The Best Vegan Thin Mints Recipe
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These vegan thin mints feature crisp mint chocolate cookies dipped in dark chocolate. No more waiting for Girl Scout cookie season!
Gone are the days of waiting for the seasonal treats. Now, you can even give them a wholesome twist!
These vegan thin mint cookies have a short and simple ingredient list, and they’re also freezer-friendly for big batches.
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These vegan thin mint cookies will be amazing with eggnog or vanilla bean ice cream!
Why You’ll Love This Vegan Thin Mints Recipe
- Making thin mints at home means you’ll know exactly what goes in them!
- Even though these healthy thin mints are made from plant-based ingredients, they’re as chocolatey and addicting as the classic cookie.
- These vegan thin mint cookies are perfect for the holidays or even when you just need a pick-me-up. They’ll be a hit as gifts too!
Ingredients And Substitutions
Coconut sugar – We’ll swap refined sugar with the less processed coconut sugar for our healthy thin mints.
All-purpose flour – You can also use almond flour to give the cookies a nutty flavor.
Unsweetened cocoa powder – Gives the cookies a rich, chocolatey taste. Pro tip: Espresso powder can make that chocolate flavor pop even more!
Salt and vanilla extract – Flavor enhancers for the best-tasting homemade vegan thin mints!
Coconut oil – Our butter substitute for these plant-based thin mints. Opt for refined coconut oil to keep your cookies free from any coconut flavor.
Maple syrup – Sweetens and adds moisture to the dough. You can also use agave.
Peppermint extract – Remember that a little goes a long way!
Non-dairy milk – Helps keep the cookie dough from getting dry. You can use any dairy-free milk.
Chocolate Coating:
Vegan dark chocolate chips – You can also chop up a dark chocolate bar.
Coconut oil – For a smooth melted chocolate.
Peppermint extract – We’ll also add peppermint extract to the chocolate coating.
Tips For Making This Recipe
Place the Dipped Cookies on a Wire Rack
Use a wire rack with parchment paper underneath for the chocolate-dipped cookies so the excess coating can drip down. If you place the coated cookies on a parchment paper-lined baking sheet, the chocolate will create puddles that can harden into a circle that’ll come with the cookies when you remove them.
Dip the Cookies with a Fork
Use a fork to dip a cookie into the melted chocolate. Lift it out and tap it on the edge of the bowl to let the excess chocolate drip through the fork tines.
Storage Tips
Store your vegan thin mints in an airtight container at room temperature for up to 2 weeks.
Vegan Thin Mint Cookies Recipe FAQs
Are thin mints vegan?
Yes! Thin Mints are vegan, no matter who makes them.
How do you fix dough that won’t roll out?
If your dough for the vegan thin mint cookies crumbles and won’t roll out, it might benefit from a little bit of almond milk for moisture.Â
How do you melt vegan chocolate in the microwave?
Instead of using a double boiler, you can melt your chocolate chips and coconut oil in the microwave. Use 30-second intervals, stirring between each, until the chocolate is smooth and completely melted. Then, mix in the peppermint extract.
What do I do if I don’t have a cookie cutter?
If you don’t have a cookie cutter, you can use the lid of a small jar or turn a shot glass or champagne glass upside down.Â
Can you freeze thin mints?
Absolutely! In fact, frozen thin mints have a satisfying “snap” when you bite into them. You can keep these vegan thin mints in the freezer for up to 3 months.
More Delicious Vegan Cookie Recipes
- Plant-Based Chocolate Chip Cookies
- Everything Free Cookies
- Vegan Oatmeal Chocolate Chip Cookie
- Vegan No-Bake Cookies
- Vegan Gingerbread Cookies
I found this recipe for Vegan Mint Cookies that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Thin Mints
Ingredients
- 2 tbsp coconut sugar
- 1 cup all-purpose flour, plus extra for dusting the work surface
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1/4 cup coconut oil, melted
- 3 tbsp maple syrup
- 1 tsp peppermint extract
- 2 tbsp non-dairy milk
- 1/2 tsp vanilla extract
Chocolate Coating:
- 1 1/2 cups vegan dark chocolate chips
- 2 tbsp coconut oil
- 1/8 tsp peppermint extract
Instructions
- Preheat the oven to 350°F and line the baking sheet with parchment paper.
- Combine the coconut sugar, flour, cocoa powder, and salt. Set aside.
- In another bowl, combine the coconut oil, maple syrup, peppermint extract, non-dairy milk, and vanilla extract.
- Add the wet mixture to the dry ingredients. Mix until well combined.
- Dust a surface with flour and roll out the dough to about 1/16th inch thick.
- Cut out the cookies with a small cookie cutter.
- Transfer the cookies to the prepared baking sheet and bake for 8 to 10 minutes.
- While waiting for the cookies to cool completely, melt the vegan dark chocolate chips, coconut oil, and peppermint extract in a double boiler over medium heat.
- Melt until completely smooth, about 4 to 6 minutes. Stir continuously to keep the chocolate from burning.
- Dip each cooled cookie into the chocolate coating, scraping the excess chocolate off the bottom of the cookies as needed.
- Place the vegan thin mints on a wire rack with parchment paper underneath to allow the excess chocolate coating to drip.
- Transfer the coated cookies to the freezer to set for 20 minutes.
Notes
- Use a wire rack with parchment paper underneath for the chocolate-dipped cookies so the excess coating can drip down. If you place the coated cookies on a parchment paper-lined baking sheet, the chocolate will create puddles that can harden into a circle that’ll come with the cookies when you remove them.
- Use a fork to dip a cookie into the melted chocolate. Lift it out and tap it on the edge of the bowl to let the excess chocolate drip through the fork tines.
- Store your vegan thin mints in an airtight container at room temperature for up to 2 weeks.
Hi Louisa, I am vegan and I love thin mints. A lot of other recipes I found online are gluten free (I tend to have a lot of texture problems when I try to bake GF so I avoid GF recipes when I can) and have way too much sugar and shortening. I know lots of sugar and shortening are needed for a shortbread type cookie, but I don’t think thin mints need to be or should be shortbread. The actual girl scout cookies don’t seem to be shortbread to me. I wanted something healthier. I was so happy to find your recipe! I just made them and tried them and even without the chocolate coating, they are very good! Not too sweet and not too heavy. I might not bother to put the coating on. Also, before the batch where I followed the recipe without mistakes, I made a batch where I accidentally forgot to add the coconut oil and added extra plant milk because the dough seemed too dry. The completely oil-free ones were softer and more chewy and seemed like they would be a decent option for people craving thin mints but trying to avoid all oil / or trying to make these cookies even more healthy. I am very pleased with this recipe because it is easy and it turned out ok even when I made a pretty big mistake in the first batch. I also appreciate that the recipe was easy to follow. I like Kudos to you! Thanks for sharing this.