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Paleo Thin Mints

paleo thin mints girl scout cookie recipe
Gluten-free thin mints are a scrumptious Paleo holiday cookie and make a great gift for friends and neighbors.

Don’t be sad that it’s Girl Scout Cookie season, because now it’s gluten-free Girl Scout Cookie season, and you can partake in gluten-free Thin Mints. You can even dive into Paleo Girl Scout Cookies, otherwise known as Paleo Thin Mints.

Give thanks for this to the fabulous Tammy Credicott, author of Paleo Indulgences. Without her book, full of fabulous Paleo recipes (including a couple of Paleo Girl Scout Cookie recipes), I would not have thought of making this delicious gluten-free dessert.

Paleo Thin Mints


  1. In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt
  2. Pulse in shortening, honey, and peppermint extract until dough forms
  3. Roll out dough between 2 pieces of parchment paper to ⅛ inch thick
  4. Freeze dough for 15 minutes
  5. Using a 2-inch cookie cutter, cut out dough
  6. Transfer circles to a parchment lined baking sheet
  7. Bake at 350° for 4 minutes
  8. Cool completely on the baking sheets, then freeze for 1 hour
  9. Melt chocolate and peppermint extract in a small saucepan over very low heat
  10. Dip each cookie in chocolate, then place on a parchment-lined plate
  11. Transfer plate to freezer for 1 hour
  12. Serve

Makes 20 Thin Mints

Store your Paleo Thin Mints in the freezer for the best texture and crispy crunch.

These healthy, gluten-free cookies are the perfect hostess gift, housewarming present, or DIY holiday gift. Since Purim is right around the corner (February 23, 2013) you can give gluten-free Thin Mints alongside your Hamantaschen.

I love to reduce, reuse, and recycle. So when I give gifts for holidays such as Purim, I focus on making something simple, yet special, and definitely not wasteful. I place my homemade baked goods in reusable tins. You can purchase used tins for your cookies and candies at your local thrift store. Carefully scrub and de-glutenize the tins, then run them through the dishwasher. This makes a great gluten-free holiday gift, or hostess gift, and reduces waste during Christmas and other holidays such as Purim.

Here are some more paleo dessert recipes you might like to use for Purim, other gift baskets, holiday cookie exchanges or any time of year:

posted on February 15, 2013, 111 comments

  1. Kim

    Elana – I love your site and your recipes & have been following you since I first went gluten free four years ago. With this recipe though, you have made my life complete! I am GF, DF & egg-free, so many Paleo recipes don’t work for me. I am so excited about this one! Thin Mints were always my absolute favorite Girl Scout cookie, and now I can finally have them again (and feel good about what I’m eating)! Thank you SO much!

  2. Candice

    Substitute for vegan palm shortening??

  3. Marian

    Would also love to know a substitute for the vegan shortening- would coconut oil work or butter?

  4. Leilani

    I’m so excited for these!! Thank you!!

  5. Thin Mints were my absolute favorite Girl Scout cookie. I’m so excited to try these!

  6. Claire Traas

    Oh DARN, I can’t make this recipe because i don’t have any CELTIC sea salt, I only have the NORMAL kind! Shucks!

  7. Kathy

    I will just never get over how amazing you are Elana!

  8. candice

    any substitute for almond flour for a nut free version?

  9. Kenna

    Yay! Up next…the peanut butter (sun butter) tagalongs? I think I may use your cookie as ground work and spend some time this weekend trying to get those fatty patties in my belly. Thanks for rockin’ it, Elana!

    • Tonya

      I just have to say that I love that you said “get those fatty patties in my belly”. Just totally made me smile.

