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.
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
Gluten-Free Vegan Thin Mints
- 2 3/4 cups (about 14oz) dairy-free chocolate chips* (I use Enjoy Life Mini Chocolate Chips - 2 bags)
- 3/4 teaspoon coconut oil
- 1/4 teaspoon peppermint extract
- 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 1/4 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.