A few weeks ago my little sister asked if I had a recipe for Thin Mint Cookies that was dairy and gluten free. Since the answer was no, I thought this would be a good challenge to try to make some. These cookies are a copy cat version of the classic Girl Scout cookie. They are crispy, chocolatey and vegan!
If you're like me, you have probably crushed an entire box of Thin Mint Cookies in one sitting. Thankfully, these cookies are about the size of four classic Thin Mints so you won't feel as guilty eating them. Not that I ever really felt guilty eating a whole box, but you know what I mean.
Most Thin Mint Cookie recipes start by making a cookie dough, roll it out, cut circles using a cookie cutter and then bake. I wanted this recipe to be super easy so I eliminated a few steps. I like the size of the classic cookie, but I didn't want to mess around with cookie cutters so the cookies are a bit bigger.
A couple notes about Thin Mint Cookies:
Don't worry, the cookies will be soft at first:
When the cookies are fresh from the oven, they will still be soft, not crispy. As they cool, the cookies will harden giving them that signature cookie crunch.
Chocolate and alcohol don't mix:
Please note that you can not add alcohol based peppermint extract directly to melted chocolate. It will cause it to seize, creating lumps and making the chocolate super thick. Make sure you add the coconut oil to the chocolate like instructed to prevent this from happening. If you do not want to use peppermint extract, peppermint oil can be added directly to pure melted chocolate. Just make sure to only add a few drops and then add if needed.
Looking for more dessert recipes? Try these:
Thin Mint Cookies
Ingredients
For the Thin Mint Cookies:
- ¾ cup almond flour
- ½ cup cocoa powder
- 2 tbsp flaxseed meal
- 1 tbsp coconut flour
- ½ tsp baking soda
- â…“ cup maple syrup
- ¼ cup coconut oil, melted
- ½ tsp vanilla extract
- 1 tsp peppermint extract
For the Chocolate Coating:
- 1 10 oz. bag chocolate chips
- 1 tsp coconut oil
- ½ tsp peppermint extract
Instructions
For the Thin Mint Cookies:
- Preheat oven to 350 degrees. Line a baking tray with parchment paper
- Combine all cookie ingredients in a medium sized bowl and mix well. Using either a tablespoon measuring spoon (makes 24 cookies) or a ¼ cup measuring cup (makes 12 cookies), scoop out the cookie dough onto the baking tray. If using a ¼ cup measuring cup, you will want to use a little less than ¼ cup to get 12 cookies. Place in the oven and bake for 15-20 or until they start to get a little crispy on the edges. Remove from the oven and cool
For the Chocolate Coating:
- Place the chocolate and the coconut oil in a double boiler over the stove top and melt. Once melted, stir in the peppermint extract. Dip one cookie into the chocolate mixture and with a fork, remove from the chocolate and place on a cooling rack (like I did-that's why there are a few drips on the cookies in the pictures) or place back onto the baking tray. Dip the remianing cookies in the chocolate. Place the tray in the fridge and allow to cool for about twenty minutes or until hard. Enjoy!
SAVE TO PINTEREST!
What can I sub for almond flour?! 🙃
You can use coconut flour instead of almond flour. Since they are not a 1-to-1 ratio, you will want to use 1/4 the amount of coconut flour. I recommend using 3 tbsp coconut flour. If you try making them with coconut flour, please let me know how they turn out!
This recipe is everything I could have wanted: dairy-free, gluten-free, so dang easy, and it tastes like the real thing. 10 outta 10 and will be making again 🙂
Yay! I'm so happy to hear that!