      • Kenna

        Ha! Glad I could make you smile, Tonya. In case you are interested, I think I did a decent job creating those fatty patties…
        Use Elana’s cookie recipe, minus the cocoa.
        1/2 cup Sun Butter
        1/4 cup Honey
        1/4 cup Coconut Flour
        2 tsp. Vanilla
        Chocolate chunks
        Bake the cookies after cutting the shapes. Melt chocolate. Let cool. Generously apply butter. Paint chocolate over cookie. The first batch I did had too much chocolate (I dipped them) and not enough filling.
        I haven’t had the tagalongs for years, but this did my belly wonders. :)

        • autumn

          Is the sunbutter layer the combo of the honey/coconut flour/vanilla or just the sunbutter? And using the rest of the ingredients for the cookie? Just to clarify… I can’t wait to make them :)

    • Have you gotten the tag alongs to work? I’d love to see the recipe!

  10. Debbie B.

    Elana, I absolutely love your sense of humor, in addition to your recipes, of course!

    (That you’re Jewish makes your blog the best! Shabbat Shalom.

  11. Omogosh these look fabulous and I love the ingredients!

  12. Anne Quintanilla

    Thin Mints are my fave GS cookies! It just happened, I began my Whole30 on the month of GS cookie sales :( Thanks to you, I will be able to get my fix, of course, after this month. Love your recipes!!!

  13. Karen

    Oh, you’ve done it again! Cannot wait to try these. My favorite cookie. I wonder if you have any idea how much you have enhanced the quality of my life with your recipes…….. Thank you!

  14. Mia

    Thank you so much for this recipe! I am looking forward to trying it.

  15. Neera@gfcfrasoi.blogspot.com @ gfcfrasoi.blogspot.com

    Wonderful. These cookies are so tempting. I am going to give a try. :)

  16. Debbie

    any substitute for almond flour for a nut free version?

  17. Cassidy @ Cooking Gluten (& Dairy) Free @ cookingglutenfree.blogspot.com

    Thanks for the wonderful recipe, I have a grain free girl scout thin mint recipe on my site but it was when I was still using dairy free butter and sugar! I love your ingredients, thanks again!


  18. I wish I saw this sooner :- ) Oh, well .. I already purchased a box of thin mints to support a colleague’s daughter. Next year I’ll know better.


  19. melissa

    I made these and found the honey flavor to be distracting….. has anyone tried anything else in it’s place? I can’t do agave syrup though…. maple syrup??? Not sure if that would go with peppermint either.

  20. I’m so excited that you posted this recipe because it led me to your Paleo Samosas recipe!!

  21. Aimee

    Thank you so much for the recipe! My whole family loved these. I am lazy and didn’t freeze the dough or roll them out. I just made little balls and flattened them out on my baking sheet, they came out imperfectly shaped, but tasty just the same.

  22. Tonya

    Thank You Elana!!! I made these today and they are as good as I remember the originals being. I did use coconut oil instead of the palm shortening and I used peppermint oil instead of extract. They are fantastic! My daughter is gluten and dairy free and has been for the past 5 years. This is her first experience with Thin Mints and I’m sad to report that she LOVES them and I’m going to have to share them with her. :)

  23. Paige

    YUM! Making these today! BUT, substituting Creme de Menthe flavoring instead of peppermint to get the real girl scout cookie flavor..bought it last year to make healthier whole wheat thin mints before celiac came to the house and now paleo…….mmmm!

  24. Shari in NC


    I just made them; they smell delicious!! We’ll taste once they come out of the freezer! Can’t wait!

    What suggestions do you have for dipping the cookies in the peppermint chocolate? I dipped them in the pan (on low heat) on a fork; some cookies broke in the process and many bent (but then straightened out back on the pan.)

    Thanks for educating us,
    Shari in NC

  25. Christyn

    These are so good! I substituted coconut oil for shortening and also xylitol plus 1/4 cup water for the honey to make them even lower sugar. I did need to freeze the dough about 30 minutes before rolling out and they were still pretty fragile but I got them up with a thin spatula… They seriously take just like I remember thin mint cookies (which I’ve dreamed about for years) tasting! Thanks Elana!

