Skinny Mint Cookies

5 from 1 vote

Try this healthier take on the Girl Scout classic!

Skinny Mint Cookies

Make your own deliciously clean chocolate-covered chocolate mint cookies with this incredible recipe. Surprisingly simple to make, you’ll have a whole batch in a matter of minutes. Just stir, bake, and dip your cookies in our dark chocolate peppermint coating. This recipe is seriously that simple. And these Skinny Mint Cookies are seriously delicious!

5 from 1 vote

Skinny Mint Cookies

Make your own delicious and crave-worthy mint cookies any time of the year with this clean-eating cookie recipe.
Yield 36 people
Serving Size 1 cookie
Course Dessert
Cuisine American
Author SkinnyMs.


For the Cookies

  • 1 cup white whole-wheat flour or gluten-free flour
  • 1/4 cup cocoa powder
  • 5 tablespoons coconut oil melted
  • 5 tablespoons maple syrup or honey
  • 1 teaspoon vanilla
  • 3/4 teaspoon peppermint extract
  • pinch sea salt
  • 3 to 8 drops water if needed

For the Chocolate

  • 8 ounces dark chocolate
  • 2 tablespoons coconut oil
  • 1/4 teaspoon peppermint extract


  • Preheat oven to 400 degrees.

For the Cookies

  • In a large bowl, stir together the flour, cocoa powder, coconut oil, maple syrup or honey, vanilla, peppermint extract, and sea salt until a thick dough forms. Add a few drops of water, if needed to keep the dough from being crumbly.
  • Place the dough between two sheets of parchment paper. Roll out until 1/4" thick. Cut into 1" circles and place the cut-out cookies on a parchment-lined baking sheet.
  • Bake for 7-9 minutes, or just until the cookies have set in the center. Remove and cool completely. Once the cookies are cool, heat the chocolate.

For the Chocolate

  • Place the chocolate chips in a double boiler (make your own by placing a small pan over a pan with just a little bit of water ( about an inch)- the simmering water should not be touching the top pan). Allow the water just to simmer over low heat, and stir slowly with a spatula, until just melted. Remove from the heat and stir in the coconut oil and peppermint extract. Coconut oil should be in liquid form when adding to the chocolate, so warm it separately first if necessary.
  • Alternately, place the chocolate chips in a microwaveable glass bowl and cook for 15 seconds, then stir, repeating if necessary until melted. Stir in the coconut oil and peppermint extract. IMPORTANT NOTE: Be sure that water or moisture does not get into the chocolate or the chocolate will seize and be unusable.
  • Dip the cookies into the melted chocolate. Return the dipped cookies to the parchment-lined baking sheet. Once all cookies have been dipped, place them in the fridge until the chocolate hardens.
  • For best results, store cookies in fridge until ready to serve.

Nutrition Information

Serving: 1cookie | Calories: 74kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 5mg | Fiber: 1g | Sugar: 6g |
SmartPoints (Freestyle): 4
Keywords Diabetic-Friendly, Kid-Friendly, Low-Carb

Have you made this recipe?
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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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    1. Hi Kristine,

      Check the label on your essential oil, not all essential oils can be used in food. If your oil is not food safe, it will list this on the bottle. Otherwise, yes – however you will only need a very small amount. Just a drop or two! Essential oils are much stronger than extracts!

          1. Used 1 drop of peppermint essential oil to dough as well as to chocolate coating. In the dough, the flavor is subtle but in the coating it is pronounced very nicely. Used Ghiradelli 60% cocoa chips.

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