A classic vegan thin mints recipe you can make at home, any time you’re craving thin mint cookies!
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!
Or maybe I’m the only one?
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!
More vegan cookie recipes: Healthy Cookies – 50 Recipes
Vegan Thin Mints
- 6 tbsp spelt, oat, or white flour
- 3 tbsp Dutch cocoa (regular works, taste is just not as authentic)
- 3 tbsp sugar, unrefined if desired
- 1/8 tsp baking soda
- 1/8 tsp salt
- 2 tbsp vegetable or melted coconut oil
- 1 1/2 tbsp milk of choice, such as almondmilk
- 1 tbsp pure maple syrup or agave
- 1/2 tsp pure vanilla extract
- 1/8 tsp pure peppermint extract
- Chocolate Coating, listed below
- 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
Have you made this recipe?
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Be sure to try the Vegan Peanut Butter Tagalongs too!
(With a sugar free or keto option)
More Vegan Cookies:
Coconut Balls (Raw, Keto Friendly)
Keto Cookies – Low carb cookies