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Home » Desserts » Gluten Free Vegan Thin Mint Cookies.

Gluten Free Vegan Thin Mint Cookies.

Jan 19, 2019 · Modified: Mar 8, 2022 by Kelly Roenicke · 25 Comments

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Dark chocolate and mint combine to make these homemade thin mints extra delicious!

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.

stack of gluten free vegan thin mint cookies

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.

gluten free thin mint cookies stacked up
Jump to:
  • Ingredients
  • Instructions
  • Tips for Success
  • Gluten Free Flour Blend
  • Storage/Freezing
  • More Girl Scout Cookie Recipes
  • Recipe

Ingredients

  • vegan buttery spread
  • sugar
  • applesauce
  • gluten free flour blend
  • cocoa powder
  • salt
  • vanilla extract
  • peppermint extract
  • dairy free chocolate chips

Instructions

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!

dipped chocolate thin mint cookies on a cookie sheet

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.

Storage/Freezing

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.

homemade chocolate thin mint cookies

More Girl Scout Cookie Recipes

  • No Bake Samoa Cookies
  • Nut Free Do Si Do Cookies
  • Tagalong Cookies

Disclosure: This post contains affiliate links.

Recipe

gluten free vegan thin mint cookies
5 from 2 votes
Print

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!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword easy
Prep Time 1 hour
Cook Time 9 minutes
Total Time 1 hour 9 minutes
Servings 30
Calories 198 kcal
Author Kelly Roenicke

Ingredients

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
US Customary – Metric

Instructions

  1. 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.
  2. Add the gluten free flour, salt, and unsweetened cocoa powder and mix on low speed until combined.
  3. Divide the cookie dough into two parts and flatten into discs. Wrap in plastic wrap and refrigerate for at least an hour.
  4. 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.

  5. 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).

  6. Repeat steps 4 and 5 with remaining dough.

  7. 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.

  8. 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.
  9. Store the cookies in the refrigerator or freezer if desired.

Recipe Notes

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.

Nutrition Facts
Gluten Free and Vegan Thin Mint Cookies.
Amount per Serving
Calories
198
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Sodium
 
68
mg
3
%
Potassium
 
47
mg
1
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
16
g
18
%
Protein
 
2
g
4
%
Vitamin A
 
290
IU
6
%
Calcium
 
32
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Gluten Free Poppy Seed Crackers with Garlic Spread.
Stovetop Toasted Coconut Chocolate Chip Granola. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Kelly

    October 12, 2020 at 3:05 pm

    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

    Reply
  2. Renie

    February 19, 2020 at 9:48 pm

    My daughter will loveto make these. She is a teen allergy chef.

    Reply
  3. Chessie

    January 23, 2019 at 1:49 pm

    5 stars
    Oooh, bless you for this! What a treat!

    Reply
  4. Gudrun De Maeyer

    January 22, 2019 at 7:45 am

    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!! :-)

    Reply
  5. Ben

    November 29, 2018 at 12:16 pm

    How many cookies does the recipe make?

    Reply
  6. Darryl

    November 01, 2018 at 10:33 am

    5 stars
    These are unbelievable!

    Reply
  7. Sherry Lemke

    April 27, 2017 at 2:10 am

    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?

    Reply
    • Kelly Roenicke

      April 27, 2017 at 1:21 pm

      I think you could do that! I haven’t tried it, but I think it would work.

      Reply
      • Sherry Lemke

        April 27, 2017 at 5:25 pm

        If I try it I will let you know.

        Reply
      • Jessica

        May 11, 2017 at 8:50 pm

        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.

        Reply
        • Kelly Roenicke

          May 16, 2017 at 11:53 am

          So glad that worked out! Thanks for letting me know!

          Reply
  8. marci

    February 24, 2017 at 12:34 pm

    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.

    Reply
    • Kelly Roenicke

      February 24, 2017 at 1:33 pm

      I hope you love them! :)

      Reply
  9. Teresa

    March 18, 2016 at 10:32 am

    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!

    Reply
    • Kelly

      March 21, 2016 at 11:33 pm

      Yay, I’m so happy these worked for you! Thank you for your comment, it made my day! :)

      Reply
  10. Elizabeth DiBurro

    March 09, 2016 at 6:22 pm

    Oh mannnn these look amazing!!!! I’ll take three dozen. Ok ok four!

    Reply
    • Kelly

      March 11, 2016 at 9:10 pm

      Thank you, Elizabeth!

      Reply
  11. KeeleyMcGuire

    March 09, 2016 at 5:51 pm

    Yessssssssssssssssss these were always my favorite and i haven’t had them in years!

    Reply
    • Kelly

      March 11, 2016 at 9:10 pm

      They’re easy to make!

      Reply
  12. Gayle @ Pumpkin 'N Spice

    March 09, 2016 at 8:51 am

    Homemade thin mint cookies?! I love these, Kelly! I wish I could eat this entire batch!

    Reply
    • Kelly

      March 11, 2016 at 9:11 pm

      Thanks, Gayle!

      Reply
  13. hobsonhomestead

    March 09, 2016 at 7:07 am

    These look amazing! And are probably even better than the original :)

    Reply
    • Kelly

      March 11, 2016 at 9:11 pm

      Thank you!

      Reply

Trackbacks

  1. Allergy Friendly Tagalong Cookies. - The Pretty Bee says:
    March 23, 2017 at 1:34 pm

    […] of Girl Scout Cookie? I LOVE Thin Mints, and made an allergy friendly version that you can find here. And yes, the homemade variety is awesome frozen, if that’s your favorite way to eat […]

    Reply
  2. Healthy No-Bake Samoa Cookies (Grain Free, Vegan). - The Pretty Bee says:
    May 1, 2016 at 11:38 pm

    […] that time I made Thin Mints? During my I’m jealous of everyone who’s ordering Girl Scout Cookies phase? […]

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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