Thin Mint Cookies in a Cup are a copycat version of Girl Scout Thin Mint Cookies, only better (yeah, I said it)! A crisp chocolate cookie layer topped with a thick layer of chocolate & peppermint.

No need to wait all year to buy a box (or 10) of thin mint cookies, you can easily make these at home yourself all year round! This version also happens to be grain free, gluten free and egg free, so if you avoid those allergens, you’re in luck!

I remember the first Girl Scout season after my son and I went gluten & grain free and I had to tell him “no” when it came to Thin Mints. He was devastated, which left me devastated. That year I figured out how to make a homemade version of thin mints that were safe for both of us and while they were delicious, they were pretty time consuming to make. Thanks to a teething baby that had me up all hours of the night a few weeks ago, I dreamed up this version in my head and they came out better than I expected. Bonus….they are SO easy to make!

How To Make Thin Mint Cookies in a Cup

If you live a grain and/or gluten free lifestyle, you probably have all the ingredients you need on hand, but if not, I highly recommend buying what you need and making these, they’ll be worth it!

• In a large mixing bowl, whisk together almond flour, tapioca flour (or starch, it’s the same thing), pure cocoa powder & salt.
• In a small mixing bowl, whisk together melted butter, pure vanilla extract (or baker’s extract), pure peppermint extract & pure maple syrup.
• Pour wet ingredients into dry ingredients and combine using a fork.

• When batter is well combined, chill in fridge for 30 minutes.
• After batter is chilled, knead dough using hands and separate into 12 equal parts.
• Line a muffin tin with silicone muffin cups (while you can use paper muffin liners, I don’t recommend it) and press dough into bottom of muffin cup.

• Bake at 400 degrees for 15 minutes.
• Remove from oven and let cool completely. Cookie will continue to set up and get firm while it is cooling.
• While cookies are cooling, prepare topping.
• In a double broiler (or fill a pan with water and place a glass mixing bowl on top), combine dark chocolate chips and coconut oil and whisk until completely melted.
• Add in pure peppermint extract and mix well.
• To assemble cookies, use a 1/2 tbsp and spoon the chocolate coating on top of the cookies in the muffin liners. Once all 12 cookies are topped, use remaining chocolate to make sure each one is completely covered.

• Place entire muffin tray in freezer and freeze until solid, at least 1 hour.
• Once solid, remove cookies from muffin liners and store in freezer in an airtight container.

Cheers to eating thin mints whenever you damn well please!

Print

Thin Mint Cookies in a Cup

Thin Mint Cookies in a Cup are a copycat version of Girl Scout Thin Mint Cookies, only better (yeah, I said it)! A crisp chocolate cookie layer topped with a thick layer of chocolate & peppermint. 

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Freezer 1 hour

Total Time 25 minutes

Servings 12

Ingredients

• 1 cup + 1 tbsp almond flour
• 1 tbsp tapioca flour (starch)
• 1/3 cup pure cocoa powder
• 1/4 tsp salt
• 5 tbsp butter melted
• 1 tsp pure vanilla extract (or baker's extract)
• 1/2 tsp pure peppermint extract
• 2 tbsp pure maple syrup

Chocolate Coating

• 1 cup dark chocolate chips
• 2 tbsp coconut oil
• 1/2 tsp pure peppermint extract

Instructions

1. In a large mixing bowl, whisk together almond flour, tapioca flour, cocoa powder & salt. 

   In a small mixing bowl, whisk together melted butter, vanilla extract, peppermint extract and pure maple syrup.

   Combine wet ingredients with dry ingredients, using a fork. 

   Place dough in refrigerator to chill for 30 minutes. 

   Remove dough from fridge and knead with hands and then separate dough into 12 equal parts. 

   Line muffin tin with silicone muffin liners and press dough in bottom of each liner. 

   Bake at 400 degrees for 15 minutes. 

   Remove from oven and let cool completely. Cookies will continue to set up and firm while cooling.

   In a double broiler, combine dark chocolate chips and coconut oil and whisk until completely melted. Add in peppermint extract and mix well.

   Using a 1/2 tbsp, pour chocolate mixture on top of each cookie. Use remaining chocolate to coat any remaining parts so that each cookie is completely coated in chocolate. 

   Place muffin tin in freezer and freeze till completely solid, at least 1 hour. 

   Remove from freezer and pop cookie cups out of silicone liners. 

   Store in an airtight container (or baggie) in freezer.