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
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Gluten Free and Vegan Thin Mint Cookies.
For the cookies:
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.