My daughter, Lily, has always adored Thin Mints. Every Girl Scout cookie season, it was a race to see how fast we could snag a box (or three!). But store-bought cookies don’t always align with our family’s move towards healthier treats. This recipe was born from that desire – to enjoy a beloved classic with a wholesome, homemade twist. No more waiting for cookie season!
These vegan Thin Mints are a delightful homemade version of the iconic Girl Scout cookies. They’re crispy, packed with refreshing peppermint, and completely plant-based. Even better, they’re gluten-free, making them a hit with everyone. Get ready to bake up a batch of these irresistible treats!
Why You’ll Love It
These vegan Thin Mints aren’t just a delicious treat—they’re a game-changer. Here’s what makes them so special:
- Healthier Indulgence: Made with almond flour and coconut oil, these cookies are a guilt-free way to satisfy your sweet tooth.
- Unbelievably Crispy: Each bite delivers that satisfying snap Thin Mint lovers crave.
- Perfect Peppermint Flavor: The peppermint extract creates that classic, refreshing taste that’s perfectly balanced.
- Vegan and Gluten-Free: These cookies cater to various dietary needs without compromising on flavor or texture.
- Homemade Goodness: You control the ingredients, ensuring a fresh and wholesome snack for your family and friends.
The Best Vegan Thin Mints
- Total Time: 42 mins
- Yield: 24 cookies
Description
These vegan Thin Mints are a healthier, homemade take on the classic Girl Scout cookie. Crispy and refreshing, they are gluten-free and perfect for those seeking a plant-based indulgence. Enjoy them straight from the freezer for an extra satisfying snap.
Ingredients
- 1 cup almond flour
- 2 tablespoons arrowroot powder
- 3 tablespoons coconut oil (melted)
- 2 tablespoons maple syrup
- 2 tablespoons cocoa powder
- ½ teaspoon peppermint extract
- 1 dark chocolate bar (or 1 cup chocolate chips)
- 2 teaspoons coconut oil
Instructions
- Whisk together almond flour, arrowroot powder, and cocoa powder.
- Add melted coconut oil, maple syrup, and peppermint extract; stir until a dough forms.
- Chill dough for at least 20 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet.
- Roll out chilled dough thinly between parchment paper.
- Cut out circles and transfer to the baking sheet.
- Bake for 10-12 minutes.
- Cool completely on the baking sheet.
- Melt chocolate and coconut oil for the coating.
- Dip cooled cookies in melted chocolate.
- Freeze for 10-15 minutes until chocolate sets.
Notes
Ensure the dough is well-chilled before rolling to prevent sticking. If you prefer a less intense peppermint flavor, reduce the extract by half. Store leftover cookies in an airtight container in the freezer for up to two weeks.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredient Lowdown
Here’s a peek at what you’ll need to create these minty marvels. Gather your ingredients and let’s get started!
For the Cookies:
- 1 cup almond flour
- 2 tablespoons arrowroot powder
- 3 tablespoons coconut oil (melted)
- 2 tablespoons maple syrup
- 2 tablespoons cocoa powder
- ½ teaspoon peppermint extract
For the Chocolate Coating:
- 1 dark chocolate bar (or 1 cup chocolate chips)
- 2 teaspoons coconut oil
Step-by-Step Instructions
Step 1: Combine the Dry Ingredients
In a medium bowl, whisk together the almond flour, arrowroot powder, and cocoa powder. Make sure everything is nicely combined.
Step 2: Mix in the Wet Ingredients
Add the melted coconut oil, maple syrup, and peppermint extract to the dry ingredients. Stir until a dough forms. It should be soft and slightly sticky.
Step 3: Chill the Dough
Cover the bowl with plastic wrap or a reusable lid and refrigerate for at least 20 minutes. This helps the dough firm up, making it easier to roll out.
Step 4: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
Step 5: Roll Out the Dough
Place the chilled dough between two sheets of parchment paper. Roll it out thinly, to about ⅛ inch thickness. If your dough is sticky, lightly dust the parchment paper with almond flour.
Step 6: Cut Out the Cookies
Use a cookie cutter or a small glass to cut out circles from the rolled-out dough. Gently transfer the cutouts to the prepared baking sheet. Re-roll any scraps and cut out more cookies.
Step 7: Bake
Bake for 10-12 minutes, or until the edges are firm. Keep a close eye on them so they don’t overbake.
Step 8: Cool
Remove the baking sheet from the oven and let the cookies cool completely on the sheet. They’ll crisp up as they cool.
Step 9: Make the Chocolate Coating
While the cookies cool, prepare the chocolate coating. In a small bowl, combine the dark chocolate (chopped if using a bar) and coconut oil. Melt the chocolate and coconut oil together in a double boiler or microwave, stirring until smooth.
Step 10: Dip and Freeze
Once the cookies are completely cool, dip them in the melted chocolate, coating them evenly. Return the dipped cookies to the parchment-lined baking sheet and freeze for 10-15 minutes, or until the chocolate is set.
Step 11: Enjoy!
Your homemade vegan Thin Mints are ready! Enjoy them straight from the freezer for that perfect snap.
Better-Than-Grandma Tips
- For a richer chocolate flavor, use dark chocolate with a high cocoa content.
- If you don’t have arrowroot powder, try cornstarch. For a shortcut, check out our simple chocolate chip cookie recipe.
- Don’t overbake the cookies. They should be firm around the edges but still slightly soft in the center. They’ll crisp up as they cool.
- To make dipping easier, place the melted chocolate in a shallow dish. Use a fork to dip the cookies, ensuring they’re fully coated.
Flavor Twists
- Double Mint: Add a drop or two of peppermint extract to the chocolate coating for an extra minty kick.
- Orange Delight: Substitute orange zest for the peppermint extract in the dough. Dip the cookies in dark chocolate and sprinkle with a bit of orange zest.
- Coffee Infusion: Add a teaspoon of instant coffee granules to the dough for a mocha twist. Pair it with a dark chocolate coating. Want a different flavor altogether? This red bean bread is another favorite!
- Seasonal Spice: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Are these vegan Thin Mints difficult to make?
Not at all! The recipe is surprisingly simple, even for beginner bakers. It just requires a few basic steps and readily available ingredients.
Can I use a different type of flour?
Almond flour gives these cookies their signature texture and slight chewiness. While you could experiment with other gluten-free flours, the results may vary.
How should I store leftover cookies?
Store leftover vegan Thin Mints in an airtight container in the freezer to maintain their crispness and prevent them from becoming soggy.
Can I make these cookies without the chocolate coating?
Absolutely! The cookies are delicious on their own, even without the chocolate. They’ll still have that wonderful minty flavor.
How to Serve
These cookies are delicious on their own, perfect for satisfying that after-dinner sweet craving. Serve them with a glass of cold plant-based milk or a warm cup of tea or coffee. For a fun dessert spread, include these cookies alongside other homemade favorites, like our popular Korean rice cakes.
That’s a Wrap
Baking these vegan Thin Mints has been such a treat, and I hope you enjoy making (and eating!) them as much as we do. Sharing these homemade goodies with Lily and seeing her face light up is pure joy. If you’re craving a taste of Korea, explore our collection of Korean recipes! Now, grab your apron, gather your ingredients, and start baking these minty marvels. Don’t forget to share the love and connect with us on Facebook, Pinterest, and Instagram!
