Vegan Thin Mints

Vegan Thin Mints is a Girl Scout cookie favorite of mine, this version is made with almond flour, maple syrup, cacao, and peppermint extract! These cookies are both vegan and gluten-free!

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Healthy Thin Mint girl scout cookie that's made with almond flour, maple syrup, cacao, and peppermint extract! These cookies are both vegan and gluten-free!

Healthier Girl Scout Cookies

If you’re following me over on Instagram or Tiktok, then you would have seen me share my healthier Samoa and tagalong Girl Scout cookies earlier this week. Vegan Thin Mints was highly requested as my next recipe, so here we are!

I kept the base similar to my Samoa cookies that I made in 2021, 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!

a close up of a Healthy Thin Mint girl scout cookie that's made with almond flour, maple syrup, cacao, and peppermint extract, stacked on top of each other and the top one has a bite taken out of it.

Ingredients needed

Thin Mint Girl Scout Cookies are a chocolate shortbread cookie that has a lovely peppermint flavor and is coated in a chocolate shell. They are really delicious, crispy and light! This version is pretty similar tasting to the real one, but it’s made with simple ingredients.

shortbread- is made with almond flour, cacao powder, maple syrup and peppermint extract. This is a grain free and gluten-free crust.
chocolate coating- is made with vegan dark chocolate, peppermint extract and coconut oil.

chocolate almond flour shortbread that is rolled out and has cookies cut out of it.

How to make thin mint cookies

These vegan girl scout thin mint cookies are really simple to make! You don’t need even need a cookie cutter either, as long as you have a champagne glass on hand- you’ll be able to cut out the perfect cookie shapes.

Make the shortbread by combing almond flour, cacao powder, maple syrup and peppermint extract together.
Roll out the dough in between two pieces of parchment paper.
Cut out the cookies using a champagne glass or cookie cutter.
Bake the cookies at 250F for about 20-25 minutes. Then let cool completely.
Coat the cookies in vegan dark chocolate and let set to harden, then enjoy!

a close up of a six Healthy Thin Mint girl scout cookies that's have freshly been dipped in dark chocolate.

a close up of a Healthy Thin Mint girl scout cookie that's made with almond flour, maple syrup, cacao, and peppermint extract! These cookies are both vegan and gluten-free!

Other girl scout cookies to try:

Now, I always say that you should support your local Girl Scout when you can! There is nothing wrong with enjoying the real thing. However, whether you have an allergy that keeps you doing that, or you just want something with simpler ingredients, then I encourage you to check out my other versions of healthier girl scout cookies!

Vegan Thin Mints

Vegan Thin Mints is a Girl Scout cookie favorite of mine, this version is made with almond flour, maple syrup, cacao, and peppermint extract! These cookies are both vegan and gluten-free!

5 based on 1 reviews

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PREP TIME:

10 minutes

COOK TIME:

25 minutes

TOTAL TIME:

60 minutes

Author - Hannah

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

SCALE:

YIELDS:

18 cookies

Directions

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.