Gluten-Free Vegan Thin Mints are so good you can’t eat just one.
These Vegan Thin Mints are:
Vegan (of course)
Only 10 ingredients
HOW MUCH BETTER CAN IT GET?!?
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.
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!
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!
35 minPrep Time
10 minCook Time
45 minTotal Time
5 based on 1 review(s)
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
1 cup vegan chocolate chips, I use Enjoy Life
1/2 teaspoon peppermint extract
1 teaspoon coconut oil*
- Preheat your oven to 350º and line a baking sheet with parchment paper.
- With a whisk, whip the coconut oil until smooth. Add the vanilla extract, maple syrup and salt. Mix until well combined.
- 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.
- If the cookie dough becomes too oily after mixing, place it in the fridge for about 10-15 minutes to harden a bit.
- 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.
- 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.
- Place cookies on a baking sheet and bake at 350º for 10-12 min. Bake in batches if needed.
- Carefully remove the cookies from the oven.
- When cool enough to handle, place cookies on a cooling rack to cool for at least 30 minutes before adding the chocolate coating.
- 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.
- 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.)
- 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.
- 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.
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.
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