  26. Sarah @ mommade.org

    These were absolutely delicious! Thank you so much for sharing. A top-notch substitute, for sure. I had a hard time transferring them to the cookie sheets, but I probably waited too long after taking them out of the freezer. I also just spread the frosting over the tops of the cookies rather than dipping them in. So tasty!

  27. Elana, I’m going to try your two desserts – paleo thin mints and the cc scones. My wife is trying hard to be Gluten Free; plus 2 of her kids have health reasons to avoid gluten. I think having an awesome baked desert will be a lot of fun. I like to bake and if I can show up with a thoughtful and tasty dessert, I’ll be back in the running for cool food guy.

  28. Joyce

    Elana, these were fabulous. I used hazelnut flour in place of almond, and coconut oil instead of shortening. So good! Thank you!

  29. Gwen @SimplyHealthyFamily @ simplyhealthyfam.blogspot.com

    OH Geez! Now I’m in trouble! These are one of my favorite indulgences. Now I can make them whenever I get an emergency Thin Mint craving! ;)

  30. beth

    my husband’s birthday is next week and he asked for these instead of a cake…sooooo excited. THANK YOU!!!!

  31. Stacy Malinow

    Please continue to support my petition to Encourage the Girl Scouts to sell a gluten free cookie

  32. Emily @ Tips on Healthy Living @ tipsonhealthyliving.com

    This looks amazing–it makes me feel better about Girl Scout cookie season :)

  33. ginger

    Hi I am very very new at not being able to eat any grains. so I have been searching for recipes. So anyway I wanted to make the Simple Bread which I down loaded from your site. I fallowed it just like it said etc. there was not enough liq. to make any kind of batter. so I just wasted two and a half cups of almond flour. was there a miss print in the recipe or what. We live on a very fixed income so I can not afford to waste food. please let me know if the recipe is wrong of what, it is so simple to make up but it won’t turn out. Ginger

  34. These look amazing! Can you substitute butter or Earth’s Balance instead of shortening? Also, instead of almond flour can you use a GF blend?

    Thank you!

  35. Ellen

    My daughter is a Girl Scout and also has a severe gluten allergy. She is out selling her cookies but can’t have even one. She remembers thin mints from her ore allergy days a d misses them. I made these as a surprise for her. She LOVED them! Thank you so much for making a little girl feel like a Girl Scout.

  36. Anastasia Healthy Mama Info @ healthymamainfo.com

    These look absolutely delicious! The kids will love these & so excited to try this recipe, not to mention, all the ingredients are healthy & organic:) Thank you!

  37. elizabeth

    Can anyone tell me exactly what is meant by dark chocolate chunks? Is this unsweetened chunks or sweetened?

    • Tina

      Dark chocolate is not the same as unsweetened. Dark would be similar to a bittersweet chocolate but you could also sub in semi-sweet which is pretty easy to find. Semi-sweet is sweeter than bittersweet.

  38. I am beyond excited to have found this site….gf thin mints a celiac chicks dream….I would love to have you follow my journey..the more likes I get the more fitness challenges I must do http://www.facebook.com/Rachels365DayChallenge

  39. Jennifer @ theglutenbigot.com

    I made this recipe as soon as I saw it the other day. It should have had a warning that you will not be able to control yourself and will keep going back to the freezer for more :) Completely love, this has rocketed to be one of my favorite recipes and I will completely post on my blog about making them and photos of how mine turned out. I didn’t have a small circle cookie cutter so I just cut into diamond-ish shapes. It worked really well!

  40. Britt in TX

    Yes!!!!!! You’re the best!!! I can’t wait to try making these!! Man, it’s a good thing I ate the girl scout thin mints the other day. My mom been telling me to watch my sugar; )Now I can make this and she well love it too!! Thanks again!

