut oil, cocoa powder, maple syrup, peppermint extract, and a pinch of sea salt until smooth. Ensuring ingredients are all at room temperature prevents the fat from seizing.
- Dip each cooled cookie into the coating, fully covering it. Place coated cookies on wax paper and freeze until the coating is firm. If you prefer a thicker shell, repeat the dipping and freezing once more.
- Enjoy once the chocolate has set. Store the cookies in the freezer for best texture and freshness.
Tips and recipe notes
- Bake exactly as directed. If the cookie tastes off after baking, it likely needs a bit more time in the oven to eliminate the raw chickpea flavor.
- Always use peppermint extract for the classic mint flavor; spearmint will give a different, sweeter profile.
- Use room-temperature ingredients for the coating to avoid the coconut oil clumping or seizing. Warm the coconut oil gently if needed, but allow it to cool slightly so it’s not hot when mixed with cocoa.
- If you want a firmer, more chocolatey shell, dip twice, freezing between layers. For a thinner shell, one dip is sufficient.
- Store these cookies in the freezer for best texture and to keep the coating crisp. They also soften slightly if left at room temperature for a few minutes before serving.
Recipe details
Prep Time: 10 mins • Cook Time: 14 mins • Freeze Time: 20 mins • Total Time: 44 mins • Servings: 12 cookies
Ingredients (detailed)
Cookie
- ⅔ cup + 1 tablespoon chickpea flour
- ¼ cup cocoa powder
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ cup maple syrup
- 2 tablespoons coconut oil, melted
- 1½ teaspoons peppermint extract
Chocolate coating
- ⅓ cup coconut oil, melted
- ⅓ cup cocoa powder
- 2 tablespoons maple syrup
- ¾ teaspoon peppermint extract
- Pinch of sea salt
Nutrition (per cookie, approximate)
- Calories: 134 kcal
- Carbohydrates: 13 g
- Protein: 2 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 6 g
If you try this recipe, please leave a rating and a comment to let me know how it turned out for you!