Paleo Thin Mints (Gluten Free, Dairy Free)

These paleo thin mints are a fantastic treat: crunchy chocolate cookies dipped in minty dark chocolate. They’re an amazing healthier take on classic Girl Scout Thin Mints, made with wholesome ingredients that deliver that sweet, refreshing mint and chocolate combo we all love.

Thin Mints were hands down my favorite Girl Scout cookie growing up! My parents always picked up a box or two — one to stash in the pantry and another straight to the freezer. (Seriously, frozen Thin Mints? A total game changer!)

Now I’m excited to share my own paleo version of these classic cookies. They have a crispy chocolate base made with tigernut flour (you can swap almond if you want), sweetened gently with coconut sugar, and they’re coated in a dreamy mint chocolate glaze.

Trust me, once you try these, you won’t miss the traditional Thin Mints at all! They’re clean, paleo-friendly, gluten free, dairy free, and even nut free — all while packing that same addictive flavor and perfect crunch.

Why You’ll Love these Paleo Thin Mints

• Paleo friendly – these treats skip gluten, grains, and dairy, so they fit perfectly into a clean eating lifestyle.
• Nut free – thanks to tigernut flour, these cookies are totally nut free, making them great for allergy-sensitive folks.
• Simple to make – just one bowl for the dough, a quick chill, roll, bake, and then a fun dip in minty chocolate.
• Healthy but delicious – you’ll enjoy a guilt-free cookie that tastes like a decadent treat.

Ingredients

You’ll find the full detailed ingredient list in the recipe card below, but here’s what goes into these paleo thin mints:

• Tigernut flour – this is key to keeping the cookies paleo and nut free. If you’re curious about tigernut flour, I have a great guide all about it. If nut-freedom isn’t a must, almond flour works well too.
• Coconut sugar – gently sweetens the dough with a hint of caramel.
• Cocoa powder – any cocoa powder works fine, but I love using Dutch processed for a rich chocolate flavor.
• Salt – just a pinch to bring out all the flavors.
• Palm shortening – this helps give the cookies a buttery texture without dairy. Feel free to swap butter if you’re not avoiding dairy.
• Egg – helps bind everything together. I haven’t tested an egg-free version yet, but I’ll keep you posted.
• Vanilla extract – adds a nice depth of flavor.
• Peppermint flavoring – brightens both the cookie dough and the melted chocolate coating.
• Tapioca starch – used when rolling out the dough to keep things from sticking.
• Dark chocolate – your favorite dark chocolate chips work perfectly for dipping.
• Coconut oil – thins the chocolate just enough for a smooth dip.

How to Make Paleo Thin Mint Cookies

Here’s how I make these thin mints, step by step. You’ll want a large bowl, whisk, spatula, parchment paper, rolling pin, circular cookie cutter, and a baking sheet. Oh, and all those tasty ingredients too! Ready? Let’s go:

1. Start by mixing all the dry ingredients together, then blend in the wet ingredients until a dough forms.
2. Wrap the dough and chill it in the fridge for at least 30 minutes — this makes it easier to roll.
3. While the dough chills, preheat your oven to 350°F.
4. When chilled, dust your dough generously with tapioca starch, then roll it out between two sheets of parchment paper to about ⅛ inch thickness. Use a round cookie cutter (I like around 2 ¼ inches wide) to cut out your cookies.
5. Arrange the cutouts on a baking sheet and bake for 10 minutes.
6. Let the cookies cool completely before doing the fun part — dipping them in melted chocolate.
7. Dip each cookie in your peppermint chocolate mixture, set on parchment, and let the chocolate harden. You can even top them with extra melted chocolate if you want to get fancy!

Storage

These cookies hold up best stored in the freezer, where they keep their crisp texture and fresh minty taste for up to two months. You can also keep them in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks — but honestly, I always grab mine frozen! Frozen thin mints are such a treat.

Tips and Tricks

• Dust generously with tapioca starch – this keeps your dough from sticking and makes rolling out way easier.
• Go small with your cookie cutter – I prefer a round cutter about 2 ¼ inches in diameter for that classic thin mint size.
• Freeze for crunch – stashing these gems in the freezer not only preserves freshness but gives them an extra satisfying crunch.

FAQ

Are Thin Mint Girl Scout Cookies gluten free?

Not the classic ones — they contain gluten. But my paleo thin mints are totally gluten free and grain free, so you can enjoy these guilt-free!

Do I have to use tigernut flour?

Tigernut flour is ideal here because it keeps the cookies nut free and paleo. That said, almond flour is a fine substitute if you’re not worried about nuts.

What’s the best way to dip the cookies in chocolate?

I’ve got a few tips for clean, shiny dipped chocolate cookies:
(1) Chill your cookies on a lined baking sheet in the freezer for about 20 minutes before dipping.
(2) Dip them one at a time into the melted mint chocolate, then place them back on the chilled baking sheet to help the chocolate set quickly and avoid melting or pooling.
(3) Use a fork to scoop the cookie out of the chocolate—let the excess drip off by scraping the fork edge against the bowl.
(4) For pretty details, melt an extra bit of chocolate, put it in a ziplock bag, cut a tiny tip off the corner, and pipe it over the cookies for a decorative touch.