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You are here: Home / Desserts / Vegan Thin Mints [Gluten-Free Cookies]

Vegan Thin Mints [Gluten-Free Cookies]

By Where you get your protein 28 Comments

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Gluten-Free Vegan Thin Mints are so good you can’t eat just one.  

Top angle of vegan thin mints on a white plate. Chocolate Almond Cookies covered in a mint chocolate

These Vegan Thin Mints are:

Vegan (of course)

Gluten-Free 

Only 10 ingredients

Chemical-Free

Non-GMO

HOW MUCH BETTER CAN IT GET?!?

 

Top angle of vegan thin mints on a white plate. Chocolate Almond Cookies covered in a mint chocolate.

 

I was always a fan of Girl Scout cookies.  I would wait all year to get a few boxes.  The thin mints were by far my favorite, I could eat a whole box in a day!

Fast forward many years later and my eating habits have completely changed.  I can no longer run to the store for a package of cookies, let alone a box of Girl Scout cookies.

 

Vegan Thin Mints on a white plate and white wood with mint leaves.

 

This Gluten-Free Thin Mint Cookie recipe allows me to enjoy those minty, chocolatey cookies I once loved without the “bad stuff”.  And the best part— I can enjoy this healthier option all year long!

 

Plated Vegan Thin Mints with mint leave and a child's hand ready to grab a cookie!My daughter was eager to devour some Gluten-Free Vegan Thin Mints!

 

If you make these Vegan Thin Mints don’t forget to take a photo and tag me on IG @whereyougetyourprotein #WYGYP!  I love seeing your creations!

 

Head on over to the Gluten-free section of the blog for more GF recipes!

 


Nutrition

Calories

1299 cal

Fat

77 g

Carbs

152 g

Protein

8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Gluten-Free Thin Mint Cookies

35 minPrep Time

10 minCook Time

45 minTotal Time

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5 based on 1 review(s)

Ingredients

Cookie

1 and 1/4 cup organic almond flour*

4 Tablespoons organic coconut oil*

1 teaspoon vanilla extract

4 Tablespoons maple syrup

pinch of pink salt

3/4 cup tapioca starch

1 Tablespoon cocoa powder, sifted

Mint Chocolate

1 cup vegan chocolate chips, I use Enjoy Life

1/2 teaspoon peppermint extract

1 teaspoon coconut oil*

Instructions

    Cookie
  1. Preheat your oven to 350º and line a baking sheet with parchment paper.
  2. With a whisk, whip the coconut oil until smooth. Add the vanilla extract, maple syrup and salt. Mix until well combined.
  3. Add the remaining dry ingredients: almond flour, tapioca starch and cocoa powder. With a wooden spoon, mix until fully combined. If the dough is too sticky add 1 Tablespoon at a time, altering between tapioca starch and almond flour until a dough forms.
  4. If the cookie dough becomes too oily after mixing, place it in the fridge for about 10-15 minutes to harden a bit.
  5. Sprinkle a clean surface with tapioca starch. (I like to use a non slip mat, it makes removing the cookies easier.) Roll the dough out to about a 1/4 inch thickness.
  6. Using a 2 inch round cookie cutter (or the rim of a small glass), cut out as many cookies as possible. Gather the remaining dough and repeat the previous 2 steps until the dough is gone.
  7. Place cookies on a baking sheet and bake at 350º for 10-12 min. Bake in batches if needed.
  8. Carefully remove the cookies from the oven.
  9. When cool enough to handle, place cookies on a cooling rack to cool for at least 30 minutes before adding the chocolate coating.
  10. Store cookies in the fridge if you're not adding the chocolate coating right away. When ready, remove from the fridge before prepping the chocolate.
  11. Mint Chocolate Coating
  12. Flip your baking sheet over and place a piece of parchment paper over the bottom. (Using the bottom of the baking sheet keeps the parchment paper from turning up in the corners and possibly ruining the chocolate coating.)
  13. In a double boiler, add chocolate chips, oil and mint extract. Heat on low until the chocolate is melted and smooth. Turn off fire and dip each cookie, 1 at a time, in the chocolate. Dip the top of the cookie first, then using a spatula, and the help of a fork, flip it over. Using the fork, remove the cookie from the chocolate and tap as much excess chocolate off as possible. Place on the parchment paper. Once the parchment paper is filled up, or all the cookies have been dipped, place in the freezer for at least 15 minutes to solidify the chocolate.
  14. Store in an air tight container. I found the cookies to be best kept in the freezer, but they also do well in the fridge.
7.8.1.2
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https://www.whereyougetyourprotein.com/gluten-free-thin-mint-cookies-2/
Where You Get Your Protein - whereyougetyourprotein.com
Almond Flour Note: Almond flour can be substituted with almond meal.  To make almond meal yourself, simply pulse almonds in a food processor until they are finely ground.  Be sure not to blend too much, you don’t want to make almond butter.

Coconut Oil Note:  I use organic refined coconut oil, as my family isn’t super fond of coconut taste.  However, if you don’t mind the flavor, use unrefined coconut oil.


 

These Vegan Thin Mints are so good you can't eat just one. They're reminiscent of the classic "Girl Scout" cookie. Vegan, gluten-free and require only 10 ingredients. Enjoy a healthier option all year long.

*This post may contain affiliate links. 

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Filed Under: Desserts, Gluten-Free Tagged With: chocolate

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Reader Interactions

Comments

  1. Mia

    December 5, 2018 at 4:00 pm

    If I don’t have tapioca starch, what could I use?
    Reply
    • Where you get your protein!

      December 6, 2018 at 11:29 am

      You can try a gluten-free flour blend. Start with a bit less and add more as needed. Enjoy! :)
      Reply
  2. Bridgette

    November 8, 2018 at 2:49 pm

    If I’m allergic to almonds, what do you suggest I use as a replacer?
    Reply
    • Where you get your protein!

      November 8, 2018 at 7:33 pm

      I would suggest cassava flour or a gluten-free all purpose flour. However, the results may be more dry. In that case you may need to add in some non-dairy milk to bring it to a dough. But this is just a suggestion as I have not tried this recipe with anything other than almond flour.
      Reply
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Hi! I’m Marlena, the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy to find or a pantry staple. Stick around and enjoy some amazing vegan food!

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