What if I told you Girl Scout Cookie season never has to end… Get excited because these homemade vegan thin mints taste just like your favorite Girl Scout cookie, and according to my husband – even better! But what makes these cookies even more exciting is that they’re not only delicious, but also vegan, grain-free and healthy! (Things you certainly can’t say about your typical box of cookies!)
Are Thin Mints vegan?
While traditional Thin Mints are in fact vegan, they are not gluten free and are filled with many processed ingredients and preservatives, plus you also can only buy them for a short window of the year! We solve both of those problems with this recipe. These homemade thin mints are both vegan and gluten free, and lucky for you they’re available year round!
Are these Vegan Thin Mints healthy?
Made with wholesome ingredients like almond flour and cacao, these gluten-free thin mints are packed with nutrients and flavor. And best of all, they don’t contain any of the artificial colors or preservatives found in traditional Thin Mints. To make these delicious, healthy thin mints, all you need is a few familiar ingredients.
- Almond Flour
- Arrowroot Powder
- Raw Unsweetened Cacao Powder
- Baking Soda
- Raw Coconut Butter (option to sub for coconut oil or vegan butter)
- Maple Syrup
- Peppermint Extract
- Vegan Dark Chocolate Chips
As healthy as they are, don’t let that fool you – these cookies are still incredibly indulgent. Each crisp cookie is coated in a rich layer of sugar-free vegan dark chocolate and infused with refreshing peppermint flavor for that classic Thin Mint taste.
So whether you’re looking for a satisfying dessert or want to impress your friends, these vegan thin mint cookies are sure to be a hit. They’re easy to make, irresistibly tasty, and will leave you feeling oh-so-happy that girl scout cookie season never has to end. Which Girl Scout Cookie should I veganize next!?
If you enjoyed these cookies, let me know by leaving a review below, and be sure to check out my other gluten-free and vegan baked goods:
Thin Mint Cookies
- 1 cup almond flour
- 1/4 cup arrowroot powder
- 1/4 cup raw unsweetened cacao powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup raw coconut butter, softened (option to sub for coconut oil or vegan butter)
- 1/4 cup maple syrup
- 1/2 tsp peppermint extract
- 1-2 tbsp water
Chocolate Peppermint Coating
- 8 oz vegan dark chocolate chips
- 2 tsp raw coconut butter (or coconut oil)
- 1/2 tsp peppermint extract
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- Add the almond flour, arrowroot powder, cacao powder, baking soda and salt to a large mixing bowl. Use a fork to whisk and combine.
- Add the coconut butter or oil, maple syrup, and peppermint extract and use a hand mixer to beat on medium low for about 30 seconds to combine. If it is a little too crumbly, add 1 tbsp of water at a time until a dough like texture is formed. Shape into one large ball.
- Place the dough on top of a piece of parchment paper on a clean, dry surface and pat to flatten into a disk. Use a rolling pin to roll out the dough just shy of 1/4" thick. Cut out the cookies using a 1.5" round cookie cutter (or drinking glass) and carefully transfer to the prepared baking sheet.
- Bake for 10-12 minutes, until they are a bit puffy and slightly darkened around the edges. Don't worry – they will harden and crisp up as they cool. Remove from the oven and let the cookies AND baking sheet cool completely for about 20 minutes.
- Meanwhile, add the chocolate chips and coconut butter or oil to a microwave safe dish. Heat at 50% power (very important!) in 30 second increments, stirring in between until melted.
- One by one, place each cookie on a fork and dip into the chocolate to fully coat. Let all excess chocolate drip off and scrape off excess on the bottom by sliding the fork against the edge of the dish. Place each cookie back on the parchment-lined baking sheet. Transfer to the freezer for about 10 minutes to allow chocolate to harden.
- Like traditional Girl Scout Thin Mints – these babies are extra delicious when frozen, so keep them in an airtight container in the freezer for up to 3 months (no chance they'll last that long!) and enjoy right away, no thawing needed!
4 thoughts on “Vegan Thin Mints”
I’m in love with the vegan thin mints recipe. They’re so delicious and quite frankly very addictive.
So glad you are enjoying the thin mints! #NoBadAddiction when they’re this delicious AND healthy!
Made these cookies on a whim late night. AND WOW WHAT THE HECK. Recipe is amazing, taste amazing, ingredients cool and awesome and make me feel like I’m eating a salad instead of a cookie. One thing though, my cookie tops looked a little grainy… Yours look so smooth and beautiful, what’s the secret?
So glad you enjoyed them, Kelly! 🙂 In regards to the grainy texture on the tops of your cookies, are you referring to the texture of the chocolate coating? If so, I’m wondering if you over heated your chocolate chips just a bit. When this happens, the melted chocolate can become a bit thick and grainy or lumpy and the texture can go from silky to gritty pretty quick. I would recommend making sure your microwave is on 50% power, and reducing your cooktime a bit, as the chocolate chips may have been fully melted sooner than you realized! Alternatively, if the issue continues, you could try a stovetop double boiler method for melting your chocolate. Let me know how it goes!