  41. Tana

    I find it endlessly fascinating with so many sites, be it paleo, vegan, grain-free or gluten free, the endless amount of sweet recipes there are. Sweet seems to trump savory hands down. Yet, as I eliminated wheat from my diet, my tolerance for things sweet diminished substantially.

    And yet, over everything else, it is really the sweets that I think are causing the bulk of our diabetes epidemic. It’s quite a thing to witness really. Thanks for all your work, sweet and savory!

  42. Mary Gordon

    Hi Elana, I am new to GF and GF allergies : (

    What can I substitute for the coconut flour and the shortening and how much of each substitute? I cannot have coconut or potato flour!

  43. Hannah

    These are better than the originals! Thank you Elana!

  44. Cindy Sue

    I just pre-ordered her latest cookbook, and have just gotten the first two, although I am overwhelmed, it is a GOOD overwhelmed, I am thrilled! Am I understanding correctly that you can substitute honey for any agave in Elana’s recipes? Is this one of the major differences in the Paleo recipes?

    Side Note:
    I buy local honey from the Co Op, one teaspoon a day of your local honey is suppose to help with allergies over a period of time.

  45. Cindy Sue

    Oh, and I forgot, can I use butter for coconut oil or palm shortening?

  46. Cindy Sue

    gosh I sound like a pest, but one more thing, has or does anyone use King Arthur Blanched Almond Flour?

  47. Whitney @ The Newlywed Chefs @ thenewlywedchefs.com

    Oh, yum! This looks fabulous, and I love the whole ingredients that are used. Wonderful!

  48. Great recipe share. Girl Scout cookies are so delicious but full of calories. Plus now with this recipe, I can have these any time I get the urge for these cookies rather than just during the “girl scout cookie season”.

  49. Betty

    ! I have celiac and adrenal issues and have bee. Grain free a few years with the help of your books and website! I make your chocolate chip scones (I add some shredded coconut and walnuts) every week. They are my emergency food. I’m still nursing my 14month old and can’t lose my final 10 pounds. How do you keep from gaining weight with almond/coconut flours? I’d love your tips. I see that Elana can’t answer comments. Any body else have any tips?

  50. KoalaGirl

    Does anyone know if you can substitute peppermint oil (edible essential oil) for peppermint extract?

  51. Kristin

    Just finished making up the dough and it’s in the freezer as we “speak”. I wondered why the recipe was for such a small batch before I made it, and now I know why…the dough is soooo delicious that if I didn’t have a small batch I’d eat half of it raw!!!! (I don’t want to face my kids with only 10 cookies left, the shame of it) Thanks a million for all your wonderful recipe’s. My daughters and I are currently baking our way through your cupcake book and absolutely loving it too. Favorite so far is the Flourless Chocolate Hazelnut Cupcakes with Chocolate Ganache. They were much too good for words!

  52. These cookies are amazing! Thanks for another wonderful recipe! :)

  53. cindy

    you are my chef hero elana! thank you for this recipe. now i can feel even more guilty for turning down girls scouts and there fundraising efforts! ;-)

  54. LeanChick @ usescoconutoil.com

    What an amazing recipe – the coconut flour works great.. I of course substituted coconut oil.. Perfection! Thank you!!

  55. LMB

    Wow, these were fantastic, so similar to the real thing! I substituted coconut butter for the shortening and they were really great.

  56. Terry

    These were amazing! Just one question. My melted chocolate was so thick I couldn’t dip the cookies. I smeared it on them with a spoon. Anybody else have that problem or a solution? How do you make the chocolate runnier??

  57. carol Perkoski @ incarolscare.com

    Hi Elana,

    I am gluten free and grain free and pre diabetic. I really appreciate all your wonderful recipes. I am hoping you will post more recipes with coconut sugar and nectar rather than agave. I am an inexperienced baker and wonder if you can provide info in your FAQ’s about the equivalents using coconut sugar. I found a frosting recipe online that uses coconut sugar and arrowroot blended to make it into a powdered sugar consistency for frosting.

