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?
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!
More vegan cookie recipes: Healthy Cookies – 50 Recipes
Vegan Thin Mints
Ingredients
- 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
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
Notes
Be sure to try the Vegan Peanut Butter Tagalongs too!
Healthy Peanut Butter Tagalongs
(With a sugar free or keto option)
More Vegan Cookies:
Coconut Balls (Raw, Keto Friendly)
Keto Cookies – Low carb cookies
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?
Gallon ziploc bag 🙂
Roll it out all the way
Wow, these look just like the classic! Thanks for the recipe!
Thank you very nice website
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.
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!
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 :))
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!
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. 🙂
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.
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!
No problem! They look so good! 🙂
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!)
I rolled out in the gallon ziplock and got 26 thin cookies from this recipe. Great recipe!
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!