No-Bake Thin Mints Low Carb Cookies

KristineBreads, Muffins, Cookies, Protein Bars, Recipes6 Comments


Thin Mints. Enough said.

I could have just ended it there, but I can’t help myself.  In North America, simply mention a “Thin Mints” cookie, beware for the onslaught of nostalgia. Some cookies just have a special place in our heart. Thin Mints are a staple sold by Girl Scouts in the US (called Girl Guides in Canada). Since these little babies are only sold at a certain time of the year, so many are sad when they’re no longer available. But these No-Bake Thin Mints are a great low carb cookie that can be enjoyed year round without the guilt!


In Canada, our Girl Guides don’t sell the same cookies as the Girl Scouts in the US. Thankfully, they both sell Thin Mints, but in the US, they are lucky enough to get even more selection such as Samoas and Peanut Butter Patties (jealous!)  Unfortunately, none of them are gluten free, so for people like me avoiding gluten, the originals might be tough on the tummy.

I was inspired to do this recipe, as cookie selling time is coming soon, and in the past, I tried a similar recipe from Christal at Nutritionist in the Kitch, and it was delicious!  So I modified her recipe, made a few additions, and voila!  I got the result I was looking for. Christal’s version of the recipe is here if you want to check out her great post, and she’s got a boatload of other great recipes.

While I’m not suggesting you don’t enjoy the real thing ever again, you can enjoy a sleeve of these, and reap the benefits of a hefty dose of protein and healthy fats from coconut oil! Something you won’t find in the real thing.


What makes these even better? The size. These are no teeny Thin Mints. 1 cookie is very satisfying. I find the hint of mint makes them refreshing, and these cookies are chewy straight out of the freezer, which is how I recommend you eat them.


There is no flour in the recipe, and its really quick to come together.  The melted chocolate on top really makes it a Thin Mint. My hubby wasn’t expecting a whole lot when he tried it, but to my surprise, his eyes got big and he replied, “I can’t believe these are healthy!” I don’t like to toot my own horn, but just then, I gave myself a little pat on the back.


I hope you all enjoy these cookies as much as we do, and when a Thin Mints craving strikes, you will have this recipe in your arsenal.

No-Bake Thin Mints Low Carb Cookies
Prep time
Total time
Craving Girl Scout cookies? These are the perfect snack to fix your craving for Thin Mints!
Recipe type: Snack
Cuisine: American
Yield: 12
For the cookies
  • 1 cup chocolate whey protein (I used Whey Gourmet Naturelle Chocolate)
  • 1½ Tbsp unsweetened shredded coconut
  • 3 Tbsp unsweetened cocoa powder
  • 1 tsp peppermint extract
  • ½ tsp liquid stevia (I used NuNaturals peppermint stevia as I had it on hand, but plain or vanilla liquid stevia would work great too)
  • ¼ cup + 1 Tbsp coconut oil, melted
  • 2 Tbsp unsweetened almond milk (or milk of choice)
For the chocolate coating
  • ½ cup stevia chocolate chips (I used Krisda stevia chocolate chips - avail in Canada) or use regular semi-sweet chocolate chips. Nutrition included for both
  • 1 tsp coconut oil
  1. In a larger bowl, mix together whey protein, cocoa powder, coconut, peppermint extract, liquid stevia and melted coconut oil. Stir until just combined. Then add in the almond milk and mix well until smooth.
  2. Press a heaping teaspoonful of this mixture into a muffin tin (I used a cookie scoop). Press it down to pack it in firmly.
  3. I used a regular muffin tin, but if you have a silicone muffin tin, that would be a better choice, as I found mine a bit tricky to get out of the pan. You could also line your tins with paper liners, parchment paper or plastic wrap to make them pop out more easily.
  4. Place the muffin tin in the freezer and freeze for about 10 minutes.
  5. Meanwhile, melt the chocolate and coconut oil together over the stove, or in short increments in the microwave.
  6. Line a cookie sheet with parchment paper or tin foil. Once the cookies come out of the freezer, pop them out of the pan, and drizzle a spoonful of chocolate over the flat side of the cookie (the bottom). Place on the cookie sheet to set and do this until you've coated all 12 cookies.
  7. Place to set in the freezer again. Once set, feel free to remove them from the cookie sheet and place in an airtight container. These are to be stored in the freezer, and can be eaten directly from the freezer.
Nutrition (per cookie made with regular semi-sweet choc chips) Calories: 147 Fat: 10 g Carbs: 8 g Fiber: 1.3 g Sugars: 5.7 g Sodium: 62 mg Protein: 8 g
Serving size: 1 cookie (with stevia chocolate chips) Calories: 135 Fat: 10 g Carbs: 7 g Sugar: 0.4 g Sodium: 63 mg Fiber: 4 g Protein: 8 g