Healthy Thin Mint Cookies (Vegan, Gluten-Free & Refined Sugar Free)
These homemade Thin Mint cookies are vegan, gluten-free, and refined sugar free. A crisp chocolate-mint cookie coated in chocolate and made with clean ingredients.
Healthy Thin Mint Cookies (Vegan, Gluten-Free & Refined Sugar Free)
Bethany Cameron @lilsipper
18
15 minutes
10 minutes
95
American
Dessert
These Homemade Thin Mint Cookies are a clean-ingredient twist on the classic chocolate-mint favorite. Crisp, chocolatey, and coated in a smooth chocolate shell, they deliver that nostalgic mint-chocolate flavor - without grains, soy, refined sugar, or artificial ingredients.
Unlike traditional versions, this recipe is made with simple pantry staples and naturally sweetened with raw honey. The result? A better-for-you mint cookie you can feel good about serving your family.
And yes… they’re even better straight from the freezer.
Why You’ll Love These
- ✅ Vegan
- ✅ Paleo
- ✅ Grain-free
- ✅ Gluten-free
- ✅ Dairy-free
- ✅ Soy-free
- ✅ Oil-free
- ✅ Refined sugar-free
- ✅ No artificial flavorings
Crispy edges, rich cocoa flavor, and that cool peppermint finish.
Ingredients
1 cup blanched almond flour
½ cup black cacao powder (regular cocoa works, but color and flavor will differ)
2 scoops Bethany’s Pantry Digestive Support Protein Vanilla (essential for texture and structure — acts as a lower-carb flour replacement)
2 Tbsp raw honey
½ cup + 1 tsp hot water
½ tsp peppermint extract
Chocolate chips, for coating
Directions
Preheat oven to 350°F (175°C).
In a bowl, combine almond flour, cacao powder, and Digestive Support Protein.
In a separate small bowl, pour hot water over honey and stir until dissolved.
Add peppermint extract to the honey mixture.
Combine wet mixture with dry ingredients and mix until a dough forms.
Roll dough between two sheets of parchment paper to thin (Thin Mints are meant to be thin!).
Cut into small circles and place on a parchment-lined baking sheet.
Bake for about 10 minutes, depending on thickness.
Allow cookies to cool completely (this helps them crisp up).
Freeze briefly while melting chocolate.
Coat cookies in melted chocolate and refrigerate until firm.
For best texture, store in the freezer and enjoy chilled.
