Vegan Thin Mints
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Why You’ll Love This Recipe
- Vegan Thin Mints taste just like the real thing, but are both vegan and gluten free.
- They come together in one bowl and under 45 minutes.
- Crispy, crunchy and filled with dark chocolate mint flavor.
- As written, this recipe is vegan, dairy free, plant-based, gluten free and grain free.
- You don’t need any fancy kitchen appliances!
- Made with simple and wholesome ingredients.
- Check out my Samoa Cookies for another Girl Scout favorite!
Ingredients And Substitutions
These are the main ingredients and substitutions for Vegan Thin Mints. Scroll down to the recipe card for a full list of ingredients and instructions.
I kept the base similar to my Samoa cookies that I made in 2020, but instead added in some cacao powder and peppermint extract to give these cookies that thin mint flavor that we all love and adore. I can’t wait to hear how you love this one!
The shortbread is made with a blend of almond flour, cacao powder, peppermint extract and maple syrup. Alternatively, oat flour might work as well but the texture will differ slightly.
Once the cookies are baked, they are dipped and coated in melted dark chocolate that is mixed with more peppermint extract. You can use milk chocolate if preferred.
How To Make
ONE: Start by making the shortbread cookies, in a bowl, combine almond flour and cacao powder until ingredients are well incorporated. Then, add in the maple syrup and peppermint extract and mix with a spatula until a thick, slightly sticky dough is formed.
TWO: Roll out the dough between two pieces of parchment paper to prevent the roller from sticking to the dough. Then, cut out the cookies using a cookie cutter or champagne glass.
THREE: Place cookies on a baking sheet that is lined with parchment paper and bake at 250F for 25-27 minutes or until cookies are firm the the touch.
FOUR: Next, melt the dark chocolate and mix in the peppermint extract. Next, dip and coat each cookie and then place back on the parchment paper. Then, place cookies in the freezer for a minimum of 15 minutes to firm up completely. and Enjoy!
Tips And Tricks
Roll the cookie dough in between two pieces of parchment paper to prevent the dough from sticking.
If you don’t have a cookie cutter, use a champagne glass.
Dip the champagne glass in oil to also help prevent it from sticking.
How To Serve And Store
Serve these Vegan and Gluten Free Thin Mints once the chocolate has fully hardened.
Store in an airtight container in the fridge and enjoy within 7-10 days, or freeze and enjoy up to 60 days. If frozen, allow thin mints to defrost on the counter for a few minutes before enjoying.
Taste And Texture
These thin mint girl scout cookies are crunchy, slightly chewy and are filled with rich chocolate flavor and peppermint extract.
The texture is crunchy but slightly chewy. Compared to the original girl scout cookies these are slightly more chewy thank crispy, however the flavor is the exact same.
Other Recipes You May Like
- Samoa Girl Scout Cookies
- Tagalong Girl Scout Cookies
- Cosmic Brownies
- Healthy Snickers
- Twix Bars- Vegan and Gluten Free
If you make these Vegan Thin Mints, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
Vegan Thin Mints
Ingredients
Shortbread
- 1 cup almond flour
- 2 tbsp cacao powder
- 3 tbsp maple syrup
- 1 tsp peppermint extract
Chocolate Coating
- 1 cup vegan dark chocolate chips
- 2 tsp coconut oil
- 1 tsp peppermint extract
Instructions
- Preheat oven to 250F and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, combine almond flour and cacao powder. Whisk until ingredients are well combined.
- Next, add in maple syrup and peppermint extract. Mix with a rubber spatula until a dough is formed. You may need to use your hands to knead the dough completely.
- Roll out the dough in between two pieces of parchment paper to avoid the dough sticking to the rolling pin. Roll out to your desired thickness. I did about 1/3-1/4 of an inch.
- Next, using a cookie cutter or a champagne glass, cut out the cookies. *Tip: lightly dip the champagne glass in coconut oil so that the cookies don’t stick. If they do, lightly press them into the glass and then they will fall out.
- Place the cookies on the baking sheet and bake for 20-25 minutes.
- Let cool completely.
- When ready, melt vegan dark chocolate with coconut oil in 30 second increments in the microwave, stirring well in between each round.
- Add in the peppermint extract and mix once more.
- Dip the cookies into the dark chocolate, generously coating each side. Scrape off any access on the bottom and then place onto a piece of parchment paper.
- Place cookies in the freezer to harden completely, about 15 minutes.
- Enjoy!
Notes
- Thin Mints are best stored in an airtight container in the fridge and enjoyed within 7-10 days.
- Freeze thin mints and enjoy within 30-60 days. Let thaw on the counter for 5-10 minutes before enjoying.
I made these today and they turned out fantastic! I love how simple the ingredients are.
So happy to hear that Amber! I appreciate your review, so glad you loved them!
May u pls share the peppermint brand you used?
Thanks
McCormick or Simply Organic!
Sorry, thought these were horrible. They were super rubbery and hard even after following the recipe. Maybe they don’t translate properly in the UK?!
Hi Bex, you’re the very first person to have said. Which measurement system are you using?
Can I use oat flour instead of almond flour?
yes you can, however the texture will be slightly different.
I just made these! Absolutely delicious and very easy to make! Thank you ❤️
i’m so happy to hear it! xx
Sooo sooo good make sure you role them out really thin so they get crispy and I added about 10 drops of peppermint extract to a doubled recipe, and the rest coconut oil
happy to hear you enjoyed them!
Thin mints that girl scouts sell are already vegan. Support your community!
Hi Khirsten, these are vegan and gluten free.
Hello
I made this recipe with activated almonds that I made into the meal myself
Unfortunately the mixture was extremely crumbly and I had a tough time bringing the mixture together. I ended up adding some coconut oil and refrigerating the mixture . Not sure if that helped. I was able to form some biscuits and coated them in the chocolate After baking and my granddaughter loved them.
I think if I used store bought almond flour they probably would hVe been easier to handle
I still think you deserve a good rating
Hi Luisa! Thanks for taking the time to comment. It is true, store-bought almond flour is much more fine than homemade which is what this recipe was intended for. I’m glad you were able to make it work and I appreciate you taking the time to leave a rating! xx
I love thess Vegan & Gluten Free Thin Mints!! I will definetely make for myself!! 😍 Delish
Can I substitute almond flour for all purpose flour?
Unfortunately no, it’s not a 1:1 swap.