This Gluten-Free Vegan Thin Mints recipe is a healthier way to enjoy your favorite Girl Scout cookie! Made with almond flour, maple syrup, coconut oil, and dairy-free chocolate. Minty, chocolatey, delicious!
Girl Scout cookies bring nostalgia and delight. Do you have a favorite?
Thin mint cookies seem to be a Girl Scout classic. When dealing with food restrictions suddenly many of those favorites are no longer an option.
You'll find a couple of variations of Girl Scout cookies already here on the site. There are the healthy Samoas cookie bars and these peanut butter tagalongs cookie cups.
But this gluten-free vegan thin mints recipe is as close to the original as can be. A chocolate wafer dipped in a mint chocolatey coating - dietary restrictions included!
Gluten-Free Vegan Thin Mints Ingredients
One of the wonderful things about this recipe is the short ingredients list. Here is what you'll need for mint chocolate cookie perfection:
- Almond flour
- Unsweetened cocoa powder
- Maple syrup
- Coconut oil
- Vanilla extract
- Dairy-free chocolate chips
- Peppermint extract
How to Make Healthier Gluten-Free Thin Mints
- Combine wet ingredients in a medium bowl
- Add dry ingredients to the liquid mixture.
- Stir until a cohesive dough forms.
- Roll out dough and make circle cutouts with a cookie cutter.
- Transfer cutouts to a baking sheet and bake for 13-15 minutes.
- Heat chocolate chips and coconut oil in a microwave safe bowl.
- Stir until smooth and glossy. Add peppermint extract.
- Dip cooled cookies in the melted chocolate.
- Place cookies on a parchment lined baking sheet.
- Refrigerate chocolate dipped cookies for 30 minutes until set.
How to Store Thin Mints
Storing thin mint cookies can be done a few different ways. They can be stored in an airtight container at room temperature for 2-3 days. The cookies can also be stored in the refrigerator for up to a week. Or, these thin mints can be stored in the freezer for up to 2-3 weeks!
Want more gluten-free Girl Scout cookie inspiration? Check out this roundup from GF Jules!
More Chocolate Recipes
Vegan Chocolate Zucchini Muffins
Double Chocolate Coconut Pecan Cookies
Gluten-Free Vegan Thin Mints
Ingredients
- ½ cup coconut oil melted and cooled
- ½ cup maple syrup room temperature
- 1 teaspoon pure vanilla extract
- 3 cups (360g) almond flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
Chocolate Coating
- 2 ¾ cups (about 14oz) dairy-free chocolate chips* (I use Enjoy Life Mini Chocolate Chips - 2 bags)
- ¾ teaspoon coconut oil
- ¼ teaspoon peppermint extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, combine melted coconut oil, maple syrup, and vanilla extract. Whisk to combine. Add almond flour, cocoa powder and salt. Stir for 1-2 minutes until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If dough seems too wet to roll out, add 2-3 tablespoons more almond flour.
- Place a piece of parchment paper on top of a pastry board or cutting board. Form dough into one large ball and transfer onto parchment paper. Place an additional piece of parchment paper on top, press to flatten, then use a rolling pin to roll dough out to a thickness of about a ¼ of an inch. Remove the top piece of parchment paper and use a 2-inch round cookie cutter and cut circles. Carefully transfer rounds with a metal spatula to the prepared baking sheet.
- Reroll remaining dough and continue until all has been used up.
- Bake cookies for 13-15 minutes. Transfer to cooling rack. Line a clean piece a parchment paper on the baking sheet. You will use this to place your coated cookies on.
- While cookies are cooling, prepare your chocolate coating. Add chocolate chips and coconut oil to a microwave safe bowl. Heat chocolate for 30-second increments, stirring after each, until chocolate is almost completely melted. Stir until all chips are melted. Add peppermint extract and stir to combine.
- Use a fork to dip and flip each cooled cookie to coat in the chocolate. Tap the fork a few times to allow excess chocolate to drip off. Transfer cookie to parchment lined cookie sheet. Once all cookies have been coated, place the baking sheet in the refrigerator for at least 30 minutes until cookies have set.
- Store in an airtight container at room temperature for 2-3 days. Cookies can also be stored in the refrigerator for up to a week, or the freezer for up to 2-3 weeks.
Aya
I made this recipe for my mother last week because she loves minty chocolate. It turned out great, even though I substituted golden syrup for maple syrup.
Mine didn't turn out as pretty as yours; that's my fault, though. I need to practice my chocolate dipping skills and get a proper cookie cutter...
Thanks for the recipe!
Tessa
That's great! I'm so glad. Thank you so much!
Isela
Absolutely loved it!! They are so good! I’ll have to try these with honey.
Tessa
Thanks so much, Isela!!
Trent D Buskirk
Is there a non nut flour substitution you might recommend for those of us who have nut allergies? Rice flour or oat flour maybe?
Tessa
Hi Trent - I have not tested this recipe with other flours so I can say for sure. But, my guess is that a combination of oat flour and gf all-purpose flour might work best. You could try all oat flour but may need to adjust the liquid amounts.
Marjorie
Can I use something other than coconut oil in the recipe for Vegan Thin Mints? I would love to try these but coconut bothers me. I'm dairy, gluten and corn free.
Tessa
Hi Marjorie - any neutral oil should work. It helps keep the peppermint extract from seizing the chocolate and also helps thin the chocolate out a bit for dipping.