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Vegan Thin Mints

A classic vegan thin mints recipe you can make at home, any time you’re craving thin mint cookies!

Vegan Girl Scout Cookie Thin Mints

Are Thin Mints Vegan?

So maybe you’ve heard the news that Girl Scout cookie thin mints are now vegan.

If you’re vegan and a thin mint lover like I am, maybe you went out as soon as you heard and bought as many boxes of thin mints as you possibly could!

Vegan Thin Mints

Homemade Thin Mints

Or maybe I’m the only one…

Anyways ?

 

Vegan Girl Scout Cookies

While it’s true that the real boxed thin mint cookies are indeed now vegan, they’re still not readily available year round. And they’re also still made up of refined flour, artificial flavors, and food dyes. Possibly okay for an every-now-and-then treat, but when it comes to cookies, I’ve never been good with moderation!

So I played around with ingredients and came up with my own homemade vegan thin mint copycat… and they taste pretty darn close to the real thing, especially when you eat them straight from the freezer, which is the BEST way to eat thin mints!

This is one of the most popular recipes from my cookbook, and now I’m sharing it for the first time on the blog. If you love thin mint Girl Scout cookies, hopefully you will love these too!

Easy Homemade Vegan Thin Mint Girl Scout Cookies

Vegan Thin Mints

Healthy Cookies – 50 Recipes

Vegan Thin Mints

Total Time: 10m
Yield: 20-24 cookies
Print This Recipe 5/5
Vegan Thin Mints
5/53

Ingredients

  • ¼ cup plus 2 tbsp spelt, oat, or white flour
  • 3 tbsp Dutch cocoa (regular works, taste is just not as authentic)
  • 3 tbsp sugar of choice, unrefined if desired
  • ⅛ tsp baking soda
  • ⅛ tsp salt
  • 2 tbsp vegetable or melted coconut oil
  • 1½ tbsp milk of choice, such as almondmilk
  • 1 tbsp pure maple syrup
  • ½ tsp pure vanilla extract
  • ⅛ tsp pure peppermint extract
  • Chocolate Coating, listed below

Instructions

For the coating, you can either melt 1/2 cup chocolate chips–or sugar free chocolate chips–with 1/2 tsp pure peppermint extract and 2 tsp oil (optional for smoother sauce that’s easier to coat) OR you can combine the following: 3½ tbsp cacao or cocoa powder, 2½ tbsp virgin coconut oil (melted), 1 tbsp pure maple syrup, 1/2 tsp pure peppermint extract.

In a large bowl, combine the flour, cocoa, sugar, baking soda, and salt, and stir very well. Whisk together all remaining cookie ingredients, pour wet into dry, and stir to form a dough. Refrigerate dough at least 1 hour (skip this step if using coconut oil). Preheat oven to 300 F. Lightly grease a baking sheet. Transfer dough to a gallon-sized ziploc and smush to form a ball. While the dough is still in the bag, roll it out with a rolling pin until it fills the bag. Entirely cut away one side of the bag so that the dough is exposed. Using a round cookie cutter or a lid, cut out circles and transfer to the baking sheet. Bake 10 minutes. They will look underdone, but they continue to cook as they cool. Remove from the oven and allow to cool at least 10 minutes before removing. I like to then chill the cookies so the coating instantly adheres when they’re dipped. Dip cookies in chocolate coating. Place on a large plate lined with wax or parchment, and refrigerate to set. These cookies are best stored in a covered container in the freezer, because freezing them will give the cookies that classic thin mint crispiness… and also because thin mints are always better straight from the freezer!

View Nutrition Facts

 

 

Be sure to try the Tagalongs too!

Healthy Peanut Butter Tagalongs (Vegan)

Healthy Peanut Butter Tagalongs

(Vegan, Keto Option)

 

 

More Vegan Cookies:

vegan peanut butter cookies

Vegan Peanut Butter Cookies

 

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

 

Raw Coconut Balls

Coconut Balls (Raw, Keto Friendly)

 

Sugar Free Chocolate Chip Cookies

Keto Cookies – Low Carb

 

5/5 (3)

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Published on February 25, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

19 Comments

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  1. carol says

    Thank you Katie, can’t wait to try these! One question – how thin should cookies be when you cut them out? It seems that they would be too thick & you wouldn’t get very many cookies with just containing them in a zip lock bag?

