A Girl Scout classic made gluten free and dairy free, these vegan thin mint cookies are chocolatey, minty, and wonderful!
I really wasn’t planning on any sort of Girl Scout cookie recipe. But then my Facebook feed blew up with people proclaiming that, “Girl Scout cookies are here!” with pictures of the brightly colored boxes, and I got a little bit nostalgic.
Not that I loved all the Girl Scout cookies…truthfully, I did not. But I DID love to get a couple of boxes of Thin Mints and stash them in the freezer. And I started thinking…hmm…I bet I can make Thin Mints that will be safe for my boys. So I did. And I stashed them in my freezer, and it’s just like old times. :)
These vegan thin mint cookies are so easy to make. It’s just a simple chocolate sugar cookie with a little peppermint extract. The topping is melted dairy free chocolate chips with a little more peppermint extract mixed in. Once the cookies are completely cool, you dip them into the melted minty chocolate.
Then you pop them into the refrigerator so that the chocolate firms up. Once the chocolate is firm, put them into a freezer safe container and store in the freezer if desired. Freezing them keeps them fresh and keeps me from eating too many at once! Out of sight, out of mind. :)
If you have different dietary needs, feel free to use regular butter, or regular flour – those substitutions will work just fine!
Gluten Free and Vegan Thin Mint Cookies.
These rich and delicious vegan thin mint cookies are a treat everyone loves!
For the cookies:
- 1 cup vegan buttery spread softened
- 1 1/8 cup organic cane sugar
- ¼ cup unsweetened applesauce
- 2 cups gluten free flour I used King Arthur Gluten Free Multi-Purpose Flour
- 1 cup unsweetened cocoa powder
- ¼ teaspoon salt
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
For the coating:
- 3 cups dairy free chocolate chips
- 3/8 teaspoon peppermint extract
Place the vegan buttery spread and the sugar in a mixing bowl and beat on medium speed until fluffy. Add the applesauce and extracts and mix until combined.
Add the gluten free flour, salt, and unsweetened cocoa powder and mix on low speed until combined.
Divide the cookie dough into two parts and flatten into discs. Wrap in plastic wrap and refrigerate for at least an hour.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Coat a rolling surface and the rolling pin with cocoa powder. Place one disc of the chilled dough on the surface, and roll until it is about 1/4 inch thick.
Cut out circles using a two inch diameter round cutter. Put the cookies on the sheet and bake at 350 degrees for about 9 minutes. Let cool completely on the cookie sheet (they are a bit fragile when warm).
Repeat with remaining dough.
Once the cookies are cooled, make the chocolate coating. Place the dairy free chocolate chips in a microwave safe bowl and microwave for one minute. Stir, then microwave for 15 second intervals, stirring in between, until the chocolate is melted. Add the peppermint extract.
Dip the cookies into the chocolate coating with a fork and place them on a waxed paper lined cookie sheet. Place the dipped cookies in the refrigerator until the chocolate hardens, about 15 minutes.
Store the cookies in the refrigerator or freezer if desired.
You’ll love these vegan thin mints. They’re:
- rich and chocolatey
- easy to make at home
- perfect for a bake sale
Have you made any homemade versions of Girl Scout cookies?
More chocolate desserts:
Follow The Pretty Bee (Allergy Friendly Eats)’s board Vegan Chocolate Desserts. on Pinterest.
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