A Girl Scout classic made gluten free and dairy free, these vegan thin mint cookies are crisp, chocolatey, and wonderful! You don’t have to miss out on these treats anymore – this version is allergy friendly and easy to make.
Girl Scout cookie season can be a bit difficult if you have food allergies. It seems like they’re everywhere once March hits. In front of stores, in your Facebook feed…the brightly colored boxes are everywhere.
We used to eat a lot of those cookies growing up, and I think Thin Mints were a favorite. They certainly aren’t safe for my family now, so I started thinking…I bet I can make Thin Mints that will be safe for my boys. So I did. And I stashed them in my freezer, because everyone knows that Thin Mints are best when they’re frozen.
- vegan buttery spread
- gluten free flour blend
- cocoa powder
- vanilla extract
- peppermint extract
- dairy free chocolate chips
These vegan thin mint cookies are so easy to make. You start out with a simple chocolate sugar cookie dough with a little peppermint extract. Roll out the dough and cut out the cookies. Bake at 350 degrees for 9-10 minutes.
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 makes them even more delicious and crisp.
If you have different dietary needs, feel free to use regular butter, or regular flour – those substitutions will work just fine!
Tips for Success
Make sure to chill the cookie dough before rolling it and cutting out cookies.
Line the cookie sheet with parchment paper to prevent sticking.
The hardest part about this recipe is dipping the cookies in chocolate without making a big mess.
This is the way I do it: I have a bowl of melted chocolate and then set a cookie inside. I use a fork to turn it over until the cookie is fully coated, and then I gently lift the cookie out, allowing any extra melted chocolate to drip off.
Gluten Free Flour Blend
You can try Namaste Perfect Flour Blend, or if you like to make your own blend, my recipe for gluten free flour works well.
If you aren’t gluten free, you can use regular all-purpose flour.
Store leftover cookies in the refrigerator for up to a week, or store in the freezer. You can store them for up to 3 months in an airtight container in the freezer.
More Girl Scout Cookie Recipes
Disclosure: This post contains affiliate links.
Gluten Free and Vegan Thin Mint Cookies.
These rich and delicious vegan thin mint cookies are a treat everyone loves! This easy recipe is so tasty, and it’s gluten free, too!
For the cookies:
- 1 cup vegan buttery spread softened
- 1 ⅛ cup organic cane sugar
- ¼ cup unsweetened applesauce
- 2 cups gluten free flour
- 1 cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon peppermint extract
For the coating:
- 3 cups dairy free chocolate chips
- ⅜ 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 F. 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 ¼ inch thick.
Cut out circles using a two inch round cookie cutter. Put the cookies on the sheet, leaving an inch between them and bake at 350 degrees F for about 9 minutes. Let cool completely on the cookie sheet (they are a bit fragile when warm).
Repeat steps 4 and 5 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.
Nutrition facts are for one cookie.
You can store these cookies in the freezer for up to 3 months.
If you aren’t dairy free or gluten free, feel free to use regular butter and flour.
Do they need to be stored in the Fridge/freezer? My sister is newly intolerant to dairy and eggs and I would love to mail her some homemade cookies she can actually eat. Thanks
My daughter will loveto make these. She is a teen allergy chef.
Oooh, bless you for this! What a treat!
Gudrun De Maeyer
I will make these cookies this week! So curious to see how it will turn out :-)
Question: 30 servings, how many cookies are 30 servings?
Thanks for sharing this recipe!! :-)
How many cookies does the recipe make?
These are unbelievable!
Could these be made as a slice and bake cookie rather than rolled out and cut? Seems like it might be easier if the dough would handle being made into a log, chilled or almost frozen and then sliced with a sharp knife. What do you think?
I think you could do that! I haven’t tried it, but I think it would work.
If I try it I will let you know.
I just divided the dough into two parts, wrapped them in plastic wrap, rolled them into logs, stuck in the freezer for several hours, and sliced them. Worked great! And the cookies were very good. My son loved them! Thanks for the recipe.
So glad that worked out! Thanks for letting me know!
you had to do this to me. these were my all time favorite and i really really missed them. i was just talking with friends on twitter how frozen thin mints were the best girl scout cookies. i am getting a new oven next week and this may be one of the first things i try.
I hope you love them! :)
When I first saw these, I knew I’d have to make them soon. We just made them and they are unbelievably good! We used carob powder instead of cocoa powder and carob chips and a bit of coconut oil instead of the chocolate chips. We also upped the peppermint extract a bit. My husband had the wonderful idea of making sandwiches cookies out of some of them, putting the coating between two cookies and them dipping it in coating again. These are just as good as the real deal…honestly…better! Thanks so much Kelly for this amazing creation!
Yay, I’m so happy these worked for you! Thank you for your comment, it made my day! :)
Oh mannnn these look amazing!!!! I’ll take three dozen. Ok ok four!
Thank you, Elizabeth!
Yessssssssssssssssss these were always my favorite and i haven’t had them in years!
They’re easy to make!
Gayle @ Pumpkin 'N Spice
Homemade thin mint cookies?! I love these, Kelly! I wish I could eat this entire batch!
These look amazing! And are probably even better than the original :)