Almond Flour Thin Mints (NO Eggs, NO Dairy, NO Gluten)

Why You’ll Love This Recipe

I love how these thin mints are allergy-friendly without sacrificing flavor or texture. They’re crisp and snappy with that classic mint-chocolate combo that’s so satisfying. They’re easy to make, freeze beautifully, and don’t require any animal products or gluten. Whether I’m making them for myself or for friends with dietary needs, these cookies are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Almond flour

• Unsweetened cocoa powder

• Coconut oil (refined or unrefined)

• Maple syrup or agave syrup

• Peppermint extract

• Baking soda

• Sea salt

• Dark chocolate chips (dairy-free)

• Extra peppermint extract (for the coating)

Directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix almond flour, cocoa powder, baking soda, and salt.

3. I add melted coconut oil, maple syrup, and peppermint extract, stirring until a dough forms.

4. I roll the dough between two sheets of parchment and chill it for 10–15 minutes for easier cutting.

5. Using a small round cookie cutter, I cut out cookies and place them on the baking sheet.

6. I bake for 10–12 minutes until the edges are set, then cool them completely.

7. I melt the chocolate chips with a bit of coconut oil and stir in peppermint extract for the coating.

8. I dip each cookie into the chocolate, place them on a lined tray, and chill until the coating is firm.

Servings and timing

This recipe makes about 20 thin mints.
Preparation time: 20 minutes
Chilling and baking time: 30 minutes total

Variations

I sometimes use monk fruit syrup or date syrup for a lower-glycemic option. For a stronger minty bite, I add more peppermint extract to the dough and coating. I’ve also tried dipping only half of each cookie for a different look and feel.

Storage/Reheating

I store these cookies in an airtight container in the fridge for up to 10 days. For longer storage, I freeze them—they taste amazing straight from the freezer. I don’t reheat these; they’re meant to be enjoyed chilled or at room temp.

FAQs

Can I use another flour instead of almond flour?

I stick with almond flour for the best texture. Other flours like coconut or oat won’t produce the same crisp snap.

Are these cookies crunchy or soft?

They’re crisp like traditional thin mints, especially after chilling or freezing.

Can I skip the chocolate coating?

Yes, but I love the full experience with the coating. If I skip it, I sometimes add mini chocolate chips to the dough instead.

Is coconut oil required?

Yes, it helps bind the dough and creates that glossy chocolate coating. I use refined coconut oil if I want to avoid a coconut flavor.

Are these freezer-friendly?

Absolutely. I freeze them in a single layer and store in a bag—they taste even better cold.

Conclusion

Almond Flour Thin Mints are a perfect way to enjoy a nostalgic favorite with none of the gluten, dairy, or eggs. Crisp, minty, and covered in rich chocolate, they’re everything I want in a cookie—with none of the ingredients I don’t. Whether I’m snacking or sharing, these treats always hit the spot.