  2. Emma says

    These look tasty. Are the actual cookies crispy and crunchy, even without the coating and/or without being frozen? I’m looking for a good, crispy chocolate wafer cookie.

    • Jason Sanford says

      I think if you bake them a little bit higher heat and longer, they could easily be crispy. Be sure to report back if you try, because now I’m curious!

  3. Shelby says

    I made these the other night and they are so good! My husband and mom agreed and said i should defimitely keep this recipe! Thankful for this page, because this is where I get my recipes 90% of the time (especially for the sweets :))

  4. Cassie Autumn Tran says

    I love thin mints–they are the most delicious Girl Scout cookie aside from the peanut butter tagalongs! And I am also not the best with moderation! I’ve eaten a whole box of Oreos before. Not advised, not advised. Regardless, these look absolutely perfect and I am glad that I can eat more of these cookies for a higher volume and the same amount of calories for maybe one or two regular cookies!

  5. Marilea Johnson says

    What should the dough consistency be like? When I made them they seemed wetter than what dough should be. I put them in the ziplock rolled them out cut away the bag but they still were sticky like. The consistency was similar to frosting. I wasn’t able to cut them with a cookie cutter. They wouldn’t scoop on the spatula. Not sure what I did wrong. I did use a GF flour and some oat flour. Everything else was the same. I still cooked them but I put them in a silicone mold. They still turned out good just not in the shapes of disc. More like a blob of cookie 🙂 but no worries no chocolate was wasted despite the undesired results. 🙂

    • Jason Sanford says

      Hi, while many of Katie’s recipes are tested with gf flour and she’ll include it as an option if she’s tried it in a recipe with good results, if it’s not specifically listed for a recipe, that either means she hasn’t tried it OR she has and didn’t get good results. Dough consistency for these should be like regular sugar cookies, able to be rolled out.

      • Marilea says

        Thank you for your reply. I did make them a second time, using a mix of GF flour and regular flour. The consistency was good. I was able to roll them out and cut them and dip them once cooked. They are very yummy! I was determined to make these cookies. I love them!

  6. Ellen Lederman says

    Katie, these are fantastic! Truly taste like Thin MInts, just without the chemicals and guilt. I made them exactly as directed, with oat flour, except I didn’t roll it with a pin or use a cookie cutter lid–just rolled out the dough with my hands and shaped into circles (just easier for me somehow, even though then they don’t look as nice as yours!). I was afraid to roll them too thin, so just nine cookies out of them, but hey, that’s nine cookies that are wonderful and better than anything in the store. Next time I will be sure to double the recipe. And there will definitely be a next time. Thanks so much! (Don’t you think people who expend the time and energy to bake must be happier people than those who don’t, in a world where people seem increasingly unhappy? So thanks for making the world a happier place!)

  7. Sanjib Kumar Das says

    Those look so delicious and soft! My older sister would go crazy over these. She is such a mint and chocolate kind of girl! She’s in town for the holidays and we’ve been trying to decide what to bake together. I’m going to suggest these!

  8. Web Design Company in Kolkata says

    ummm can you ship me some of these?? haha! they look amazing! I SERIOUSLY need to find those chips – I need to start looking!

  9. Sarah E Skobeloff says

    When I made these with oat flour, the dough came out extremely wet. I put it in the fridge for an hour, but the dough was still more brownie like. I also have the cookbook with this recipe in it and it also says 1/4 cup + 2 TBSP spelt flour. The batter is tasty, but the consistency is off. I’m wondering if you tried them with oat flour, or if there should be an extra cup in the directions.

  10. Katey says

    Hi Katie! I’ve been following your blog for years… And have been. amused by the fact we not only share the same name/different spelling, but also a deep appreciation for all things sweet and specifically CHOCOLATE. I’ve been a vegan 12 years now and recently my hubby is as well. We are low sugar so it’s awesome how your recipes are so thoughtful to address your dietary concerns. This has been one of my go-to sites for years. So thank you so much for all that you do.
    My question pertains to the peppermint extract here. I use essential oils all the time and am curious how I could substitute Peppermint essential oil for the peppermint cooking extract. Hope this isn’t too outlandish of a question! Thanks again, God bless ??✨

    • Jason Sanford says

      Not outlandish of a question at all! Unfortunately we have never tried essential oils in baking so don’t have any recommendations, but be sure to report back if you try!
      Jason (media relations)

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