Make Your Own (Healthier) Thin Mints at Home… Because Who Doesn’t Love Girl Scout Cookies?

I’ll admit it, I don’t love Girl Scout cookies… at least not the ingredients. But it is that time of year, so I thought it would be fun to try to bake a healthier version of one of the most popular cookies. Yesterday, Alice and I decided to make Thin Mints — minus the hydrogenated fats, refined sugar, and gluten — and I have to say, they’re delicious.  The good news is that they are fairly low in sugar, have a low glycemic index, and are filled with protein, fiber, and lots of good grass-fed animal fat (which means lots of Vitamins A and D). Woohoo! Now, if they were only low in calories…

Here is what you need for the cookie:

  • 1/2 cup grassfed Kerrygold butter, softened
  • 1 egg
  • 1/4 cup raw honey
  • 3/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 cup cocoa powder
  • 1 teaspoon organic peppermint extract (I got mine at Whole Foods)

And here’s what you need for the outside chocolate coating:

  • 1 1/2 cup of dark chocolate chips (Whole Foods 70% Cacao)
  • 3 tablespoons butter

To start, bend together the softened butter and the honey with a hand held mixer. Add the egg and beat to make a soft batter. Mix in the flour in small increments. You want it to be soft and smooth. Mix in the cocoa powder and peppermint until blended well.

Roll the dough into a log and refrigerate for 30 minutes.

Line a baking sheet with parchment paper. Slice the dough from the chilled log into approximately quarter-inch thick slices then place the rounds on the parchment-lined cookie sheet. Bake at 350 degrees for seven to nine minutes. Allow to cool.

Once the cookies have cooled completely, make your chocolate coating by melting the dark chocolate chips and butter in a saucepan over low heat. I also stirred in about four drops of Stevia… I am competing with Girl Scout cookies after all! Dip the cookies into the chocolate with a fork and place each one on a cookie sheet lined with parchment paper until it sets.  You can refrigerate the chocolate-covered cookies to speed up the process.

Enjoy, but not too fast! You’ll want to save some for the freezer; they’re even better the next day once they are frozen. I was skeptical because they aren’t crunchy like Thin Mints, but I’m telling you, the taste is unbelievable, and from what I remember, very close to the original Thin Mint cookies. My husband, kids, and in-laws all agreed!

Oh, and Alice just had one and said, “These are even BETTER than Girl Scout cookies, Mom!” My neighbor had a frozen one and said the same thing! I will be making these again… just not too soon.


Landria Voigt, C.H.H.C., is the Nutritional Consultant and Public Speaker at Dr. Taz’s Atlanta Center for Holistic & Integrative Medicine office. She is a graduate of The University of Georgia and the Institute of Integrative Nutrition. She is author of the the book Super Paleo Snacks as well as the popular family and nutritional blog Stir It Up! where she shares her healthy recipes aimed at pleasing even the most finicky of palates, as well as forward-thinking ideas about nutrition. 

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