Girl Scout Thin Mints contain problematic partially hydrogenated palm oils (trans fats), enriched flour, high fructose corn syrup, artificial flavors, and caramel color. This clean version uses butter and coconut oil for healthy fats, organic ingredients throughout, and real peppermint extract for authentic mint flavor without the inflammatory oils and chemical additives.
Based on: thin mints
· Makes approximately 30 servings (120 cookies)
· Serving: 4 cookies (33g)
Why This Recipe is Seed Oil Free
Commercial thin mints from girl scouts often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Deep chocolate flavor, replacing processed alkali cocoa
Pure peppermint extract
8ml (about 1.5 teaspoons) · Simply Organic Pure Peppermint Extract
Authentic mint flavor replacing artificial mint flavoring
Organic vanilla extract
5ml (about 1 teaspoon) · Simply Organic Pure Vanilla Extract
Enhances overall flavor depth
Baking soda
3g (about 1/2 teaspoon) · Bob's Red Mill Baking Soda
Leavening for proper cookie spread and texture
Sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt
Enhances flavor and balances sweetness
Instructions
Step 1. Preheat oven to 325°F (163°C). Line 2-3 baking sheets with parchment paper. In a large bowl, whisk together 450g organic flour, 80g cocoa powder, 3g baking soda, and 3g sea salt until no cocoa lumps remain - this takes about 1 minute of thorough whisking. The cocoa tends to clump, so ensure even distribution throughout.
Step 2. In a separate large bowl, cream together 120g room-temperature butter and 60g softened coconut oil using an electric mixer for 2-3 minutes until light and fluffy. Add 200g organic sugar and continue mixing for another 2-3 minutes until well combined and slightly pale. The mixture should be smooth with no visible coconut oil chunks.
Step 3. Add 8ml peppermint extract and 5ml vanilla extract to the butter mixture, beating until incorporated. The peppermint should be evenly distributed - taste a small amount to ensure the mint level is correct. Add more peppermint extract 1/2 teaspoon at a time if needed, up to 2 teaspoons total.
Step 4. Gradually add the flour-cocoa mixture to the wet ingredients in 3 additions, mixing on low speed between each addition until just combined. Don't overmix - stop as soon as no dry flour streaks remain. The dough will be slightly crumbly but should hold together when pressed.
Step 5. Turn the dough onto a clean work surface and gently knead 2-3 times to bring it together. Divide into 2 portions and shape each into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight - this is crucial for clean slicing and preventing spreading during baking.
Step 6. Remove dough logs from refrigerator and let sit for 5-10 minutes to soften slightly. Using a sharp knife, slice into rounds about 1/4 inch thick (roughly 8-9g per cookie). Place on prepared baking sheets with 1 inch spacing between cookies. Bake for 12-14 minutes until edges are set but centers still look slightly soft - they'll continue cooking on the hot pan.
Step 7. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container for up to 1 week at room temperature, or freeze for up to 3 months. For best flavor, allow cookies to rest 24 hours before eating - this allows the mint and chocolate flavors to meld and develop.
Storage
Store in airtight container at room temperature for up to 1 week. Freeze for up to 3 months. Cookies may soften in humid conditions - add a slice of bread to container to maintain crispness.
Cost Comparison
Cost per serving (homemade)$0.24
Cost per serving (store-bought)$0.65
Savings63%
Higher upfront investment in organic ingredients pays off quickly. Bulk organic ingredients cost more initially but provide multiple batches. The quality difference is substantial - no trans fats, artificial chemicals, or inflammatory oils.