Paleo “Thin Mints”

Paleo Thin Mints
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
These copycat thin mint cookies are made with real food ingredients and will definitely hit the spot when you are craving the minty chocolaty goodness of the famous Girl Scout classic.
  • 3 c fine almond flour
  • 4 T 100% natural unsweetened cocoa powder
  • ⅛ tsp sea Salt
  • ½ tsp baking soda
  • ⅓ cup raw honey
  • 2 T liquid coconut oil
  • ½ tsp mint extract
  • 1 egg
  • Frosting:
  • 2 cups Dark Chocolate Chips ( I use Lily's. NO SUGAR, ALL NATURAL, VEGAN AND NON GMO)
  • 2 T coconut oil
  • 1 T grass fed butter
  • ½ t mint extract
  1. Preheat oven to 350 F.
  2. Combine all dry ingredients together in a large bowl.
  3. In a separate bowl, melt the coconut oil into the honey (so that it has a more liquid consistency), then whisk in the egg and the mint extract.
  4. Pour the wet ingredients into the dry and stir until its texture is even.
  5. Using a melon baller or spoon of about 1 T scoop and place the cookie dough balls on either parchment paper.
  6. To flatten the cookies into their “thin” size, use a large piece of parchment paper to place on top of dough balls. If your mixture seems extra wet and the parchment paper is sticking, (I'd check after pressing the first ball) you can remove parchment paper and use a large piece of plastic wrap. I use the bottom of my salt container but you could use a can or bowl, press down to flatten the cookies.
  7. Bake at 350 F for 11-13 minutes.
  8. While the cookies are resting, begin the frosting with a double boiler. In a small/medium-sized saucepan, heat about 1” of water to a light boil. Place a small, shallow mixing bowl on top of the pot and fill with the dark chocolate chips, coconut oil and butter.
  9. Stir constantly until they’re completely melted.
  10. Add in the mint extract and stir.
  11. Remove from the heat and place the cookies individually in the frosting. I use a tooth pick to turn the cookies and make sure they are well covered without a mess and chocolate waste.
  12. Remove covered cookie from bowl, and allow extra chocolate to drain off for a couple of seconds.
  13. Transfer cookie to parchment paper and allow to dry about 1 hour. Place in freezer for 10-15 minutes to set the frosting completely.
  14. Store in the fridge or freezer, and enjoy!


Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

Sign up for a FREE Sample Meal Plan

Before you leave, subscribe for a FREE 2 DAY MEAL PLAN & to stay up to date with news and announcements!