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. :)
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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.
3 ingredient dairy free fudge – easy and yummy!
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!
Ingredients
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
Instructions
- 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.
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!
Homemade thin mint cookies?! I love these, Kelly! I wish I could eat this entire batch!
Thanks, Gayle!
These look amazing! And are probably even better than the original :)
Thank you!