With these easy homemade thin mints, you won't have to wait for that one time a year your local girl scouts start selling. You can have them any time you want - and much healthier!
It's about January or February, and you're scrolling through your phone when BAM! Your friend's kiddo is selling Girl Scout Cookies, and you just have to have your beloved thin mint cookies.
You do this every year. Dole out $5-6 a box, buying at least 10 boxes to last you through the year... or month.
And every year, you're so sad when they're gone.
This year, make these homemade thin mints any time of the year, and as soon as they run out, go ahead and make another batch. They're so simple to whip up, they'll be ready to pop out of the freezer for a little treat in no time!
VEGAN THIN MINT INGREDIENT SPOTLIGHT
The best thing about making homemade thin mint cookies is that you get to control exactly what goes in them!
If you take a look at the ingredient list from ABC Bakers, one of the companies that manufactures Girl Scout Cookies, this is what you'll find:
INGREDIENTS:ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, VEGETABLE OIL SHORTENING (PALM AND PALM KERNEL OILS), COCOA (PROCESSED WITH ALKALI), CARAMEL COLOR, INVERT SUGAR, SALT, BAKING SODA, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR.
And to that, I say, "we can do better."
Coconut Sugar - I love using coconut sugar instead of refined granulated sugar. Obviously, sugar is sugar, but coconut sugar is a better plant-based option that won't cause your blood sugars to spike nearly as much as traditional table sugar.
All-Purpose Flour - If you're needing to make this gluten free, you can use either a 1 to 1 gf flour you trust. Alternatively, you can use brown rice flour for this recipe.
Cocoa Powder - Using unsweetened cocoa powder will give you the perfect dark chocolate taste for these homemade thin mints.
Coconut Oil - Using coconut oil in the chocolate coating is necessary so the coating hardens once the cookies are chilled in the freezer or refrigerator.
Maple Syrup - Maple syrup is my favorite liquid sticky sweetener, but you could use honey or agave if you'd rather.
Peppermint Extract - A little bit goes a long way when it comes to peppermint extract. You don't want it to taste like toothpaste! Also, if you only have mint extract on hand, it can work in a pinch, but it may be more of a spearmint flavor rather than the classic peppermint of thin mints cookies.
Vegan Dark Chocolate - There are a couple options for the dark chocolate you use to coat your vegan thin mints. You could get a dark chocolate bar over 70% cocoa and chop that up. Or you could use vegan dark chocolate chips. I like the Enjoy Life and Simple Truth brands.
How to Make Vegan Thin Mints - Step by Step Instructions (with video)
Step 1: In a mixing bowl, combine the coconut sugar, flour, cocoa powder, and salt.
Step 2: In a separate bowl, combine the coconut oil, maple syrup, peppermint extract, milk, and vanilla extract.
Step 3 - Combine wet and dry ingredients and mix together until well combined.
Step 4 - Dust a surface with flour and roll out the dough to about 1/16th inch thickness. Use a small cookie cutter to cut out cookies. Transfer the cookies to the prepared baking sheet and bake for 8-10 minutes
Step 5 - While the cookies cool completely, make the chocolate coating by melting the vegan dark chocolate chips, coconut oil, and peppermint extract together over a medium heat in a double boiler. Stir continuously to prevent chocolate from burning. Melt until smooth and completely melted, about 4-6 minutes.
Step 6 - Use a fork to dip each cookie into the chocolate coating and scrape excess chocolate off the bottom of the cookie.
Step 7 - Line a baking sheet with wax paper or use a wire rack to place each coated cookie on. Transfer to a freezer for 20 minutes to set.
Despite such an easy recipe like this one, following these instructions will give you homemade thin mints that hit all the marks:
- Utterly addicting
- The perfect snap when you bite into it
- Chocolate Minty-ness that reminds of good ole days (like when a box of these used to cost $2.50...)
Holly's Insider Pro Tips
Place dipped cookies on a wire rack instead of wax or parchment paper. When you place chocolate-dipped treats and cookies on parchment paper, you end up with this little puddle of chocolate around the cookie that ends up hardening. Then when you take the cookie or treat off the paper, the ring of chocolate comes with it, and you're left trying to break the chocolate off so it looks nice. Instead, place the cookie on a wire rack with parchment paper underneath. This allows the chocolate to drip down rather than create the puddle.
Vegan Thin Mints FAQs
Are all thin mints Vegan? Yes!! All thin mint Girl Scout cookies are vegan no matter the region you live in!
Which Girl Scout Cookies are Vegan? This depends on the manufacture of the cookies, which can vary by region. Thin Mints, ThanksALots, S'mores, Peanut Butter Patties, and Lemonades from ABC Bakers are all vegan.
What is the best way to dip these cookies in chocolate? I personally prefer the fork method. Just drop the cookie into the melted chocolate, and use a fork to lift it out, tapping on the edge of the bowl. This allows the excess chocolate to drip down through the fork tines.
Can you freeze these thin mint cookies? Absolutely! In fact, that's how I prefer to enjoy thin mint cookies, whether homemade or bought. That "snap" you get when you bite into a frozen thin mint cookie is what I look forward to every time!
LOOKING FOR MORE VEGAN DESSERT RECIPES?
Now that you know how easy it is to make these homemade thin mint cookies, please give it a stay rating below and comment letting me know how it turned out for you.
HOMEMADE VEGAN THIN MINTS
- 2 Tablespoons coconut sugar
- 1 cup flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- ¼ cup coconut oil melted
- 3 Tablespoons maple syrup
- 1 teaspoon peppermint extract
- 2 Tablespoons non-dairy milk
- ½ teaspoon vanilla extract
- 1 ½ cups vegan dark chocolate chips
- 2 Tablespoons coconut oil
- ⅛ teaspoon peppermint extract
- Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, combine the coconut sugar, flour, cocoa powder, and salt.
- In a separate bowl, combine the coconut oil, maple syrup, peppermint extract, milk, and vanilla extract.
- Add the dry ingredients to the wet, and mix together until well combined.
- Dust a surface with flour and roll out the dough to about 1/16th inch thickness.
- Use a small cookie cutter to cut out cookies.
- Transfer the cookies to the prepared baking sheet and bake for 8-10 minutes
- While the cookies cool completely, make the chocolate coating by melting the vegan dark chocolate chips, coconut oil, and peppermint extract together over a medium heat in a double boiler. Stir continuously to prevent chocolate from burning. Melt until smooth and completely melted, about 4-6 minutes.
- Use a fork to dip each cookie into the chocolate coating and scrape excess chocolate off the bottom of the cookie.
- Line a baking sheet with wax paper or use a wire rack to place each coated cookie on. Transfer to a freezer for 20 minutes to set.
- Enjoy immediately or store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.