Want a Girl Scout Cookie? Thin Minty Mints & More

GF Canteen Thin Mint Doppelganger

This time of year I want a Thin Mint cookie. I bet you do, too. Fortunately for us there are loads of great GF bakers out there who can help. Read on.

Trivia alert: Girl Scouts use two bakeries to produce the cookies. Some of the cookies have two different names depending on where they’re produced. Sort of like twins separated at the recipe. The cookies are mostly identical except the recipes have a slightly different range of ingredients. Go figure.

The top three favorites are Tagalongs (peanut butter patties), Samoas (caramel delites), and Thin Mints (thin mints!). Let’s start with the all time favorite (mine and apparently the universe) – the thin mint. I think (ok, I know) we bought these by the truckload back in the day. Now we just pop into the kitchen and make our own. The upside of preparing homemade gluten-free Girl Scout copycats is knowing exactly what goes into the recipe, plus they’re sort of more economical.

Thin Mints

The recipe in this post is updated from one we published years back. This recipe is far more simple and a fine lookandtaste-alike to the real deal. They freeze perfectly and in our house never get a chance to thaw because we love to eat them straight from the freezer. Helpful hint: be sure to make the dough-coins you cut from the log small-ish because each finished cookie should be just one-bite (a large bite) big. I may have gotten a little too enthusiastic and made mine slightly on the larger side.

I highly recommend these other terrific gluten-free thin mint recipes:

Gluten Free “Thin Mints” from my friend, Nicole at Gluten Free on a Shoestring is just one of many Girl Scout cookie DIY (plus tons more) you’ll find on her blog and in her new upcoming book (April 7, but you can order it right now) Gluten-Free Classic Snacks: 100 Recipes for the Brand-Name Treats You Love.

Paleo Thin Mints from Elana Amsterdam at Elana’s Pantry are pretty tasty (I’ve made them) if you are avoiding grains.

Thin Mint cookies from Jeanne Sauvage from Art of Gluten Free Baking includes lots of detailed directions. A version of these will be included in her new upcoming book Gluten-Free Wishlist: Sweet and Savory Treats You’ve Missed the Most (September 2015).


Samoas are the 2nd most popular Girl Scout cookie and one I’ve actually  never tried to make nor tasted. But hey, I bet you’d like some anyway, right? These are the recipes I would trust to be awesomely terrific.

Samoas from Gluten Free on a Shoestring look exactly like the real thing and from the comments they are way better than the one in the box.

Grain free Samoa? Sure thing. Elana’s Pantry has a Samoas recipe that features a vegan caramel sauce.


Tagalongs are the peanut butter filled, chocolate covered something or other. You can tell where my cookie allegiance is (hello, mint) but it is nonetheless, a popular cookie.  The Canteen blog has a good peanut butter sandwich cookie recipe but it isn’t a traditional Tagalongs like these:

Here’s Gluten Free on a Shoestring’s Tagalongs and I have it on good authority that I’d like these if Nicole made them for me (hint).

Elana from Elana’s Pantry makes these Tagalongs Paleo and peanut free.

And Tagalongs DIY from Ellen Foord that even made me want to make some.

Do you have a favorite gluten-free Girl Scout cookie copycat? Let us know in the comments below.

GF Canteen Thin Mint Doppelganger

Thin Minty Mints
I like to use enrobing or bars of chocolate but good quality semisweet chocolate chips will work well for these cookies. No need to worry if the chocolate doesn't set (temper). Just use the refrigerator to harden the chocolate and serve the cookies chilled. Thin Mints are one of those cookies that taste even better cold, anyway.
  • 190 grams Canteen blend (1½ cups) (see notes)
  • 150 grams granulated sugar (3/4 cup)
  • 50 grams unsweetened cocoa, sifted (scant ½ cup)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 115 grams chilled unsalted butter, cubed (8 tablespoons)
  • 14 grams Spectrum solid shortening (1 tablespoon)
  • 1 extra large egg, beaten
  • 1½ teaspoons good quality peppermint extract
  • ½ teaspoon vanilla extract
Chocolate Coating
  • 680 grams semisweet chocolate (chips) (4 cups)
  • 1 teaspoon good quality peppermint extract
  1. In the bowl of a food processor (or a large bowl) pulse or whisk together flour, sugar, cocoa, baking soda, baking powder and salt until thoroughly blended. Add cubed butter and shortening, pulsing or mixing until mixture looks like coarse crumbs and all the fats are blended into the flour mixture. Stir extracts into the beaten egg. Add to flour/fat mixture and pulse or stir until combined. If using a large bowl knead the dough together or pulse until dough forms a ragged ball.
  2. Remove from the processor or bowl onto plastic wrap and divide dough in half. Roll each half into a smooth log no wider than 1½ inches. Wrap in plastic and chill at least four hours and overnight is better. Slice ⅛-inch thick coins from the logs, turning the log about a ¼ turn to keep the coins round. Place coins on parchment lined baking sheets about ½-inch apart (about 12 to one sheet). Chill 20 minutes. Preheat oven to 350°F. Bake 6 minutes and rotate pans. Bake 4-5 minutes more or just until cookies look dry and slightly dull. Don't over bake because the chocolate will burn. They'll crisp as they cool. Repeat until all the cookies are baked.
  3. Place the baked cookies on two baking sheets touching one another. Place in the oven (which is now off) and let the cookies continue to dry out for about 20 minutes. Remove from the oven and transfer cookies to a rack to cool completely. I like to bake one day and dip the next but leave the cookies at least a few hours before dipping.
Chocolate Coating
  1. To prepare for dipping the cookies, set up a few sheet pans covered in parchment. Use a fork or a chocolate dipping tool for the cookies and place the cookies nearby within reach so you can work quickly once the chocolate is the right temperature.
  2. Use the microwave to temper the chocolate following these directions from Ina Garten. Or, in a double boiler or in a large bowl set over barely simmering water (where the bowl fits tightly so no steam escapes) melt ¾ of the chocolate slowly. When it's finished melting, remove from the heat and set the bowl on a dishtowel. Add the remaining chocolate and stir until most of melts. Check the temperature of the chocolate with an instant read thermometer and when it is 87°F to 89°F start dipping the cookies (quickly). If the chocolate starts to firm up reheat it over the simmering water for just a moment but keep it in the temperature range. Dip, shake off excess chocolate and place the cookie on the parchment to set. The first few are usually messy but once you get going, it gets easier.
  3. If the chocolate was tempered to the right temperature, the cookies should set while you are working. If in an hour or so the chocolate is still tacky, the easiest remedy is to refrigerate them and eat them chilled (and they taste great chilled). Store in a covered tin (not plastic) using parchment paper between layers. The cookies freeze well. Makes about 55-65 cookies.
right side bar, About Flour for Canteen blend


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