  58. Brooke

    This recipe is awesome!! I made these for a friend who recently discovered many food allergies, and she really loved them. I substituted coconut oil for shortening, and agave for the honey, just because it was what I had on hand. I ended up with 50 cookies, however, so I had to use about 10 oz of dark chocolate. My husband loved them, too, and this will be a go-to recipe from now on. Thanks so much!

  59. Claudia

    Hi. Is there a substitute youlike for Almonds? Son is allergic to all nuts and soy.

  60. Jessica

    Is there anything that can be substituted for the almond flour? It seems most recipes contain nuts.

  61. Jessica

    Thank you Jamie W. for the suggestion of substituting pumpkin seed flour & sunflower seed flour for almond flour!

  62. Anne Rollo


    These sure bring back memories from my Girl Scout Days! What would the Carb count be on these cookies, please?

    Thank you,


  63. Nancy Ryan

    These sound yummy! What do you use to dip them? Just sounds real messy if using my fingers.

  64. Tried these today. FREAKIN YUM!!!! I would have a hard time telling them apart from the real deal. After they came out of the oven I wanted them a little bit crunchier than they seemed to be so I threw them in the dehydrator for 12 hours. Now they have that perfect thin-mint crunch. Definitely going to be a favorite!

  65. Val S

    Hi there! I have a question, I have tried many of your recipes, and they always taste great. When I make any of your cookies, they completely fall apart. I’m wondering if it may be altitude, or If I’m doing something wrong. I’m right at sea-level, so you know if this should change anything? And if not, is there any suggestion you have for preventing this!

  66. Amanda

    OMG… these are so great my non paleo family and friends love ‘em too… now… if I could just stop eating them….;) Thanks for the recipe;)

  67. These were very easy to work with and tasted great. THe only thing I had to do differently was that I had to bake the cookies for 14 minutes, not 4. Also, I only had mint extract (a combo of spearmint and peppermint) on hand, so the peppermint flavor was not as intense as I would’ve liked. Will try these again using peppermint extract.

  68. Jane

    Hi there,
    What could I substitute for chocolate please? As I am on a paleo diet. Thanks.

  69. ShazInNV

    My sister-in-law had this problem. She found if she made the dough the night before and refrigerated it overnight, it held together fine.

  70. Christina

    Hi Elana, I love your recipes and have followed you for years…and I’m a Boulder County resident as well!! So quick question: Could I use coconut oil instead of palm shortening in the Paleo Thin Mint recipe (and others)? I hesitate to support the palm oil industry because of the effect it has had on climate (see Years of Living Dangerously series), but who knows maybe the coconut industry similarly impacts the environment… Thanks!

  71. Amazing. Made these tonight and they are perfect. Just SO good. When left in the freezer, they are better than the original thin mints. I did have to bake the cookies for 8 minutes (not 4) but mine were probably a little thicker than 1/8″.

  72. glutenfreemaven @ gravatar.com/glutenfreemaven

    Which chocolate chunks do you use that are paleo friendly? Are they sugar free?

  73. Mia

    Thank you Elana! These are a wonderful treat!

    I didn’t have coconut flour, so I left it out and it turned out fine.

  74. Amy

    I use this recipe to make the best chocolate chip cookies ever. I omit the cacao powder and increase almond flour by two tablespoons, use coconut oil instead of shortening, use vanilla instead of peppermint and add a handful of chips once batter is mixed. I do not put in the freezer, I just drop tablespoon full on parchment lined cookie sheet and use a small piece of parchment to smush the batter down with the bottom of a glass. Bake for 4 minutes or til edges are golden. If you can wait, letting them cool completely is best as they firm up. Thank you Elana.

  75. Cindy markley

    Need sugar free for these cookies. What can I use as coating instead of chunks. Would like to make all your candies but need sugar free chocolate. Thank you

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top