Vegan Thin Mints Cookie Recipe
This gluten–free vegan thin mints cookie recipe is so good you won’t eat just one cookie. These are reminiscent of the classic “Girl Scout” cookie, but they’re vegan, gluten–free and have only 10 ingredients. Don’t wait for spring, enjoy a healthier option all year long. These vegan thin mints are: vegan (duh), gluten–free, only 10 ingredients, toxic chemical–free and non–GMO.
I’ve always been a fan of Girl Scout cookies. I would wait all year to get a few boxes. The thin mints were by far my favorite. Fast forward many years later and my eating habits have completely changed. I can no longer run to the store for a package of cookies, let alone a box of Girl Scout cookies. Now I buy them for my children. Their favorite are the S’mores, they can each eat a whole box in a day!
This gluten–free thin mint cookie recipe allows me to enjoy those minty, chocolatey cookies I once loved without the guilt of eating all the “bad stuff” in over processed foods. And the best part—I can enjoy this healthier option all year long. I was a vegetarian most of my life, my transition to veganism began back in 2020. This decision I made for two reasons: I no longer felt comfortable with the environmental impact that consuming animal products of any kind has, or the overall negative health effects on the human body (see table below for detailed nutrition information).
So I decided to convert my old vegetarian recipe into a vegan thin mints cookie recipe. And if you love all things peppermint then you’ll also love my vegan peppermint patties, peppermint raw vegan bars, vegan peppermint ice cream and vegan peppermint brownies so try those recipes too. And if you’re looking for a refreshing minty post-workout nutritious boost, try my mint chocolate protein shake.
Recipe Notes
Almond Flour: Almond flour can be substituted with almond meal. To make the almond meal yourself, simply pulse almonds in a food processor until they are finely ground. Be sure not to blend too much, you may end up making almond butter.
Coconut Oil: I use organic, refined coconut oil, as members of my family aren’t fond of the flavor of coconut. However, if you don’t mind the flavor, go ahead and use unrefined coconut oil.
How to Make Peppermint Thin Mints
These gluten–free thin mint cookies are reminiscent of the classic “Girl Scout” cookie, but they’re vegan, gluten–free and only 10 ingredients.
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 20 cookies
Ingredients
For The Cookie
- 1 and ¼ cup almond flour (see notes)
- 4 Tbsp. coconut oil (use refined for a neutral flavor)
- 1 tsp. vanilla extract
- 4 Tbsp. maple syrup
- ¾ cup tapioca starch
- 1 Tbsp. cocoa powder, sifted
- pinch of Himalayan pink salt
For The Mint Chocolate Coating
- 1 cup vegan chocolate chips
- ⅓ tsp. peppermint extract
- 1 tsp. coconut oil, refined
Instructions
For The Cookie
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- With a whisk, whip the coconut oil until smooth. Add the vanilla extract, maple syrup, and salt.
- Mix until well combined.
- Add the remaining dry ingredients: almond flour, tapioca starch, and cocoa powder. With a wooden spoon, mix until fully combined. If the dough is too sticky add 1 Tbsp. at a time, altering between tapioca starch and almond flour until a dough forms.
- If the cookie dough becomes too oily after mixing, place it in the fridge for about 10–15 minutes to harden a bit.
- Sprinkle a clean surface with tapioca starch (I like to use a non–slip mat, it makes removing the cookies easier). Roll the dough out to about a ¼ inch thickness.
- Using a 2–inch round cookie cutter (or the rim of a small glass), cut out as many cookies as possible. Gather the remaining dough and repeat the previous 2 steps until you use up all the dough.
- Place cookies on a baking sheet and bake at 350℉ for 10–12 min. Bake in batches if needed.
- Carefully remove the cookies from the oven.
- When cool enough to handle, place cookies on a cooling rack to cool for at least 30 minutes before adding the chocolate coating.
- Store cookies in the fridge if you’re not adding the chocolate coating right away. When ready, remove from the fridge before tempering the chocolate.
For The Mint Chocolate Coating
- Flip your baking sheet over and place a piece of parchment paper over the bottom. (Using the bottom of the baking sheet keeps the parchment paper from turning up in the corners and possibly ruining the chocolate coating.)
- In a double boiler, add chocolate chips, oil, and mint extract. Heat on low until the chocolate is melted and smooth. Turn off fire and dip each cookie, 1 at a time, in the chocolate. Dip the top of the cookie first, then using a spatula, and the help of a fork, flip it over. Using the fork, remove the cookie from the chocolate and tap as much excess chocolate off as possible. Place on the parchment paper. Once the parchment paper is filled up, or all the cookies have been dipped, place them in the freezer for at least 15 minutes to solidify the chocolate.
- Store in an airtight container. I found the cookies to be best kept in the freezer, but they also do well in the fridge.
Nutrition Information
| Serving Size: 1 cookie | Amount Per Serving |
| Calories | 105 |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Trans Fat | 0g |
| Unsaturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 6mg |
| Carbohydrates | 13g |
| Fiber | 1g |
| Sugar | 7g |
| Protein | 1g |
We hope you give this recipe a try. If you do, let us know by leaving a comment. We’d love to see what you come up with. And if you enjoyed this post, subscribe to our newsletter to have more posts like this one delivered directly to your inbox. Cheers!
Source:
Vegan Thin Mints [Gluten-Free Cookies]
https://www.whereyougetyourprotein.com/gluten-free-thin-mint-cookies-2/
Published: Feb 12, 2017. Modified: Mar 9, 2020 by Marlena Luna