Grain-Free Thin Mint Copycats (a.k.a. Grasshopper Cookies)

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Grain Free Grasshopper Cookies (a.k.a. Thin Mint Copycats)!

If you haven’t heard, Girl Scout cookies have GMOs (genetically modified organisms). These grain-free, dairy-free  Thin Mint Copycats don’t. And they’re flippin’ awesome! Seriously, it was just like biting into one of THESE grasshopper cookies, but without any of THESE nasty ingredients!

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Recipe: Grain-Free Thin Mint Copycats (a.k.a Grasshopper Cookies) Makes about 36 cookies

2 cups almond flour

1 cup tapioca flour or arrowroot starch

1/2 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp salt

1 egg

1/2 cup pure maple syrup

1/3 cup melted coconut oil

1/2 tsp peppermint extract + 1/2 tsp peppermint extract, separated

2 (10 oz packages) Enjoy Life chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine dry ingredients in a large bowl. In a small bowl, whisk together the egg, oil, syrup and 1/2 tsp peppermint extract. Stir into dry ingredients until combined. Scoop out about a TBSP or so of dough, roll in hands into a ball, then flatten. Tip: If you want the cookie crunchy all the way through, make them on the thin side. If you want a bit of softness in the middle, don’t flatten them TOO much.

Bake in oven for 10 minutes. While those are baking, add chocolate chips and 1/2 tsp peppermint extract to double boiler and melt. Once melted, remove from heat and let cool partially. Remove cookies from oven and let cool for 2 minutes on baking sheet before removing to wire rack to cool completely. Once cooled, carefully dip the cookies in the melted chocolate and place back onto parchment-covered baking sheet (I just used my fingers to dip). Place in fridge or freezer to chill. Then EAT! These taste AWESOME frozen and crunchy. I almost thought I had died and gone to heaven for a minute.
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  1. Toni says

    I just made these today! Fabulous… except for one thing. My dough was fairly sticky and hard to roll in my hands and press flat. I finally decided to experiment and wet my hands with a bit of water. Voila!! No more sticky, messy hands and I had pretty cookies on the pan. :-)

  2. says

    Just wiping the chocolate off my computer while I type…
    I made these tonight and they are unbelievable! I didn’t have chocolate chips, so I melted a 100% cacao bar and added maple syrup to sweeten. It isn’t hardening, not that I care. Thank you for another fab recipe!

  3. Arminda says

    I have found two paleo/raw type recipes. I like this one, because the other one has a lot more steps and headache to it. Mix it, freeze it, take it out, cut the cookies, freeze them again, bake them, freeze them, dip them, then keep frozen lol. Yours are pretty straight-forward, so it seems. Just wondering, do you just store them at room temperature, or do you suggest refrigeration or freezing? Thanks, and wonderful looking recipe! My boyfriend has been on me to make these since I stumbled across this recipe! That’s been the hardest thing about our dieting that he couldn’t buy GS cookies for the first year ever lol. This makes things a little less painful! :)

    • radlandon says

      Hi, Arminda! I store them in the fridge because we all love them cold! But they are fine at room temp, too. I will say that they are a bit thick since they rise a little bit during baking, so they are a bit more like grasshopper cookies, but they are seriously SO good! And right out of the freezer is amazing!

      • Arminda says

        Thanks so much. I think the only thing I’m going to take from the other recipe is to roll the dough out between two pieces of parchment paper, Then cut them out, I guess with a biscuit cutter? And then they will come out thinner. I might try them both ways to see which we like better. Can’t wait though, still haven’t gotten around to it. Hopefully I’ll get them done tonight. :)

  4. Diane says

    Is there any other flour that could be used in this recipe as my family member is allergic to almonds. Just learning to cook for her needs, No almonds, no eggs, no butter, no milk, no wheat, no meat…

    • radlandon says

      Hi Diane! Wow, I am so sorry to hear of these food allergy challenges. :( Have you tried sunflower seed flour? I hear it’s a great substitute, but have not tried it myself.

      • Krista says

        Maybe quinoa flour or coconut flour might be good subs too. I’m really looking forward to trying this recipe. I’ll first make it using EnerG egg replacer.

  5. Kathie says


    These were Fantastic! Thank you so much for sharing. I do have a question – sometimes my cookie batters taste incredibly flavorful raw, and lose flavor when cooked; this happened somewhat here,(were still great though!) so was hoping you may have some insight. Thank you.

  6. says

    Ahh, these were my favorite as a kid!! (My mom would have to buy my boxes from the Girl Scout troop because I’d eat my inventory before selling any.)
    Thank you for this recipe– I have a weekend project <:)


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