These Vegan Thin Mints are the best ever! Just like the Girl Scout Cookies, but are vegan, gluten-free, dairy-free and with no added oils or butters, yet taste just like the traditional! So unbelievably delicious and yet, so much healthier than store-bought! Made with only 8 ingredients!
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VEGAN THIN MINTS
What could possibly be better timing for a Thin Mints Vegan Cookie recipe than during Girl Scout season? I know my last post was cookies, but due to the great response on Instagram and Facebook, you all didn’t care and really, really wanted this recipe. I’m here to deliver, my friends.
My daughter and I have been seeing those cuties selling cookies as we go in and out of the grocery stores and I explained to her (she’s 6) who they are and what they are doing. I also told her about my favorite Girl Scout cookie growing up….the Thin Mints. I think 90% of the people out there would agree. Those thin mints straight out of the fridge…..cold, crispy and delicious perfection.
I have that same cookie memory renewed and better than ever. Not only do mine have that same rich chocolatey-mint bite of heaven, but they are vegan, gluten-free, no added oils or butters and no nasty additives, colors, artificial flavors, chemicals or preservatives. If I can make a thin mint cookie that I don’t feel sick afterwards eating and it be a lot healthier, but still taste as delicious, then I’m just that much more excited about it!
NEVER ENOUGH VEGAN COOKIE RECIPES
I know I just recently posted these Peanut Butter Chocolate Chip Cookies, which you all have been devouring and freaking over, yay! But, this cookie recipe request was from a dear reader, Estee, who makes my recipes on a weekly basis and it was a pleasure to create these for her, us, you and everybody who loves Thin Mints. And sometimes your recipe inspiration is already right under your nose. I realized I already have a cookie recipe on the blog with the perfect chocolate base, these Chocolate Apricot Cookie Sandwiches. Following that recipe as a guide, I simply adapted it to turn it into the BEST VEGAN THIN MINTS.
I kind of admit that mine look just as authentic as the boxed versions, am I right?? Bonus that they taste just as amazing.
My daughter and hubby were practically fighting over these, that is how good they are. She said “this is the best cookie in the whole world!” My hubby just kept holding his hand out for more. It was late at night and I had to cut him off because I needed enough left to take the photos the next day.
VEGAN THIN MINTS RECIPE
To make these vegan thin mints, you only need 8 ingredients (+salt):
- almond flour
- oat flour
- coconut sugar
- cocoa powder
- pure maple syrup
- roasted almond butter
- peppermint oil
- chocolate chips
And of course, don’t forget some delicious Homemade Almond Milk to go with them!
I really hope you love these as much as we did! I’m telling you, heavenly isn’t enough to describe them.
OTHER VEGAN COOKIE RECIPES TO TRY:
- Vegan Sugar Cookies
- Best Vegan Snickerdoodles
- 5 Ingredient Almond Butter Chocolate Chip Cookies
- Dark Chocolate Molasses Cookies
- Vegan Old-Fashioned Iced Oatmeal Cookies
- Best Vegan Gluten-free Chocolate Chip Cookies
- Vegan Almond Butter Blossoms
- Grain-free Chocolate Coconut Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- 4 Ingredient Peanut Butter Cookies
- Vegan Double Chocolate Espresso Almond Cookies (my all-time favorite cookie)
Vegan Thin Mints (the BEST ever!)
- 1 cup (112g) superfine blanched almond flour* (see NOTES at bottom)
- ½ cup (64g) superfine oat flour
- 6 tablespoons (36g) unsweetened natural cocoa powder
- 3 tablespoons (30g) coconut sugar (or regular if your prefer)
- ¼ teaspoon fine salt
- 7 tablespoons (140g) pure maple syrup
- ½ cup (128g) super creamy roasted almond butter
- 1/8 teaspoon pure peppermint oil (not extract, I got my oil at Michaels)
- 2 cups (480g) semi-sweet dairy-free chocolate chips (I used mini Enjoy Life)
- 1/8 teaspoon peppermint oil
- 2 teaspoons oil or 1 tablespoon warm milk, as needed, to help thin out the chocolate so it's easily smooth to coat cookies
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
- To a large bowl, add the almond flour, oat flour, cocoa powder, coconut sugar and salt and whisk very well to ensure there are no lumps.
- To a medium bowl, add the syrup, almond butter and peppermint oil and stir until completely smooth. It’s important to mix the liquids separately from the dry first so that the peppermint is mixed in thoroughly.
- Pour the wet over the dry and stir until it comes together into a thick, sticky batter. It may take a few minutes. Place the dough onto a piece of parchment paper and wrap it up tightly. Put it either in the freezer for 30 minutes or the fridge for 1 hour. Don’t chill it too long or it can dry the dough out and make it hard to roll out. If this happens, set it out at room temp until it’s soft enough to roll.
- Preheat the oven to 350°F (177°C) and line 2 pans with parchment paper.
- Unwrap the dough and place another large piece of parchment paper over the dough and use a roller to roll the dough out into a large piece, ¼ inch thick. This size is important so that they bake up evenly and somewhat crispy. Use a round cookie cutter 2.5 inch wide to cut out each cookie and keep reusing the dough until it’s all gone. Put 12 on the 1st pan and 6 on the 2nd.
- Bake the 1st pan for 10-11 minutes. 11 minutes will make them more crispy. Cool on the pan 5 minutes and cool COMPLETELY on a cooling rack before coating them, about 30 mins.
- For the coating, add the chocolate chips either to a double boiler or a large microwave-safe bowl. Melt the chocolate chips in 30 second intervals, stirring in between each. This will help the chocolate to melt evenly and not burn. Once 90% melted, remove and stir until completely smooth and runny, adding the oil or milk for a smoother mixture if it seems too thick. Make sure the milk (if used) is warm and not cold or it will cause the chocolate to seize up! Stir in the peppermint oil. I found 1/8 teaspoon perfect, but if you desire it stronger, add a bit more, keeping in mind a little goes a long way.
- Place a large piece of parchment paper on a flat plate/platter for this next step. Use a fork to place one cookie in the bowl of chocolate and flip it over with the fork until coated and lift it up and tap the cookie gently to the side of the bowl to shake/drain off excess and then drag the bottom of the cookie along the rim of the bowl and place onto the piece of parchment paper. I found this method to go very quickly and easily. Repeat with all the cookies and place in the fridge for 30 minutes to set. If desired, for the pretty lines I did on the tops, spoon the extra melted chocolate in a baggie and cut a really tiny corner off and drizzle on the tops. Place back to chill and set in the fridge for a few minutes.
- Remove the cookies from the paper after chilling and store in a container and keep in the fridge. They can be stored at room temperature perfectly fine, but I always loved eating my thin mints straight from the fridge because they are so good cold and hold their crispy texture longer.