Girl Scout Thin Mints Cookie Fan? - Southside Barbell
Thin Mints

Girl Scout Thin Mints Cookie Fan?

I think it’s safe to say we ALL get a little excited when Girl Scouts start setting up shop outside of our grocery stores! What’s your favorite cookie? Mine has to be Thin Mints, placed immediately in the freezer obviously.. However, the calories and guilt that come along with those scrumptious sleeves of cookies haunts me for days after. The urge to hit the gym ever present.

Wouldn’t you like to indulge in the minty goodness of Thin Mints with a little less guilt?

Cookies are allowed on your clean eating plan, when you follow this recipe! The ingredients in this cookie seem almost too simple, and I wouldn’t blame you for being skeptical, but SOMEHOW these crispy, thin, chocolate-minty cookies come out PERFECT!

It’s worth noting what LITTLE sugar goes into making these cookies…and trust me, you won’t miss it! 

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What you need:

Servings: 24

  • ⅔ cup rolled oats
  • ⅓ cup chocolate vegan protein powder
  • ¼ cup unsweetened cocoa powder​
  • ½ cup granular Swerve
  • ¼ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • ½ cup almond milk
  • 2 tablespoons coconut oil​
  • ¼ teaspoon peppermint oil
  • ½ cup Lily’s dark chocolate chips


1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

2. Place the rolled oats in a food processor and pulse until powdery. Add the protein powder, cocoa powder, swerve, baking soda and salt. Pulse a few times to combine.

3. Add the almond milk, coconut oil and peppermint oil and pulse into a dough. Wrap the dough in plastic wrap and place in the fridge for 10 minutes. 

4. Roll and press 24 cookie dough balls onto the prepared baking sheet. Use a piece of plastic wrap as a barrier on top of the cookie balls and then press down with the bottom of a glass to flatten into a thin cookie. Remove the plastic and bake in the preheated oven for 12 minutes.

5. Using a double boiler, melt the Lily’s chips, and carefully dip each cookie into the melted chocolate and place back onto the parchment paper-lined baking sheet. Chill for 10 minutes before serving. Enjoy!


One serving equals: 57 calories, 3g fat, 43mg sodium, 9g carbohydrates, 2g fiber, 0g sugar and 5g protein.

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